I decided to make up my own holiday:
Eat A Cookie Tuesday.
A holiday disguised as an excuse to eat more cookies is never a bad thing, right? And these absolutely irresistible cream cheese cookies are some of the softest, chewiest, lightest, and most delicious cookies ever to come out of my kitchen…
Yet they have just 40 calories… and less than 2 grams of fat each!
Try and stop at just one.
No seriously; try to stop at just one.
It isn’t possible.
A few weeks after first making the cookies, I got a text from a friend to whom I’d given the recipe. Apparently she’d brought a double batch into work, and one of her coworkers ate nine!
So this is what happens one day in February when when you find yourself with a container of cream cheese in the fridge, a bag of chocolate chips in the pantry, and a view through the window of weather so cold and rainy the thought of leaving your heated apartment—and your oversized flannel pajamas—never even crosses your mind.
Finally, a silver lining to miserable weather.
For more recipes: Over 50 Wholesomely Healthy Cookies Recipes
If you try them, be sure to post your pictures and tag me on facebook or instagram so I’ll be sure to see!
Chocolate Chip Cream Cheese Cookies
(makes 10-12)
Adapted from: Healthy Chocolate Chip Cookies
- 1/3 cup plus 1/4 cup oat flour OR just process rolled oats in a blender until you get a fine flour (70g)
- 1/8 tsp salt
- 1/4 tsp baking soda
- 2-5 tbsp chocolate chips, as desired
- 1/4 cup granulated sugar or xylitol (46g)
- 3 tbsp full-fat cream cheese, such as Tofutti (45g)
- 1/2 tsp pure vanilla extract
- 1 tbsp vegetable or melted coconut oil (12g)
Combine the first 5 ingredients in a deep bowl. In a cup, stir together the remaining 3 ingredients, gently heating if the cream cheese is too firm to stir. Pour wet into dry, then stir together and do not add extra liquid. It will look a bit dry, but keep stirring and scraping off the spoon as you stir. After a few minutes, it will moisten into a cookie dough batter. Form a big ball, then roll into cookie dough balls. Place balls on a plate and freeze at least 30 minutes (or up to a month). When ready to bake, preheat oven to 325 F and grease a cookie tray. Place balls on the tray, press down if desired, and bake 8 minutes—they will look quite underdone when they first come out, so do not even touch them for at least 10 minutes, during which time they will firm up.
Link Of The Day:
Me making these would be so dangerous. I definitely wouldn’t be able to have just one. YUM.
These look great! I make my own cashew based cream cheese, do you think that would work? Also, I’d sub the oil for applesauce, hopefully that would work too 🙂
Thanks!
Tracy
Can you use quick oats!?
well, I’ve found myself browsing your blog for… let’s see… 3 hours now? looking at all of these pictures makes me want to eat an entire bag of chocolate chips while planning out dessert for the next month and a half!
Thanks for the recipe! Instead of sugar I used Truvia and it turned out great. Delicious!!!
I just mixed these up and they are in the freezer waiting to be baked! I had to double the amounts because my BF will scarf them down before I have any otherwise! 🙂 I am new to the whole dairy-free/vegan baking thing and I just grabbed whatever plain Tofutti tub I saw at the grocery store. I looked at the ingredients after I mixed up the dough and I noticed that they use partially hydrogenated oils (I try to avoid transfats). Were you aware that they include transfat in their ingredients or do they have another plain variety without them that I am not aware of? I have never used it before, so I’m clueless. Just thought everyone should know that plain Tofutti in the white and blue tub totally has transfats in it 🙁 I won’t make these again unless I know of an alternative non-dairy cream cheese without transfats.
Tofutti makes two different kinds: one is partially hydrogenated oil free. It’s a yellow tub.
Or trader Joes also makes vegan cream cheese.
All recipes posted as of late 2015 have a print button. Unfortunately this looks to be an older recipe. But you can always highlight the recipe and paste it into a word document! 🙂
I cannot wait to try these. After making about a bajillion of your recipes I had to finally comment and thank you for your ingenuity with baking. Developing a healthy relationship with sugar and sweets due to your blog has immensely helped me with my eating disorder. I am so very grateful and SO excited to make these.
What are your thoughts on using almond flour for cookies? I’ve never tried it, but looking for a more Ketogenic Friendly version.
Try these made with almond flour!
https://lett-trim.today/2012/12/18/grain-free-sugar-cookies/%3C/a%3E%3C/p%3E
Hi all, I have frozen the balls and now ready to cook them. Do I take them straight from the freezer to the oven or thaw them first?? Thanks in advance for the advice, excited to try them after all the great reviews 🙂