Cookies are one of the most popular treats out there, but they’re also one of the most high-calorie ones. For those of us with a sweet tooth, it can be challenging to indulge in our favorite treats while also maintaining a healthy diet. However, the good news is that you don’t have to sacrifice the joy of cookies for healthy eating. Low calorie cookies are an excellent way to satisfy your cravings without consuming too many calories. The best part is this low calorie cookie recipe makes birthday cake cookies that are only 32 calories a cookie! This also is a small batch cookie recipe meaning you’ll only have 6-7 cookies to consume!
LOOKING FOR MORE LOW CALORIE COOKIES?
If you want more low calorie dessert recipes check out some of my other low calorie recipes:
THE BEST CRUMBL CIRCUS ANIMAL COOKIES, No Bake Peanut Butter Cereal Bars, Chocolate Peanut Butter Chip Cookies, Mini No Bake Key Lime Pie – Low Calorie, Cinnamon Toast Crunch Cookies, Crumbl Key Lime Pie Cookie Copycat, Chocolate Chip Cookie Cake – Low Calorie
These ingredients aren’t “healthy”. Don’t I need to use “healthy ingredients” to make low calorie cookies?
A common misconception when it comes to making low calorie cookies is swapping out “unhealthy ingredients” for “Healthy Ingredients”. What does that mean? Using almond flour or coconut flour instead of all-purpose flour, replacing brown sugar with coconut sugar, and using coconut oil or olive oil instead of butter all result in the same calorie dense cookie. These ingredients may be labeled as “healthier” but they don’t result in cookies that are any fewer calories.
The best thing about low calorie cookies is that you can have more than one without feeling guilty! These low cal cookies are only 191 calories for 6 cookies! That’s the equivalent of two normal cookies!
The only problem with low calorie cookies is that they can be so delicious that you might end up baking them a second time! The good news is that with low-calorie cookie recipes, you can have your (birthday) cake (cookies) and eat it too.
WHAT SWEETENER ARE YOU USING?
In this recipe I’m going to be using allulose as a main ingredient. I find that out of all the zero calorie sweeteners allulose gives me the best results. There is no cooling aftertaste and does not upset my stomach.
If you have a stomach of steel and can handle it you can use monkfruit or stevia in this recipe – my only concern would be that there is a “cooling aftertaste” sometimes when using it.
If you are against the whole zero calorie sweetener thing you can make this recipe with granulated sugar. To get the perfect cookie you’ll use 25g of added sugar instead of 30g of allulose.
ALLULOSE VS MONKFRUIT VS SUGAR
Monkfruit: Monkfruit sweeteners tend to be a blend of 1% Monkfruit sweetener and 99% erythritol, Erythritol is known to cause a lot of gastric upset and when used in baking can have a slight cooling effect. To get around the cooling effect I’ve heard that if you really pulverize it into a powdered sugar the erythritol doesn’t have the ability to re-crystalize which causes the cooling effect.
Sugar: Sugar produces the best baked goods. hands down, no questions. It tastes the best. Unfortunately when you are trying to make a healthy cookie recipe that’s low on calories sugar comes in to ruin the low calorie party.
Allulose: Allulose has produced the best results for me in baking compared to any other low calorie sweetener. It creates the perfect balance in most baked recipes and has the ability to give you a golden brown color in things like low calorie chocolate chip cookies. The best part is it does not have that cooling aftertaste that other sweeteners have. Allulose also does not give me the tummy rumblies that monkfruit sweetener does. The cons are that it’s not as accesible as other sweeteners and it’s on the pricey side. I have found it recently at costco but you’ll need to blend it before using (the granular size is way too big) or you can use the brand I use Anthony’s Allulose Sweetener. It’s one of the cheaper brands and still maintains quality, you don’t need to blend it before using either!
WHY MAKE THE BEST LOW CALORIE COOKIES?
- They are single serve meaning you can enjoy these any day of the week without leftovers – making them the perfect treats
- These are sugar-free cookies – as written the recipe is extremely low on sugar
- The cookie dough makes the perfect chewy cookies
- Birthday cake sugar cookies are the perfect way to get rid of a sweets craving
WHAT ARE THE CALORIES / MACROS?
These low calorie birthday cake cookies are so low calorie you’ll keep coming back for more!
I was able to make 7 cookies (15g of batter per cookie) from the batter.
Each small cookie is 32 calories per cookie or 224 calories for 7.
The macros per cookie are: 5g carbs, 1g fat, .57g protein.
The macros for the entire batch are: 35g carbs, 8g fat, 4g protein.
If you were to make normal cookies (size) you would be able to make 4 cookies that are 54 calories each.
If you replace the zero calorie sweetener in this recipe with sugar these will still be low calorie cookies!
Regular cookie with real sugar: 48 calories per cookie, 340 calories for 7.
All Purpose Flour
Zero Calorie Sweetener (I use allulose)
Bobs Red Mill Egg Replacer ( If you can’t get your hands on this you can use unsweetened applesauce or 1/4th of a real egg)
Almond Extract (if you don’t have this you can leave it out!)
HOW TO MAKE THESE HEALTHY SUGAR COOKIES
Preheat oven to 350F, Line a baking sheet with parchment paper and set aside.
In a medium bowl mix light margarine and sweetener until combined.
In a separate small bowl mix together egg replacer with water, pour this into your sweetener mixture.
Add in the remainder of your wet ingredients then add in all dry ingredients. Mix together until just combined.
Using either a food scale or a 1/2 tbsp measuring spoon scoop cookie balls onto a cookie sheet. Each ball should be 15g of cookie dough.
Cook in the oven for 8-9 minutes or until the cookies have slightly crisp edges. Let cookies cool on a wire rack.
Enjoy your new favorite recipes!
HOW TO STORE LOW CALORIE SUGAR COOKIES?
Most likely you’ll eat these straight out of the oven but if you do want to store them I would store them in an airtight container for up to 4-5 days.
After that I would recommend freezing them in a zip lock bag for up to a month.
These are a great addition to your weekly meal prep for lunch! Double the recipe and separate the cookies into packs of 3! This under 100 calorie snack is perfect for an afternoon treat! You can also make any of my other delicious cookie recipes for meal prep too!
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LOW CALORIE COOKIES Course: DessertCuisine: AmericanDifficulty: Easy
Birthday Cake Cookies
These low calorie cookies are so easy to make! In only a few minutes you’ll have a plate of delicious birthday cake sugar cookies that don’t break the calorie bank!
1/3rd cup All Purpose Flour (40g)
2.5 tbsp Zero Calorie Sweetener (Allulose!) (30g)
1/8th cup Light Margarine (25g)
1/4th tbsp Bobs Red Mill Egg Replacer (2.5g)
1/2 tbsp Water (5g)
1/4th tsp Vanilla Extract (1g)
A tiny drop Almond Extract (.25g)
1/4th tsp Baking Powder (1.2g)
Pinch of Salt
1 tsp Sprinkles (4g)
- Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl mix light margarine and sweetener until combined.
- In a separate small bowl mix together egg replacer with water, pour this into your sweetener mixture.
- Add in the remainder of your wet ingredients then add in all dry ingredients. Mix together until just combined.
- Using either a food scale or a 1/2 tbsp measuring spoon scoop cookie dough onto a cookie sheet. Each ball should be 15g of cookie dough.
- Bake in the oven for 8-9 minutes. Let cookies cool on a wire rack.