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Chocolate Chip Cream Cheese Cookies

I decided to make up my own holiday:

I recommend this recipe to everyone! They are the lightest, softest, chewiest, and most delicious cookies you will ever put in your mouth! Full recipe:

eggless cookies

Eat A Cookie Tuesday.

A holiday disguised as an excuse to eat more cookies is never a bad thing, right? And these absolutely irresistible cream cheese cookies are some of the softest, chewiest, lightest, and most delicious cookies ever to come out of my kitchen…

Yet they have just 40 calories… and less than 2 grams of fat each!

Try and stop at just one.

The lightest, softest, chewiest, most buttery and most delicious cookies you will ever put in your mouth. And just 2 grams of fat each! Recipe here:

chocolate cookies

No seriously; try to stop at just one.

It isn’t possible.

A few weeks after first making the cookies, I got a text from a friend to whom I’d given the recipe. Apparently she’d brought a double batch into work, and one of her coworkers ate nine!

chocolate chip cream cheese cookies

healthy cookies

So this is what happens one day in February when when you find yourself with a container of cream cheese in the fridge, a bag of chocolate chips in the pantry, and a view through the window of weather so cold and rainy the thought of leaving your heated apartment—and your oversized flannel pajamas—never even crosses your mind.

Finally, a silver lining to miserable weather.

For more recipes: Over 50 Wholesomely Healthy Cookies Recipes

cream cheese cookies

chocolate chip cookies

If you try them, be sure to post your pictures and tag me on facebook or instagram so I’ll be sure to see!

The lightest, softest, chewiest, and most delicious cookies you will ever put in your mouth. (Yes, seriously) @choccoveredkt


Chocolate Chip Cream Cheese Cookies

(makes 10-12)

Adapted from: Healthy Chocolate Chip Cookies

  • 1/3 cup plus 1/4 cup oat flour OR just process rolled oats in a blender until you get a fine flour (70g)
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 2-5 tbsp chocolate chips, as desired
  • 1/4 cup granulated sugar or xylitol (46g)
  • 3 tbsp full-fat cream cheese, such as Tofutti (45g)
  • 1/2 tsp pure vanilla extract
  • 1 tbsp vegetable or melted coconut oil (12g)

Combine the first 5 ingredients in a deep bowl. In a cup, stir together the remaining 3 ingredients, gently heating if the cream cheese is too firm to stir. Pour wet into dry, then stir together and do not add extra liquid. It will look a bit dry, but keep stirring and scraping off the spoon as you stir. After a few minutes, it will moisten into a cookie dough batter. Form a big ball, then roll into cookie dough balls. Place balls on a plate and freeze at least 30 minutes (or up to a month). When ready to bake, preheat oven to 325 F and grease a cookie tray. Place balls on the tray, press down if desired, and bake 8 minutes—they will look quite underdone when they first come out, so do not even touch them for at least 10 minutes, during which time they will firm up.

View Nutrition Facts

Link Of The Day:


Over 75 Healthy Meal Ideas

Published on February 10, 2015

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Jessica says

    Do you add chocolate chips at the end before the freeze or do you sprinkle a few on top of each before you bake? How many tbsp do you use? These look like something I need to make asap.

  2. Sandra says

    This looks awesome! Would we be able to swap the oat flour for another gf blend or for straight coconut flour? Our daughter and I sadly both have a slight reaction to oats.

    • Angie says

      I tried coconut flour but the dough would not stay together. It was too dry. Possibly adding some more liquid would help? I just turned the dough into a strawberry cobler.(I left chocolate chip out because I was going to put chocolate inside the cookie ball.) The dough was delicious with ice cream. 🙂

    • Lisa says

      Dear Eribis,
      In other recipes calling for full-fat cream cheese, I replace it with half butter-type spread or coconut oil and half lowfat/fatfree cream cheese. It usually works well. Sometimes there is still too much water content in the lower fat varieties, so no promises!

  3. Lisa says

    Amazing, Katie! And thanks for the link to the meals! I was wondering–do you like salads? I’d love to see some of your salad ideas if so. I bet you make amazing combinations with lots of protein!

  4. Nicole says

    Stay In Your Pajamas Day?!! Haha that’s one I celebrate for sure! I’ve actually taken to calling my pajamas my “work clothes” lol. Being a cream cheese and chocolate chip cookie lover, I’m really intrigued by this recipe! They look so pillowy and delicious and I just happen to have all the ingredients on hand so I guess it’s meant to be that I have to make these…

  5. MJ says

    Hi katie..I recently found your blog and was thrilled to find all these low calorie desserts. Tried some of them successfully. I particularly love your boatmeal recipes. I tried these cookies today and absolutely loved them. I found them to be slightly chewy. I am not sure why but it could be bcoz i used regular cream cheese. Still, loved them.The only problem is that they were all gone after the 10 min waiting time. I have to double or triple the recipe next time. Thanks for all your recipes and keep them coming.Oh.. I cannot finish without saying this..your black bean brownies are just….Awesome!!

  6. Mandie @ Mandie's Kitchen says

    I’ve heard a lot about cream cheese cookies, but I’d never thought to try them until now! Your recipes always look and sound SO delicious! =D

  7. Brin says

    Hi Katie! Today is my birthday and I just wanted to say thank you so much! I got your cook book as a gift and I’ve followed you for probably 4 years now and I love your recipes thanks so so much! <3

  8. Lisi says

    Hey katie !!been making some of your recipes recently with my kids and they love them and they r super healthy and yum !!ive been trying on and off for years to make healthier baking recipes but they didn’t turn out so well but yours are great !just wondered what amount of chocolate chips did you use to calculate the nutritional info ?thanks so much !

  9. Alana says

    These look great! Would it be possible to make them with oat fiber instead of oat flour? Or would that change it to much?

  10. Paula says

    Hi Katie, these look awesome! I only have fat free cream cheese in my fridge and full fat cottage cheese… Can it be done with fat free cream cheese by adding more coconut oil? or sub with cottage cheese?Thanks for sharing your recipes with us!

  11. Jeri says

    I love that you can make your flour out of the oats! Also, I die over cream cheese so clearly I will be making and most likely eating way too many of these! Nice work!

  12. Natalie says

    Hi, Katie! I know this sounds absolutely CRAZY, but I was dreaming about your Chocolate Chip Cookie Pie and wondered if you’ve ever thought about making a healthier chess pie recipe? I have no idea how it would work, but I’d love to see one! Thanks for your amazing ideas!

  13. Maria G. says

    If I could make up a holiday, it would be “Cook all you want (including all the dessert recipes you have been dying to try for months!).” I think that would actually have to turn into a holiday week! Hahaha.

  14. Jon | This is Why Im Hungry says

    Wow, those cookies look freaking amazing. I’m afraid if I make them that I would just eat them all in one day. That’s dangerous!

  15. carmela says

    I am a new viewer, I am anxious to try some of your recipies. They look really great.
    I am having a hard time printing them. Am I missing the print icon somewhere?

  16. Izzie says

    Just made these and they were SO good! I must make more because all of family keep eating them! Another lovely recipe 🙂 x

  17. Mary Anne says

    Hi Katie,
    Thank you for all your hard work developing these recipes! I made the cream cheese cookies this morning, but sadly, mine don’t look anything like your’s :(. They came out of the oven looking exactly like they did going in. They didn’t puff up or melt into the cookies shape, like your’s. I did weigh my measurements too, however the only thing I didn’t weigh was the Tbsp of oil. Do you have any thoughts on what I did wrong?
    Thanks again for all your recipes!!

    • Karen says

      Mine came out like that too! Just little cookie balls. I wonder if I’m supposed to press them down before baking? I used full fat dairy cream cheese and xylitol. Did yours still taste good?

    • Lauren says

      Mine looked like puffy pillows when I took them out. So I gently pressed down with a spoon, and then they looked pretty much exactly like Katie’s. They are SO good!

    • Courtney says

      Mine did that too! I haven’t tried them yet but they look like the raw energy ball thingies instead of like Katie’s cookies. Hmmm.. I used everything exactly as she said!

        • Courtney says

          I wasn’t talking about the shape I was talking about the color. Mine were not golden, they were brown! Lol. They tasted amazing so I guess that’s all that matters. Maybe it was the stevia? I don’t know. But it’s a keeper recipe for sure.

          • M says

            WHY are all these people commenting that the recipe didn’t turn out when they DIDN’T FOLLOW THE RECIPE without saying they didn’t follow the recipe in their initial comment? That’s really not helpful to readers who are reading the comments wanting to get feedback of the recipe.

          • Courtney says

            LOL!! Sorry to have ruffled your feathers SO much. Wow. Oh M, calm yourself. 🙂

            BTW I just used stevia in place of regular granulated sugar. Didn’t realize it would change the look of the cookie so much! Either way, I’ll still be making these. I like them better than the chocolate chip cookies in her book but those are great as well! Katie’s recipes are a lifesaver!!! 😀

          • Rachel says

            Did you heat the cream cheese up before adding it? Because I did and it melted the chocolate chips a little bit leading to a brown color.

  18. Emma says

    These are SO FREAKIN GOOD!
    I’ve made two batches now, one for work and one all for me! Thank you, thank you, thank you for creating these little cookies of paradise and sharing them with us. I have not made a recipe yet from your site that hadng been a success all around. 🙂

  19. Alexa says

    I brought these into work about an hour ago, it is not even 8 am and they are already gone. True story. I don’t know if that means these cookies are awesome or we are pigs or maybe both! But I thought you’d get a kick out of this. 🙂

    Thanks for the recipe!

  20. Jenny says

    These are absolutely amazing! I don’t think I will make regular old chocolate chip cookies for my family ever again. Thank you for the recipe!

  21. Hannah says

    These cookies are boyfriend approved! He had no idea they were low calorie and made with spelt flour! He just kept eating them, even after I told him! Thanks Katie for making me look good in the kitchen!

  22. Stephanie says

    Oh Katie, you have no idea how much your blog means to me or how big of a help it has been to discover your site. My daughter has multiple allergies, including eggs and milk, and your recipes are actually something she can eat and enjoy! She might be one of your youngest Chocolate Covered fans :).

    Thank you for posting your recipes, and this recipe in particular. We have made this chocolate chip cream cheese cookie recipe twice since you posted them.

  23. Taylor says

    Hi Katie! I just wanted to write and thank you for this recipe. It went down a treat with my friends and I. We love your recipes and our goal is to get through all of them someday. 😉

  24. Jennifer says

    I can’t believe there’s no egg in here! They taste just like regular chocolate chip cookies and I would never believe they could be so healthy if I didn’t make them with my own two hands and see all the ingredients that went in. There is only one problem and that is that the cookies are too addictive!

  25. Melissa says

    Hi Katie,

    Does this recipe work doubled? Allergy kid and the rest of us can’t get enough of these AWESOME cookies!!!!

  26. Ilana says

    I made a batch of these, along with your peanut butter bliss balls, and both were a huge hit. Your recipes are the BEST. I have to tell everyone about you even though I’d kind of like to keep it my little secret. Now they know why my baking is so good 😉

  27. Karlie says

    Yesterday I found a lonely unopened tofutti tub that was about a week past it’s prime date. I didn’t want to throw away an opened tubbed, but I wanted to use a lot of it up quick before it got too old. Then I remembered this recipe and decided to whip up a double batch. I am so happy I decided to double this up, because these cookies are incredible. I don’t have tofutti around very often (and when I do, I guess I don’t even know I have it) but now I feel like I need to have it around just to make these cookies.

  28. Sarah says

    I made these today and they were great! I made “cream cheese” by placing whole fat plain yogurt in a coffee filter, and let all the water drain out. After 10 hours, the texture was like cream cheese! Really good, and healthier than cream cheese for those who aren’t vegan 🙂

  29. Shreya says

    I AM EATING THESE COOKIES AS I TYPE! They are absolutely delicious <3<3<3
    I actually didn't have any cream cheese on hand, so I subbed in canned pumpkin. And added a few drops of imitation butter extract. Fabulous!!!!! Perhaps a bit more crumbly than the original would have been (and a bit more orange), but nonetheless I'm exercising considerable restraint from going back to the kitchen for another….
    Thank you Katie for yet another fantastic recipe! 🙂

  30. Cara says

    I had extra cream cheese on hand so I decided to make them and absolutely loved them! My husband, who normally doesn’t like when I make “healthy” desserts as he says he can taste the difference, ate more than me. They are light and delicious – perfection.

  31. MK says

    I tried this recipe over the weekend and they were delicious. Family polished them off! thank you for sharing!
    one question – I had to bake it for a bit longer than 10 minutes, do you think I may have had my proportions wrong?

    • Unofficial CCK Helper says

      Maybe your oven just needs to be calibrated or the humidity is different where you live. As long as they worked out, that’s the important part 😉

  32. maria says

    This looks amazing!
    I was wondering if it would be possible to use Greek yogurt or cottage cheese instead of the cream cheese?

  33. Tracy says

    These look great! I make my own cashew based cream cheese, do you think that would work? Also, I’d sub the oil for applesauce, hopefully that would work too 🙂

  34. Courtney says

    well, I’ve found myself browsing your blog for… let’s see… 3 hours now? looking at all of these pictures makes me want to eat an entire bag of chocolate chips while planning out dessert for the next month and a half!

  35. Erica says

    I just mixed these up and they are in the freezer waiting to be baked! I had to double the amounts because my BF will scarf them down before I have any otherwise! 🙂 I am new to the whole dairy-free/vegan baking thing and I just grabbed whatever plain Tofutti tub I saw at the grocery store. I looked at the ingredients after I mixed up the dough and I noticed that they use partially hydrogenated oils (I try to avoid transfats). Were you aware that they include transfat in their ingredients or do they have another plain variety without them that I am not aware of? I have never used it before, so I’m clueless. Just thought everyone should know that plain Tofutti in the white and blue tub totally has transfats in it 🙁 I won’t make these again unless I know of an alternative non-dairy cream cheese without transfats.

    • Unofficial CCK Helper says

      Tofutti makes two different kinds: one is partially hydrogenated oil free. It’s a yellow tub.
      Or trader Joes also makes vegan cream cheese.

  36. Unofficial CCK Helper says

    All recipes posted as of late 2015 have a print button. Unfortunately this looks to be an older recipe. But you can always highlight the recipe and paste it into a word document! 🙂

  37. Christin says

    I cannot wait to try these. After making about a bajillion of your recipes I had to finally comment and thank you for your ingenuity with baking. Developing a healthy relationship with sugar and sweets due to your blog has immensely helped me with my eating disorder. I am so very grateful and SO excited to make these.

  38. Amy says

    What are your thoughts on using almond flour for cookies? I’ve never tried it, but looking for a more Ketogenic Friendly version.

  39. Claudine says

    Hi all, I have frozen the balls and now ready to cook them. Do I take them straight from the freezer to the oven or thaw them first?? Thanks in advance for the advice, excited to try them after all the great reviews 🙂

  40. Steph says

    I just made these and they are DELISH!!! Only thing I changed was I tripled the recipe because I already knew that 10-12 cookies would definitely NOT be enough!!
    I also used 1/3 less fat cream cheese and they were fantastic!

  41. Sarah says

    I tried this recipe, but my cookies look very different than yours. Mine look very brown, where as yours look light and more normal. Did I do something wrong?

    • A H says

      Try it! You can always experiment, but don’t fault the original recipe if it doesn’t work out as you’d like. And please do report back if you try it.

  42. Joeway says

    Hi, I have a few questions to clarify.
    1. Should I put the cookie dough balls into the freezer or refrigerator compartment of fridge?
    2. Once I take out the frozen dough balls, I bake straight away or do I have to rest them for some duration before bakin?
    3. Can I replace granulated sugar to brown sugar?

    • A H says

      Freezer is fine, and if you do, then wait before baking. Re sugar replacement, you can always experiment. Be sure to report back on the results if you do.

      • Crystal says

        Wait a few minutes after freezing to stick them in the oven (maybe 5 minutes or so). Also, I used brown sugar and the cookies came out wonderfully! They will just look darker than in Katie’s pictures.

  43. Crystal says

    These were fantastic, Katie! I was hesitant because they did look quite underdone when they came out of then oven, but letting them firm up on the kitchen counter did the trick. They were perfectly chewy – I made little ice cream sandwiches with cashew ice cream 🙂 thanks for your wonderful recipes!

  44. maryanne butler says

    tried out this recipe today dec 28th 2016 couldn’t get the dough to stick so, added 2 tablespoon more of oil and 2 teaspoon more of vanilla extract and that did the trick…baked 8 mins let cool 10mins they come out so soft and creamy and good.about 69 calories each made 19 cookies

  45. Mm says

    I’d love to try these but I cant have that much fat in my diet. Would substituting unsweetened apple sauce for the coconut oil still yield a good tasting cookie?

  46. Furelise says

    I would love to try this recipe! If I’m not gluten-free, can I substitute the oat flour with all purpose flour?

  47. Germaine says

    Just tried baked these straight from the freezer and the whole batch, 15 minutes prior to taking out the oven, has been demolished! To make them even healthier I used coconut sugar in place of the granulated and half-fat cream cheese in place of full fat. Worked a treat – they taste just like the ones you can get from the plastic packet that you just put water in and bake. So yum!

  48. Sara says

    Curious how many cookies a recipe makes? I have sweet tooths in my house, whenever I make your black bean brownies I triple it. And still, they last only 2 days.

  49. Nemo says

    LOVED the thought of using up excess cream cheese. Didn’t taste as good as regular, but wasn’t bad. Texture was grainy and didn’t hold together, but that was due to not enough processing of the oat flour. 3/5 overall this time, but I think next time I make it (after THOROUGHLY processing the oats), it’ll be a 4.5/5. Thanks for the recipe, Katie!

  50. TT says

    I made these and they are the best cookies ever! They reminded me of the soft Enterman’s chocolate chip cookies, but without all the poison! I used olive oil because I’m not a big a fan of coconut oil’s flavor in baking and it worked beautifully. Once again am grateful to Katie for bringing one of my favorite foods back into my life!!!

  51. Beth says

    Hi! I feel a little dumb because I don’t understand how much oatmeal flour I’m supposed to use. 1/3 cup or 1/4? Finally I just weighed out 70g and I think it’s way too much. I added the other ingredients but it’s much more than just “dry”. Help!

    • Betsy says

      I added 1/3 c. and 1/4 c of oat flour combined. I think it was stated that way because 0.5833333333 is hard to measure. See my comment from today below to see what I’m going to try today. I’ll post a comment on how it comes out. but don’t try it if you have a gluten allergy.

  52. Betsy says

    Hi…I just made these, and they were really tasty. But I have a stupid question. Was I supposed to use all oat flour when you said 1/3 plus 1/4 cup of oat flour, or was I supposed to use 1/3 regular flour and 1/4 of oat? My cookies didn’t look like yours, but they looked like tasty chocolate chip (and soft) hockey pucks.

      • Betsy says

        Thanks, even though I left the photo on it’s side. Yes, I used all oat flour (Bob’s Red Mill), and they’re good, but since me or anyone in my family don’t have a celiac problem, I’m going to try it today with 1/3 cup of regular flour and 1/4 cup of oat to see if I can get a little rise out of them. All the foodie websites say you need regular flour to get them to spread and rise a little. Love to experiment since I got my handy dandy new Kitchen Aid Mixer. My sister won’t buy one because she said she might get fat with all the baked goods she’d make, but at least I’ll know whats going into mine, especially since I have a ridiculous sweet tooth.

      • Betsy says

        OK Jason…I did what I said I was going to do, and they came out so much better. Still slightly chewy from the 1/4 c. of oat flour, but spread out more. However, After the 8 minutes she says to cook them, I added another 3. Let them sit for the recommended 10 minutes out of the oven and they’re excellent! Seems the longer they’re out, the more they firm up on the inside. But I’m extremely happy with the results…so the changes I made were using 1/3 c. regular flour and 1/4 c. of oat flour, and baked for a total of 11 minutes. In the photo, the 2 cookies off to the right by themselves were ones I didn’t push down with a spatula. No biggie, just slightly smaller diameter.

  53. Sandra Sullivan says

    Made the Chocolate Chip Cream Cheese Cookies today and just had my first one! OMG soooo good. Thank you for helping me with a low calorie delicious cookie.

  54. Gabby says

    How do I make it only be 40 calories per cookie? I keep adding up the recipe and it’s a lot more calories.

  55. Kari T. says

    These cookies are one of my favourites and definitely the favourite cookie for my step-son and husband! Does it get any better than a chocolate chip cookie with cream cheese? I don’t think so! Thanks for the recipe!

  56. Jessica R says

    I made these using regular white flour, Kite Hill Cream cheese, and applesauce instead of oil. They were amazing! The consistency was spot on of marshmallow fluff! I am definitely going to make these again, the same way, and see if it turns out like that again. I hope it does!

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