Satisfy your sweet tooth with these Weight Watchers Chocolate Chip Cookies—a deliciously lightened-up take on a classic treat! At just 3 points per cookie, these are a guilt-free indulgence packed with flavor, perfect for anyone watching their WW points.
Why You’ll Love This Recipe
- Classic Flavor and Texture: Despite using lighter ingredients, these cookies maintain a fluffy, soft texture and rich, melty chocolate chips.
- Low in Points: At only 3 WW points per cookie, these are a fantastic alternative to store-bought cookies, which can be 9-12 points each.
- Quick and Easy: No electric mixer required—these cookies come together in just 30 minutes!
Recipe Overview
- Serving Size: 1 cookie (35g)
- Servings: 12 cookies
- Prep Time: 10 minutes
- Cook Time: 11–15 minutes
- WW Points: 3 points per cookie (41 points for the entire batch)
Ingredients
- 4 tbsp light butter substitute (e.g., I Can’t Believe It’s Not Butter! Light)
- 4 tbsp unsweetened applesauce
- ⅔ cup zero-calorie sweetener (e.g., monk fruit with erythritol)
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 4.5 oz Lily’s dark baking chocolate chips (or any no-sugar-added chocolate chips)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Mix Wet Ingredients
In a large mixing bowl, combine the zero-calorie sweetener, applesauce, and light butter. Mix with a rubber spatula until smooth. - Add Egg and Vanilla
Whisk the egg in a separate bowl until smooth, then stir it into the butter mixture. Add vanilla extract. - Combine Dry Ingredients
Add the baking soda, salt, and flour to the wet ingredients. Gently fold in the chocolate chips using a rubber spatula. Do not overmix. - Chill the Dough
Refrigerate the dough for 5–10 minutes to firm it up slightly, making it easier to shape. - Shape the Cookies
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them evenly. Roll into balls if desired. - Bake
Bake for 11–15 minutes, or until the edges are golden brown and the tops look set. If your cookies don’t brown due to the sweetener, lightly spray them with cooking spray during the last minute of baking and return to the oven. - Cool
Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
Variations and Substitutions
- Add Nuts: Stir in pecans, walnuts, or almonds for extra texture and protein (adjust points accordingly).
- Use Sugar: Substitute sweetener with granulated sugar for a richer flavor, but note this increases the points to 7 per cookie.
- Go Gluten-Free: Use a cup-for-cup gluten-free flour substitute.
- Chocolate Options: Try semisweet, milk, or white chocolate chips to mix it up.
Tips for Perfect Cookies
- Storage: Store cookies in an airtight container or zip-top bag at room temperature for up to 3 days. Reheat briefly in the microwave or air fryer to refresh them.
- Freeze Dough: Scoop the dough into balls and freeze them for up to 3 months. Bake directly from frozen, adding a minute or two to the bake time.
- Avoid Overmixing: Overworking the flour can lead to tough cookies. Gently fold the ingredients until just combined.
These thick and fluffy dark chocolate chip cookies are a lightened-up twist on a classic treat. With simple swaps like a butter substitute and zero-calorie sweetener, these cookies are indulgent yet WW-friendly at just 3 points per cookie!
Recipe Overview
- Servings: 12 people
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Serving Size: 35g
- Calories: 103 kcal
Ingredients
- 4 tbsp light butter substitute (e.g., I Can’t Believe It’s Not Butter! Light)
- 4 tbsp unsweetened applesauce
- ⅔ cup zero-calorie sweetener (e.g., monk fruit with erythritol, cup-for-cup)
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 4.5 oz Lily’s dark baking chocolate chips (or other no-sugar-added chocolate)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Mix Wet Ingredients
In a large mixing bowl, combine the zero-calorie sweetener, applesauce, and light butter substitute. Use a rubber spatula to mix until smooth. - Incorporate the Egg
Whisk the egg in a separate bowl, then stir it into the mixture. Don’t worry if the mixture looks slightly broken—it’s normal. - Add Remaining Ingredients
Stir in the vanilla, baking soda, and salt. Gradually fold in the flour and chocolate chips with a rubber spatula until the dough is well combined. - Chill the Dough
Refrigerate the cookie dough for 5–10 minutes to firm it up slightly for easier shaping. - Shape the Cookies
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Roll the dough into balls if you prefer a uniform shape. - Bake
Bake for 11–15 minutes, or until the edges are lightly golden and the tops turn matte. Avoid overbaking, as this can dry out the cookies. Tip: Some zero-calorie sweeteners prevent browning. Lightly spray the cookies with cooking spray toward the end of baking for a golden, crispy finish. - Cool
Let the cookies rest on the pan for a few minutes to set before transferring them to a plate or cooling rack.
Notes
- Each cookie contains 3 Weight Watchers Points.
- Storage: Keep in an airtight container for up to 3 days. Warm in the microwave or air fryer to refresh the texture.
Nutrition Facts (Per Cookie)
- Calories: 103 kcal
- Carbohydrates: 18g
- Protein: 2.6g
- Fat: 4.1g
- Saturated Fat: 2.1g
- Cholesterol: 14mg
- Sodium: 155mg
- Potassium: 23mg
- Fiber: 3.6g
- Sugar: 1.3g
- Calcium: 4.1mg
- Iron: 1.5mg
Enjoy these delicious cookies as a healthier way to satisfy your sweet cravings!
