Photo Credit: Drizzle Me Skinny.
Satisfy your sweet tooth with this delicious Weight Watchers Chocolate Chip Cookies recipe, which is as simple as it is delightful. Even better, each cookie is only 3 points! Chocolate chip cookies are a timeless treat, bringing back nostalgic memories for many of us. This recipe keeps all the classic flavors and textures you love, while lightening up on calories with smart ingredient swaps. Perfect for a quick baking session, these cookies will have your kitchen smelling amazing and your taste buds dancing. Indulge guilt-free with this Weight Watchers-friendly version of a beloved classic.
Ingredients in Weight Watchers Chocolate Chip Cookies
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- 4 tbsp light butter substitute (I used I Can’t Believe It’s Not Butter! Light)
- 4 tbsp unsweetened applesauce
- ⅔ cup zero-calorie sweetener (use a cup-for-cup sugar replacement like monk fruit with erythritol)
- 1 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 for making Weight Watchers Chocolate Chip Cookies
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Indulge in a classic treat with these instructions for making Weight Watchers Chocolate Chip Cookies. Enjoy the perfect blend of rich chocolate and soft, chewy cookie goodness, all while keeping your points in check for a guilt-free dessert.
Preheat oven and Combine
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- Preheat oven: Preheat your oven to 350°F.
- Combine wet ingredients: In a large mixing bowl, combine the zero-calorie sweetener, applesauce, and butter substitute. Mix with a rubber spatula until smooth.
- Add egg: Whisk the egg separately until smooth, then mix it into the wet ingredients. It’s okay if the mixture looks broken.
Prepare and Chill Dough
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Mix dry ingredients including vanilla, baking soda, salt, flour, and chocolate chips. Chill the dough in the refrigerator for 5-10 minutes to firm up.
Scoop cookies
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Scoop the dough onto a parchment-lined sheet tray, about 2 tablespoons per cookie. Optionally, roll them into perfect balls.
Bake cookies
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Bake for 11-15 minutes until the edges are golden brown and the top is no longer shiny. Note: Some zero-calorie sweeteners prevent the cookies from turning golden brown. Lightly spray them with cooking spray towards the end of baking and return them to the oven to help them become more golden brown and crispy on the outside.
Cool cookies
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After baking, allow the cookies to rest on the pan for a few minutes to set before transferring to a plate or cooling rack.
Variations and Substitutions
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- Add Nuts: If you have extra Weight Watchers points, add pecans, walnuts, almonds, or other nuts for added protein, texture, and flavor.
- Sweetener vs. Sugar: Using granulated sugar instead of a zero-calorie sweetener will significantly increase the WW points to 7 points per cookie.
- Make Gluten-Free: Substitute with a cup-for-cup gluten-free flour, like King Arthur brand, and ensure your sweetener and chocolate chips, such as Lily’s brand, are gluten-free.
- Chocolate Chip Type: While I used low-point chips, you can use any chocolate chip type, including semisweet, milk, or another dark variety.
Tips and Tricks for Making the Best Weight Watchers Chocolate Chip Cookies
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- Storage Tip: Cookies made with monk fruit powder or other zero-calorie sweeteners may dry out faster than those made with granulated sugar. Enjoy these healthy cookies within three days and store them in a zip-top resealable bag or an airtight container to maintain moisture. Warm leftover cookies in the microwave or air fryer to freshen them up before serving.
- Mixing Technique: Avoid over-mixing the flour to prevent tough or gummy cookie texture. Use a rubber spatula to gently fold the flour and chocolate chips until just combined, stopping once there are no clumps left.
- Make-Ahead Option: Prepare the cookie dough ahead of time, scoop into dough balls, and freeze. This allows you to bake fresh cookies whenever you crave them. Baked cookies can also be frozen for two to three months and reheated in the microwave or oven as needed.
