posted in Cookies and Bars

Weight Watchers Chocolate Chip Cookies

I was so excited to spot this recipe for Weight Watchers Chocolate Chip Cookies in an issue of Weight Watchers Magazine.

 Weight Watchers-Chocolate-Chip-Cookies-4

Don’t let that close-up fool you.  These are tiny.  Really tiny!


These cookies are made with two special ingredients that you may not have in your pantry: Almond Flour (which is basically ground-up almonds) and agave nectar (which claims to be a healthier, more neutral flavored alternative to honey). Both of these can be found at health food markets and well-stocked grocery stores. I was pretty shocked when I mixed the batter together- because I ended up with just about a cup of batter. How on earth was I going to get the suggested THIRTY COOKIES out of just one cup of batter??

The original recipe included sliced almonds too. I left those out since I wanted my cookies to be a little more kid-friendly. Using a teaspoon measuring spoon- and no more!- I carefully scooped out 24 little cookie dough blobs onto my baking sheets. I couldn’t have gotten any more cookies out of that dough if I tried.

They turn out to be delicious little cookies (about 1 1/2-inches in diameter). They’re soft-ish but not cakey.

My son took a nibble and asked about the texture… whether it was cornmeal or oatmeal he was tasting. My kid complains about almonds all the time. He doesn’t like them, yet he keeps finding them in recipes that I make… and complains. But he loved these little cookies. I’d say the flavor of the almond flour does not come through so much.


These adorable, little (healthy) chocolate chip cookies turn out to have 58 calories each. If you’re counting Weight Watchers Plus Points, you’ll have to count 2 per cookie. I placed two cookies per zip baggie and tossed them in the freezer for lunches and snacks.

P.S. This recipe will not work using regular flour. The almond flour isn’t cheap, but it will make you many batches of these cookies so it’s worth investing in some.

Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Weight Watchers Chocolate Chip Cookies

Made with almond flour, these little cookies are a delicious and healthy treat...

Ingredients:

  • 1 cup almond flour (also sold as almond meal or ground almonds)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons canola oil
  • 2 Tablespoons agave nectar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup semisweet mini- chocolate chips

Directions:

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat mats
  2. In a medium bowl, whisk together almond flour, baking soda and salt. In a small bowl, whisk together oil, agave and vanilla. Pour wet mixture into dry and stir until blended. Stir in chocolate chips.
  3. Drop dough by level teaspoonfuls (literally- a measured teaspoon!) onto baking sheet, 2 inches apart. Bake 7 to 8 minutes. Let cool 5 minutes before removing to a rack to cool completely.

Tips:

  • Almond flour is simply ground almonds. It can be found in the baking aisle of some markets and in health food markets. You also might find it in markets that sell items from bulk barrels.
  • If you are preparing this recipe as gluten-free, just be sure to use brands of chocolate chips and vanilla that are known to be GF.
  • Nutritional Information per serving (Serving size: 1 cookie):  Calories  58, Fat 4.3g, Saturated Fat .7g, Fiber .5g, Protein 1.2g, Cholesterol 0mg, Carbohydrates 3.8g
  • WW POINTS per serving:  Points Plus Program: 2 Old Points Program: 1
SOURCE: RecipeGirl.com (Adapted from Weight Watchers Magazine)

Other healthy cookie recipes your might like on the blogs:

31 Responses to “Weight Watchers Chocolate Chip Cookies”

  1. postedJan 19, 2011 2:15 PM

    These actually look and sound great! since I am currently on weight watchers, they could come in handy too!!

  2. postedJan 19, 2011 2:26 PM

    i am sure all of the gluten free folks would love to have this recipe. What could be better? Gluten free, and Weight Watchers friendly?

  3. postedJan 19, 2011 2:39 PM
    Stephanie @ TBF

    I have another recipe that I want to make that calls for almond flour. Now I will have to go to Whole Foods and buy some.

    These do look good. I may just have to try it!

  4. postedJan 19, 2011 3:25 PM

    Lori, I love that your son inquired about the flour. My little girl would do the same. It pays to be a food blogger-our kids have taste! Love almond flour over here – great to bake with. The cookies sound awesome & healthy :) xo
    thanks for the link too!

    • January 19th, 2011 @ 7:16 PM

      @marla, I know, isn’t that funny? Imagine what they’ll be like as adults!

  5. postedJan 19, 2011 4:43 PM
    laura

    I wonder if you could use peanut flour?

    • January 19th, 2011 @ 7:17 PM

      @laura, Not sure about that one. I’ve never used peanut flour!

  6. postedJan 19, 2011 6:13 PM
    Lisa@ Dishes of Mrs. Fish

    I have made 100 Calorie pack chocolate chip cookies from Weight Watchers before and I love them! Four cookies a serving, and uses ingredients you typically have on hand!

  7. postedJan 20, 2011 4:07 AM
    Liz

    Lori, it is so adorable that your son has that much food knowledge! Maybe he’ll be the Doogie Howser of the food blogging community. 😉

    I love the healthier recipe – as much as I love baking indulgent things, I love good-for-you recipes just as much!

  8. postedJan 20, 2011 5:07 AM

    2 points for 1 tiny cookie?! Did you feel like it was worth it?

    • January 20th, 2011 @ 5:15 AM

      @Lauren at KeepItSwee, Yes. I ate two for 4 points (at a time). With the new points system in place, I felt like these were a healthy sweet treat filled w/ protein!

  9. postedJan 20, 2011 7:20 AM

    I have some almond flour in my pantry and have been looking for a recipe to try. This is it!

  10. postedJan 20, 2011 9:26 AM

    Those look so great! I use almond flour ALL the time. I find that my kids like the recipes that use it, whereas they do not like most other gluten-free baked goods that use funkier ingredients. I love that your son asked about the texture…totally something my son would do. ps thanks for the link to my coffee almond cookies!

  11. postedJan 20, 2011 10:41 AM

    We have a great gluten-free blogging contingent in Austin and I’ve been looking for recipes that they can enjoy for potlucks and parties. I’m also a big fan of little sweet bites that help me stay on my eating plan. Thanks for testing these for us.

  12. postedJan 20, 2011 4:23 PM

    I love almond flour…these would be super good. I’m not on WW, but I am dieting. Going to give these a try!

  13. postedJan 20, 2011 8:15 PM

    I have some leftover almond flour so I may actually try this out! 1 cup of batter doesn’t seem like enough to last more than an afternoon though.

  14. postedJan 20, 2011 8:45 PM
    Ann

    These look like delicious little cookies. Love the weight watchers recipes.

  15. postedJan 21, 2011 8:43 AM

    I have everything needed to make these and I’m heading into the kitchen this afternoon! Fun little cookie!

  16. postedJan 21, 2011 10:50 PM

    yum! this looks great!

  17. postedJan 24, 2011 3:07 PM
    penandra

    If there’s a Trader Joe’s in your area, they carry both almond flour and Agave nectar (and their prices are so much more reasonable than “Whole Paycheck”) At TJs, the almond flour is in the nut section NOT with the baking supplies and the Agave nectar is with the syrups.

  18. postedApr 22, 2011 6:03 PM

    I love almond flour! These cookies look great :-)

  19. postedJun 16, 2011 9:53 PM
    mia

    i never tried almond flour or agave nectar, i looked it up, and because i did that they said there is light and dark. which one do i use?

    • June 17th, 2011 @ 6:18 AM

      I used light. Almond flour is sometimes labeled as “almond meal.”

  20. postedAug 26, 2012 1:46 PM

    Great recipe! Will be linking back to this in my post tomorrow.

  21. postedAug 28, 2012 10:31 AM
    Kristy Kelley

    I wonder if you could use brown rice flour? Would that work? I have a daughter who has a nut allergy and I have gluten sensitivity so I couldn’t use whole wheat flour.

    • August 28th, 2012 @ 11:46 AM

      Hmmm, not sure about that. I wouldn’t think you’d get the same result.

  22. postedApr 1, 2013 10:37 AM
    Heather

    Hello,

    I tried this recipe twice times over the weekend (using half the batch each time) but just couldn’t get it to work. There wasn’t enough wet ingredients to hold the dough together to make a cookie (it just fell apart) and the dough definitely didn’t look like the picture above. Only with egg-whites did they turn out. Although, they did turn out wonderfully I’d prefer to keep this as a vegan recipe. What did I do wrong ?

    Also, how can I amend the recipt to use stevia instead of agave?

    • April 1st, 2013 @ 3:17 PM

      I’m not sure where it went wrong- maybe try preparing a full-batch as written w/ no substitutions? I’m not familiar with baking with Stevia yet, so I’m afraid I can’t help you there.

  23. postedJun 4, 2013 7:49 PM
    Dallas

    I followed the recipe “to a tee” as we’ll and my dough didn’t look like the picture either, it was not enough liquid, I added a bit of peanut butter and a 1/4 of banana to get the dough sticky-er enough to bake with, but they were yummy, either way.

  24. postedMar 6, 2014 5:59 PM
    tsplon

    Newbie here to the whole healthy baking thing! 😀 But totally stoked to learn lots! I didn’t add any vanilla (only had imatation vanilla and I’m suppose to stay away from cane sugar; any alternatives to that?), changed out the canola oil for olive oil and skipped the chocolate chips (roomate is cutting out dairy), otherwise I stuck to the recipe and they turned out great! Very moist and light brown. I also didn’t have any of the fancy paper to put on the cookie sheet so I just oiled it. They were a little sticky :). The texture is alot different than I am used to and I think I will cut back on the olive oil a little next time as the taste is a little funky, but I’ve never baked with agave before either, so I’m not sure what its suppose to taste like! :\ Has anyone ever added flax seed to this? Any feedback on what it would taste like?

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