Low calorie sticky toffee pudding cookies
Sweet, cozy and insanely indulgent – these low calorie sticky toffee pudding cookies are truly a work of art. The cookie is crisp around the edges but melt-in-your-mouth soft in the centre. These cookies are made with a thick date paste just like a traditional sticky toffee pudding so you get all the flavors without all the effort or calories! Each cookie comes in at just 83 calories so you can go back for seconds whilst maintaining your deficit 😉
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There are no words to describe these cookies. This is one of those recipes you need to try for yourself to fully grasp how good it is because these cookies will leave you stunned! They are made with a thick date paste, come together in under 20 minutes and have just 83 calories a cookie – could anything be more perfect?
This low calorie single serve sticky toffee pudding goes viral in the autumn/winter season every year and for good reason. It’s a single serve, low calorie version of an indulgent sticky toffee pudding with the sauce and all. Now imagine you can have this delicious cake but in cookie form? It’s like the two best desserts in the world had a perfect dessert baby! You get all the elements of a sticky toffee pudding in a neat, quick, easy to make cookie!
Craving more sticky toffee pudding desserts? Try these low calorie sticky toffee blondies!
There are little chunks of dates and white chocolate chips throughout which really makes you feel like you’re indulging in a high calorie dessert when in reality, you could eat 3 of these cookies for the same amount of calories as 1 regular chocolate chip cookie! Plus, these cookies are completely dairy-free, egg-free and vegan!
Ingredients in low calorie sticky toffee pudding cookies
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie sticky toffee pudding cookies you will need:
Medjool Dates – The dates add moisture, sweetness and the classic sticky toffee pudding flavor. You can use any variant of dates for this recipe, I personally love the rich flavor of medjool dates so I always have them in the house.
Baking soda – A little will be added to the dates when creating the date paste to help soften them and a little will be added to the cookie dough to help the cookies spread.
Oil of choice – Oil adds moisture and helps the cookies keep their shape. You can use any neutral oil of your choice, avocado oil is my go-to.
Vanilla extract or bean paste – Use a really good quality vanilla that can elevate the cookies. I often use vanilla bean paste as it’s a little more intense than regular vanilla extract. Plus, you can see the tiny vanilla specks which just adds to the indulgence!
0 calorie brown sugar – You can opt for any granulated 0 calorie sweetener for this recipe. Be mindful of the conversion as the sweetener I used is a 1:1 ratio of sweetener to sugar. If you’re using something like stevia drops, you’ll need considerably less as it’s a lot more concentrated.
Plain/all-purpose flour – You can opt for gluten-free or oat flour for gluten-free cookies.
White chocolate chips – To keep these cookies dairy-free and vegan, use dairy-free/vegan chocolate chips. You can also use milk or dark chocolate chips here if you prefer the cookies less sweet.
How to make these cookies
- Pre-heat oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- To make the date paste, place the dates, baking soda and boiling water in a small bowl and mix to coat the dates. Cover and set aside for 10 minutes.
- Once the dates have softened, use a fork to mash the dates and combine with the water to form a smooth, thick paste. It’s okay to leave a few small chunks of date. Set aside to cool.
- In a medium bowl, whisk together the 0 calorie brown sugar, oil and vanilla until well combined. Add the date paste and whisk until smooth and well combined.
- Fold in the flour and baking soda until well combined. Fold in the chocolate chips.
- Divide the cookie dough evenly between 6 cookies, the cookie dough will be slightly soft so use a spoon and rubber spatula to place them onto the parchment paper lined baking tray/s.
- Bake the cookies for 8-10 minutes and allow them to cool on the tray for a few minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Top tips
Use a kitchen scale to weigh the cookies – This cookie dough is a little soft and will be hard to scoop and form into balls. What I did was weigh the bowl I was going to make the cookie dough in while it was empty and I wrote the weight down. I then made the cookie dough and weighed the bowl again, this time with the cookie dough inside. I subtracted the weight of the bowl from the weight of the bowl + dough. Then I divided that number by six and used a spoon to scoop 1/6 of the dough, then used a rubber spatula to transfer the dough from the spoon to the baking tray.
Serve these cookies slightly warm – The best thing about a sticky toffee pudding is how warm and comforting it is. These cookies are delicious cooled but taste a million times better warm! Let them cool slightly on the tray then enjoy! To warm up the leftover cookies stored at room temperature or in the fridge, place them on a microwave safe dish and place in the microwave for 10 seconds then enjoy!
Storage
These cookies can be stored in an airtight container at room temperature for up to 3 days. You can also refrigerate them in an airtight container for up to 7 days.
more low calorie cookies…
Low calorie sticky toffee pudding cookies
Ingredients
Date paste:
- 30 g dates pitted
- ¼ tsp baking soda
- 25 g boiling water
Cookies:
- 10 g oil of choice
- 40 g 0 calorie brown sugar*
- ½ tsp vanilla extract or bean paste
- date paste
- 65 g plain/all-purpose flour
- ½ tsp baking soda
- 15 g white chocolate chips
Instructions
- Pre-heat oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- To make the date paste, place the dates, baking soda and boiling water in a small bowl and mix to coat the dates. Cover and set aside for 10 minutes.
- Once the dates have softened, use a fork to mash the dates and combine with the water to form a smooth, thick paste. It’s okay to leave a few small chunks of date. Set aside to cool.
- In a medium bowl, whisk together the 0 calorie brown sugar, oil and vanilla until well combined. Add the date paste and whisk until smooth and well combined.
- Fold in the flour and baking soda until well combined. Fold in the chocolate chips.
- Divide the cookie dough evenly between 6 cookies, the cookie dough will be slightly soft so use a spoon and rubber spatula to place them onto the parchment paper lined baking trays.
- Bake the cookies for 8-10 minutes and allow them to cool on the tray for a few minutes before transferring to a cooling rack to cool completely.
- Enjoy!
Notes
Substitutions:
*0 calorie brown sugar – can be subbed for any 0 calorie granulated sweetener but bear in mind the conversion. The sweetener I used is a 1:1 ratio of sweetener to sugar.Nutrition
