Do you have a small family? Or are you interested in simple home-baked sweet treats but don’t want the temptation that comes with having dozens of delicious cookies lying around?
This easy recipe for Tablespoon Chocolate Chip Cookies is for you. As soon as I spotted it, I knew it would be perfect for me and my small family of two!
I love that all the ingredients can be mixed together in two small bowls. And that most of the ingredients are measured with a tablespoon measure. And that you simply scoop out the cookie dough with a tablespoon measure when you’re adding them to your baking pan.
Fun to make and delicious to eat—one of my most cherished combinations!
Homemade tablespoon chocolate chip cookies
How Many Calories and WW Points in these Tablespoon Cookies?
According to my calculations, each cookie has about 97 calories.
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Tablespoon Chocolate Chip Cookies, Step-by-Step
Step 1: Gather and prepare all ingredients.
Ready to make cookies
Step 2: Preheat oven to 350F degrees. Set aside a baking sheet (affiliate link) lined with parchment paper or Silpat (affiliate link) silicone liner.
Step 3: In a small mixing bowl, whisk together the flour, baking soda and salt.
Whisk the flour, baking soda and salt
Step 4: In another small bowl (affiliate link), cream together the butter, Monkfruit sweetener and turbinado sugar with a spoon or spatula. Stir in the applesauce and vanilla.
Mixing the butter, sweetener, sugar, applesauce and vanilla.
Step 5: Add the dry flour mixture to the wet mixture, and mix just until combined. Stir in the chocolate chips.
Stirring in the dry ingredients and mini chocolate chips
Step 6: Using a tablespoon, drop the cookie dough onto prepared baking sheet, spaced about 2 inches apart.
Ready to bake the cookies
Step 7: Bake until cookies are set and the edges turn golden brown, about 7-8 minutes.
Fresh baked cookies
Step 8: Remove pan from oven and allow cookies to cool for 5 minutes before removing them to a wire rack to cool completely.
Cooling the cookies
Step 9: Store cookies in an airtight container.
Small batch chocolate chip cookies
Recipe Notes
The first time I made these cookies, I left the cookie dough in mounds on the baking sheet (affiliate link) and the cookie were thicker and chewier. The next time, I flattened them slightly with the back of a spoon before baking and they spread out more, were much thinner and had a deliciously chewy crunch to them.
Fresh baked cookies
Variations and Substitutions
Tablespoon Sea Salt Mini Chocolate Chip Heath Bits Cookies
- Substitute your favorite add-ins in place of the mini chocolate chips. I’ve used mini M&M baking bits, Butterfinger baking bits, and a combination of Heath Bar bits and mini chocolate chips with excellent results. Reese’s Pieces minis or peanut butter chips would also be delicious.
- Change up the flavor profile by using maple, almond, coconut or orange extract in place of, or in addition to, the vanilla—perhaps decreasing both ⅛ teaspoon if you’re using more than one.
- Use your favorite 0 calorie sweetener in place of the Monkfruit sweetener.
- Try substituting finer Truvia Brown Sugar Blend (affiliate link) for the coarser turbinado sugar.
- Top with a lite sprinkle of coarse sea salt as soon as they out of the oven.
Tablespoon Mini M&M Cookies
Ways to Use Leftovers
Store any leftover cookies in an airtight container.
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Small Batch Tablespoon Chocolate Chip Cookies
Small batch tablespoon chocolate chip cookies are perfect for small families or anyone not wanting dozens of tempting cookies on the counter – just 97 calories each!
Servings (adjustable): 8
Calories: 97
Ingredients
Instructions
Preheat oven to 350F degrees. Set aside baking sheet lined with parchment paper or silpat liner.
In a small mixing bowl, whisk together the flour, baking soda and salt.
In another small bowl, cream together the butter, Monkfruit sweetener and turbinado sugar with a spoon or spatula. Stir in the applesauce and vanilla.
Add the dry flour mixture to the wet mixture just until combined. Stir in the chocolate chips.
Using a tablespoon, drop the cookie dough onto prepared baking sheet, spaced about 2 inches apart.
Bake until cookies are set and the edges turn golden brown, about 7 – 8 minutes.
Remove pan from oven and allow cookies to cool for 5 minutes before removing them to a wire rack to cool completely.
Store cookies in a airtight container.
Recipe Notes
Variations and Substitutions
- Substitute your favorite add-ins in place of the mini chocolate chips. I’ve used mini M&M baking bits, Butterfinger baking bits, and a combination of Heath Bar bits and mini chocolate chips with excellent results. Reese’s Pieces minis or peanut butter chips would also be delicious.
- Change up the flavor profile by using maple, almond, coconut or orange extract in place of, or in addition to, the vanilla—perhaps decreasing both ⅛ teaspoon if you’re using more than one.
- Use your favorite 0 calorie sweetener in place of the Monkfruit sweetener.
- Try substituting finer Truvia Brown Sugar Blend for the coarser turbinado sugar.
- Top with a lite sprinkle of coarse sea salt as soon as they out of the oven.
Serving size: 1 cookie
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
3 *PointsPlus (Old plan)
Nutrition Facts
Small Batch Tablespoon Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 97 Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 13g4%
Fiber 1g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe source: EatingWell (affiliate link)
*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
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