Chocolate Chip Cookie Thins

These small and satisfying cookies are both crunchy and chewy and only 100 calories for two. They are best eaten within a day or two--although they won't last that long!
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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: About 30 cookies
  • Nutrition Info
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Nonstick cooking spray, for greasing

1/3 cup all-purpose flour

1/3 cup whole wheat flour

1/2 teaspoon fine salt

1/4 teaspoon baking soda

1/2 cup packed light brown sugar

1/3 cup vegetable oil

2 tablespoons reduced-fat milk

1/2 teaspoon pure vanilla extract

1 large egg white

1/4 cup mini semisweet chocolate chips


  1. Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the all-purpose flour, whole wheat flour, salt and baking soda in a small bowl and set aside. 
  2. Combine the sugar, oil, milk, vanilla and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated. Fold in the chocolate chips. 
  3. Drop teaspoonfuls of batter 2 inches apart on the prepared baking sheets. Bake for 7 minutes, remove the sheets and press the cookies down with a wooden spoon or the bottom of a measuring cup. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

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