These heavenly Chocolate Cookie Muffins are unbelievably good for just 2 Weight Watchers points. Perfect for those seeking a decadent treat without relying on bananas, these muffins offer a delightful twist on the classic chocolate chip variety. Topped with a crunchy cookie crumble, they’re sure to satisfy even the most discerning dessert lovers.

Despite their rich flavor and luxurious texture, these double chocolate delights won’t derail your healthy eating plans. At just 131 calories per muffin, they’re a sensible choice for anyone watching their intake. Whip up a batch of twelve, and prepare to become everyone’s favorite baker. Whether you’re hosting a brunch, packing school lunches, or simply craving a chocolatey pick-me-up, these muffins are bound to impress.

And if you are looking for even more muffin options be sure to check out my collection of muffin recipes

Three reasons why you need to make this recipe!

They’re a guilt-free indulgence. 

Chocolate cookie muffins allow you to satisfy your sweet tooth without derailing your nutritional goals. By using wholesome ingredients and reducing added sugars, you can enjoy a delicious treat that aligns with a balanced diet.

Chocolate Cookie Muffins are versatile. 

These muffins can serve multiple purposes – a quick breakfast on-the-go, a satisfying afternoon snack, or a light dessert. Their portability makes them perfect for work, school, or travel.

You can make this recipe your own. 

Healthy chocolate cookie muffins are easily adaptable to various dietary needs and preferences. You can experiment with different flours (whole wheat, almond, or oat) or add nutritious mix-ins like nuts. 

Recipe Overview: 

  • Serving Size: 1 muffin 
  • Number of Servings: 12
  • Time to Cook: 30 minutes
  • WW Points Per Recipe: 2 WW points per serving (Click here to view the recipe in the WW app. WW login is required)
  • 1 egg
  • 2 Tbsp liquid egg whites 
  • 1/3 cup unsweetened apple sauce
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • 3/4 cup 1% milk 
  • 1 1/4 cup flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp mini chocolate chips
  • 4 Oreo thin cookies

  1. Preheat the oven to 350F and spray a regular-sized muffin tin with some nonstick cooking spray.
  2. In a bowl, whisk together the egg, egg whites and sugar. You can remove the cream centers from the Oreo cookies and add the cream into the mix. Mix it well to blend up the cream centers. Set the Oreo cookie wafers aside for now.
  3. Stir in the apple sauce, milk, and vanilla, and mix well.
  4. Add in the flour, cocoa powder, baking powder and soda and stir.
  5. Fold in the mini chocolate chips then fill the muffin cups with the batter.
  6. Use a small zip lock bag to crush the Oreo wafers into crumbs.  Sprinkle the crumbs over the tops of the muffins.
  7. Bake in the oven for 20 minutes, let cool and serve. Enjoy! 

Makes 12 muffins. Nutrition info for 1 muffin: Calories 131,  Fat 4 g, Saturated fat 1.8 g,  Carbs 22 g,  Fiber 1.6 g, Sugars 7 g, Sodium 137 mg, Protein 4 g. 

Different ways to change up this recipe: 

  • A similar option would be using Nutter Butters instead of Oreos. Just leave out the cocoa powder and replace it with a little extra flour. A peanut butter cookie muffin would be delicious. 
  • Use white chocolate chips if you want more of a cookies and cream flavor. 

  • Store leftover muffins in the fridge for up to 7 days. They freeze well for up to 3 months, so you can make large batches and keep them stored for easy, on-the-go snacks. 

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Chocolate cookie muffins

By: Drizzle
Servings: 12
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
4SP/3PP each

Ingredients 

  • 1 egg
  • 2 Tbsp liquid egg whites, I use from the carton
  • 1/3 cup unsweetened apple sauce
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • 3/4 cup milk, I used 1%
  • 1 1/4 cup flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsp mini chocolate chips
  • 4 oreo thin cookies

Instructions 

  • Preheat the oven to 350F and spray a regular sized muffin tin with some nonstick cooking spray.
  • In a bowl, whisk together the egg, egg whites and sugar. You can remove the cream centers from the Oreo cookies and add the cream into the mix. Mix it well to blend up the cream centers. Set the Oreo cookie wafers aside for now.
  • Stir in the apple sauce, milk, and vanilla, and mix well.
  • Add in the flour, cocoa powder, baking powder and soda and stir.
  • Fold in the mini chocolate chips then fill the muffin cups with the batter.
  • Use a small zip lock bag to crush the Oreo wafers into crumbs. Sprinkle the crumbs over the tops of the muffins.
  • Bake in the oven for 20 minutes, let cool, and serve. Enjoy!

Nutrition

Serving: 1muffinCalories: 131kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 1.8gSodium: 137mgFiber: 1.6gSugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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14 Comments

  1. Hello Kate

    Your recipes are awesome, I just discovered them recently! Do you think they would still turn out if I just skipped the oreo cookies? I was going to, until I read the instructions and you say to put the cream filling into the batter. Might seem like a weird question, but I have all the other ingredients and don’t trust myself to have a bag or Oreos in the house.

    Diane

    1. Hi Diane, no you can still make them, they should be ok, I just put the creams in in order to not waste them lol and add a little sweetness to the batter

      1. Thank you very much, Kate! I am going to try them today then. I have some chocolate graham wafer crumbs in the house, so will try that instead of the crushed cookies.

        You have a wonderful website and I really like your approach to cooking. If you ever publish a print cookbook, I’ll definitely buy it!

        Cheers from Ontario.

        Diane

  2. Hi Kate

    It sounds like a great muffin except for the eggs & egg whites – suggestions for substitutions, other than adding more applesauce?

    1. Hi Carrie, hmm egg is a hard one to substitute, yeah I would just say a little more apple sauce is your best option

      1. You can use a “flax egg” I do in any baking as an egg substitute. 1 tbsp of Ground Flax with 2.5 tbsp water for each egg needed.