Low Sugar Chocolate Chip Cookies

"I found this on a diabetic recipe site and have made them several times since. They don't taste low sugar and produce a very soft flavorful cookie. I hope you'll like them, too!"
photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
photo by Rachael K. photo by Rachael K.
photo by internetnut photo by internetnut
photo by Liberty C. photo by Liberty C.
photo by internetnut photo by internetnut
Ready In:
36 cookies




  • Preheat oven to 350F.
  • Lightly coat 2 baking sheets with cooking spray.
  • In a large bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy.
  • Add the sugars, egg, applesauce, milk, and vanilla and beat one minute.
  • Stir in chocolate chips and the flour mixture.
  • Drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes.
  • Remove and cool on a baking rack.

Questions & Replies

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  1. Sunshine D
    This recipe was amazing! They come out of the oven extremely soft, and stay that way. A great low cholesterol recipe, that tastes good... AMAZING!
  2. Suzanne W.
    My husband and I really liked these cookies. I will make them again.
  3. randomname71013
    1/2 cup Splenda and margarine? Why not just sign up for cancer asap? Sugar is not good for us, but we love the sweetness...but artificial sweeteners are 1000x worse! Low sugar is good, but please, stay with REAL food! Your body will thank you!
  4. Tina Howe
    This recipe is SUPERB! I have a friend with Lyme's Disease; he cannot have a lot of sugar, and he LOVES these! I've made the recipe several times and usually triple my batches because they go so quickly. My 16 yr. old SUGAR FREAK loves them, too, so this is a special favorite. Thank you for sharing this recipe!
  5. Farah K.
    This was a great cookie! I've been looking for a recipe with reduced sugar and this did the trick. I'm wondering what the purpose of the applesauce is though? Would it still work if I removed it? I was also thinking about reducing the sugar further. Would this affect the recipe greatly? They also turned out a bit flat. Any idea why?


  1. internetnut
    I gave this recipe 5 stars. My family loves these cookies. We thought these were just as good as full sugar chocolate chip cookies and so, so soft like a cake. I've made these several times since my first review. The first time I made these I made a few changes to the recipe. I used butter instead of margarine, I used Splenda sugar blend for baking instead of sugar, and I used skim milk instead of 1%. The second time I made these I used regular granular sugar and the butter. The third time last I made these I used Splenda for baking, Splenda brown sugar and the butter. This last time I used the margarine, Splenda sugar blend, Splenda brown sugar, sugar free chocolate chips, 1 scoop plain protein powder, and chopped walnuts. I much perfer the taste and texture of using the butter, but the rest of the changes are just fine. These are yummy made just about anyway. Overall these are so good and we will for sure have these again. Thanks for posting a great recipe. Christine (internetnut)


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