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:
Question is the 1/3 cup. Is that regular flour or is it 1/3 cup oat flour plus 1/4 cup oat flour.
All oat flour 🙂
Are these cookies gluten free ?
If you use oat flour, yes!
Do you have to freeze the cookie balls or can you bake them immediately?
I’d love to try these but I cant have that much fat in my diet. Would substituting unsweetened apple sauce for the coconut oil still yield a good tasting cookie?
I would love to try this recipe! If I’m not gluten-free, can I substitute the oat flour with all purpose flour?
Just tried baked these straight from the freezer and the whole batch, 15 minutes prior to taking out the oven, has been demolished! To make them even healthier I used coconut sugar in place of the granulated and half-fat cream cheese in place of full fat. Worked a treat – they taste just like the ones you can get from the plastic packet that you just put water in and bake. So yum!
Also used avocado oil instead of coconut oil. Had no problems with this either.
Curious how many cookies a recipe makes? I have sweet tooths in my house, whenever I make your black bean brownies I triple it. And still, they last only 2 days.
I tripled my batch, and it made about 18 medium sized ones. : )
LOVED the thought of using up excess cream cheese. Didn’t taste as good as regular, but wasn’t bad. Texture was grainy and didn’t hold together, but that was due to not enough processing of the oat flour. 3/5 overall this time, but I think next time I make it (after THOROUGHLY processing the oats), it’ll be a 4.5/5. Thanks for the recipe, Katie!
I made these and they are the best cookies ever! They reminded me of the soft Enterman’s chocolate chip cookies, but without all the poison! I used olive oil because I’m not a big a fan of coconut oil’s flavor in baking and it worked beautifully. Once again am grateful to Katie for bringing one of my favorite foods back into my life!!!
Hi! I feel a little dumb because I don’t understand how much oatmeal flour I’m supposed to use. 1/3 cup or 1/4? Finally I just weighed out 70g and I think it’s way too much. I added the other ingredients but it’s much more than just “dry”. Help!
I added 1/3 c. and 1/4 c of oat flour combined. I think it was stated that way because 0.5833333333 is hard to measure. See my comment from today below to see what I’m going to try today. I’ll post a comment on how it comes out. but don’t try it if you have a gluten allergy.