Yes, You Can Eat Chocolate Chip Cookies On Weight Watchers (Here’s My Recipe)

This Weight Watchers Chocolate Chip Cookies recipe is as simple as it is delicious And even better it’s only 3 points per cookie!

Chocolate chip cookies are undoubtedly one of my favorite all-time treats. In fact, they were the first baking recipe I ever made as a child, so I certainly have nostalgic memories surrounding them. I think many people do because of how comforting they are!

Although they are much simpler than other desserts or even other cookie recipes, there’s something about them that is just so classic and lovable. Between the soft texture, the melty chocolate chips, and the delicious aroma that fills your kitchen when baking them, there’s just so much to love. I figured, what better way to improve a classic chocolate chip cookie than to make a lightened-up version? And one that has few WW points but still tastes incredible, at that!

This recipe meets all of those standards. It has many of the same staple ingredients as the traditional version, but it replaces the butter and sugar with lighter alternatives. I also used Lily’s dark chocolate baking chips, which are sweetened with stevia, to keep the WW points at bay, too. Next time you’re craving a perfectly decadent cookie, go ahead and whip up a batch of these yummy Weight Watchers-friendly cookies, and you won’t regret it!

Why You Should Try This Weight Watchers Chocolate Chip Cookie Recipe

• Classic taste and texture. Despite having a butter substitute and sugar replacement, these chocolate chip cookies have such a fluffy texture that’s irresistable. You’ll love the balance of the sweet cookie with the rich dark chocolate chips!
• So low in points! Each cookie is only 3 Weight Watchers points. You can’t beat that! Compared to store-bought or fast-food cookies (like Starbucks or McDonald’s chocolate chip cookies), which can be upwards of 9-12 points each, these homemade ones are only a fraction of the points. And they are freshly baked!
• Such a quick recipe. The cookie dough comes together easily without the need for an electric mixer. From start to finish, you just need about a half-hour before you can sink your teeth into these warm chocolate chip cookies.

Recipe Overview

• Serving Size: 1 cookie (35 g)
• Number of Servings: 1 dozen
• Time to Cook: 11-15 minutes
• WW Points Per Recipe: 3 points per cookie, 41 WW points for the entire batch (Click here to view the recipe in the Weight Watchers app. WW login is required)

Ingredients in Weight Watchers Chocolate Chip Cookies

• 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

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine the zero-calorie sweetener, applesauce, and butter substitute. Mix with a rubber spatula until smooth.
3. Separately, whisk the egg until smooth and mix in.  It’s ok if the mixture looks broken at this point, it actually isn’t.

4. Then add the vanilla, baking soda, and salt, followed by the flour and the chocolate chips. Use a rubber spatula to gently fold and make the dough.

5. Allow the dough to rest in the refrigerator for about 5-10 minutes so it can firm up slightly.

6. Scoop the cookies onto a parchment-lined sheet tray, about 2 tbsp of dough per cookie. You can roll them into perfect balls if you wish.

7. Bake the cookies 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. You can lightly spray them with cooking spray towards the end of the bake time and return them to the oven, which will help them become more golden brown and crispy on the outside).

8. After baking, allow them to rest on the pan for a few minutes to set before transferring to a plate or cooling rack.

Variations and Substitutions

• Add Nuts: if you have extra Weight Watchers points to use up, you can always make chocolate chip cookies with pecans, walnuts, almonds, or other types of nuts for added protein, texture, and flavor!
• Sweetener vs Sugar: The cookies will be much higher in WW points if you use granulated sugar instead of a zero-calorie sweetener. But if you want to avoid sweeteners, you can use this recipe with the same amount of granulated sugar, and it will be 7 points per cookie.
• Make Gluten-Free Chocolate Chip Cookies: Use a cup-for-cup gluten-free flour substitute, such as the King Arthur flour brand. I would also double-check the sweetener you use to make sure it is gluten-free friendly. The Lily’s brand chocolate chips are certified GF!
• Chocolate Chip Type: I used low-point chips, but you can use any type of chocolate chip you like, such as semisweet, milk, or another type of dark.

Tips and Tricks for Making the Best Weight Watchers Chocolate Chip Cookies

• Baked goods made with monk fruit powder or other zero-calorie sweeteners might dry out quicker than baked goods made with granulated sugar. This is why I suggest enjoying these healthy cookies within three days! Make sure that you keep them in a zip-top resealable bag or an airtight container so they stay moist. You can also warm leftover cookies in the microwave or air fryer before eating them to freshen them up.
• Don’t over-mix the flour because it will make the cookie texture tough or gummy. Just use the rubber spatula to gently fold the flour and chips in and stop mixing once there are no clumps left.
• You can also make this cookie dough ahead of time, scoop the dough balls, and then freeze them. This way, you can bake a couple of fluffy cookies whenever a chocolate craving hits! You can also freeze the baked cookies for two to three months and reheat them in the microwave or oven.

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