Ingredients
For the Cookie Base:
- ½ cup almond flour (6 points)
- ¼ 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 (monk fruit, stevia, etc.) (0 points)
- ½ tsp vanilla extract (0 points)
- Pinch of salt
For the Chocolate Coating:
- ¼ cup Lily’s sugar-free chocolate chips (3 points)
- ½ tsp coconut oil (optional, 1 point)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Blend the rolled oats into a fine flour if needed.
- In a bowl, combine almond flour, oat flour, sugar substitute, and salt.
- Add applesauce, butter or oil, and vanilla extract. Stir until a dough forms.
- Roll the dough into 12 small balls, flatten slightly, and place them on the baking sheet.
- Bake for 10–12 minutes, or until edges turn golden brown. Let cookies cool completely.
- Melt the chocolate chips and coconut oil together in the microwave in 20–30 second intervals, stirring between.
- Dip cookies halfway into the melted chocolate or drizzle chocolate over them.
- Chill cookies in the refrigerator for 10–15 minutes until the chocolate sets.
Tips
- Add a pinch of espresso powder to the dough for a mocha flavor twist!
- For a lighter version, skip the oil and use non-fat Greek yogurt instead.
- Use sugar-free dark chocolate drizzle instead of a full coating to reduce points.
Estimated WW Points: About 1–1.5 points per cookie (makes 12)
