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In the past couple years I have been on a weight loss journey, which means lowering my caloric intake, but it does NOT mean cutting out all sweets! I have a massive sweet tooth, so my weight loss journey quickly turned into a research journey: how do I make the best desserts with the fewest calories?
This is my favorite low-cal dessert I've created so far. It's classic and homey. Comforting and reminiscent of childhood. The ingredient swaps do not take away from the sweetness or the joy these cookies bring!
Each cookie is only 47 calories if made according to the recipe below. If you are not counting calories and you're looking for a full-calorie recipe, click here for my traditional no-bake cookie recipe.
You can reduce the calories even further by using the ingredient swaps exclusively, but I have found the taste and texture are better when I use both standard and alternative ingredients.
Makes 26 cookies.
Ingredients
½ cup (96 grams) Swerve granular sugar replacement
½ cup (100 grams) granulated sugar
2 Tbsp. (28 grams) unsalted butter
27 grams light butter (Land O Lakes Light Butter with Canola Oil)
¼ cup (60 ml) fairlife Lactose Free Fat Free Ultra Filtered Milk
1 tsp vanilla extract
16 grams Hershey’s unsweetened cocoa powder
1.5 cups (120 grams) quick oats
Instructions
Combine both sugars, both butters, and milk in a saucepan.
Melt over medium-high heat, stirring until it comes to a boil, 7-9 minutes.
Bring to a rolling boil and then boil for exactly two minutes.
Remove from heat.
Add vanilla and cocoa powder and whisk carefully until well combined and glossy.
Fold in oats until the oats are fully covered in the chocolate mixture.
For a precise calorie count:
Spread the mixture onto a pan covered in parchment paper. Refrigerate for 2-3 hours. Weigh out 15-16 grams each and roll into balls. Makes 26 cookies.
For an easy way to portion:
Let the hot mixture cool for 10 minutes. Use a cookie scoop or spoon to scoop directly out of the saucepan. Plop onto a pan covered in parchment paper. Refrigerate. Makes 12 cookies.
These cookies can be stored in the refrigerator for up to 2 weeks. They are best within 5 days.
I recommend making a double batch and storing them in the fridge for easy snack accessibility!
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