Weight Watchers Chocolate Chip Cookies

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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 recipe from RecipeGirl.com

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

Weight Watchers Chocolate Chip Cookies recipe from RecipeGirl.com
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??

Weight Watchers Chocolate Chip Cookies recipe from RecipeGirl.com
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.
Weight Watchers Chocolate Chip Cookies recipe from RecipeGirl.com
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.

Weight Watchers Chocolate Chip Cookies recipe from RecipeGirl.com
These adorable, little (healthy) chocolate chip cookies turn out to have 58 calories each. If you’re counting Weight Watchers Freestyle SmartPoints, 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.

Weight Watchers Chocolate Chip Cookies

Made with almond flour, these little cookies are a delicious and healthy treat...
Yield: 24 cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

  • 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
  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.
  • 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
  • Weight Watchers POINTS per cookie:  Freestyle SmartPoints: 2, Points Plus Program: 2, Old Points Program: 1
SOURCE: RecipeGirl.com (Adapted from Weight Watchers Magazine)

Here are a few more Weight Watchers cookie recipes you might enjoy:

Disclosure:  There is an Amazon affiliate link included within this post.

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Lori Lange of Recipe Girl

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  • Megan wrote:

    I love these cookies! I use coconut oil instead of canola oil, because it’s my preference. I also use a sugar-free honey. These are my favorite “healthy” treat!

  • tsplon wrote:

    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?

  • Dallas wrote:

    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.

  • Heather wrote:


    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?

    • Lori Lange wrote:

      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.

  • Kristy Kelley wrote:

    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.

    • Lori Lange wrote:

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