Chocolate Covered CookiesServings: 12 cookies
Estimated W-W Points: 2–3 points per cookie
(depends on cookie base and chocolate used)
Ingredients:
For the Cookie Base:
- 1/2 cup almond flour – 6 points
- 1/4 cup rolled oats (blended into flour) – 2 points
- 2 tbsp unsweetened applesauce – 0 points
- 1 tbsp light butter or avocado oil – 2–3 points
- 2 tbsp sugar substitute (like monk fruit or stevia) – 0 points
- 1/2 tsp vanilla extract – 0 points
- Pinch of salt
For the Chocolate Coating:
- 1/4 cup Lily’s sugar-free chocolate chips (or dark chocolate chips) – 3 points
- 1/2 tsp coconut oil (optional for smooth coating) – 1 point
Instructions:
- Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
- Blend the oats into flour if needed. In a bowl, mix almond flour, oat flour, sweetener, and salt.
- Add applesauce, butter/oil, and vanilla extract. Stir to form dough.
- Roll into 12 small balls, flatten slightly, and place on the tray.
- Bake for 10–12 minutes, or until edges are golden. Let cool completely.
- Melt chocolate chips and coconut oil in the microwave (20–30 sec intervals, stirring in between).
- Dip cookies halfway or drizzle with melted chocolate. Chill for 10–15 minutes to set.
WW Points Estimate (per cookie):
| Ingredient | Total Points | Per Cookie |
|---|---|---|
| Almond flour (1/2 cup) | 6 | 0.5 |
| Rolled oats (1/4 cup) | 2 | 0.2 |
| Butter/oil (1 tbsp) | 2–3 | 0.25 |
| Lily’s chocolate chips (1/4 cup) | 3 | 0.25 |
| Coconut oil (optional) | 1 | 0.08 |
| Total | ~14 | ~1.5–2.5 points per cookie |
Tips:
Add a pinch of espresso powder to the dough for a mocha twist!
Skip the oil and use Greek yogurt for an even lighter cookie.
Use sugar-free dark chocolate drizzle for even lower points.
