The Luscious Lifestyle w/ Blake Sterling : Perfect Fat Free Cookie Recipe


Hey Guys & Gals~

Think you can’t make cookies without oil or butter…WRONG! Summer is just around the corner so it’s time to get those bodies snatched and get you feeling your best. BUT that doesn’t mean we have to starve ourselves and not cheat a little, right?! We’ll here I come to save the day with one of my all time favorite Luscious Lifestyle recipe hacks for making delicious (nearly) fat free chocolate chip cookies. They’re fluffy and light and will leave you wanting more.

I love making the batter, rolling it in parchment or wax paper and freezing it. Then you can cut off as much as you want and bake a few for yourself or have them ready to pop in the oven when guests come over.  Check out the recipe, try and let me know what you think.




  • 2 1/4 cups all-purpose flour (I use whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups apple sauce
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2  large eggs

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 10 to 12 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

+May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.