Lighter Chocolate Chip Cookies

These crispy cookies will give your old, full fat recipe, a run for their money. By adding some ground oats to whole wheat pastry flour, cutting the butter and adding some agave nectar, we cut the fat and calories without sacrificing flavor.
  • Level: Easy
  • Total: 1 hr 37 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 12 min
  • Yield: 24 cookies, 12 servings
  • Nutrition Info
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1/2 cup rolled oats (not quick-cooking)

1 cup whole-wheat pastry flour, spooned and leveled

1/4 teaspoon baking soda

1/8 teaspoon salt

4 tablespoons (1/2 stick) unsalted butter, softened

2/3 cup packed light-brown sugar

3 tablespoons agave nectar

1 large egg, room temperature

2 teaspoons pure vanilla extract

4 ounces semisweet chocolate, chopped, or 1/2 cup semisweet chocolate chips


  1. 1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
  2. 2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
  3. 3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.

Cook’s Note

These cookies like to spread. If you are bothered by them touching, bake on 3 pans.

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