Weight Watchers Chocolate Chip Cookies
These Weight Watchers Chocolate Chip Cookies are a guilt-free, gluten-free delight made with almond flour and sweetened with agave nectar. Perfectly easy and delicious!
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup almond flour also sold as almond meal or ground almonds
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons canola oil
- 2 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 1/2 cup semisweet mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a mixing bowl, whisk together 1 cup almond flour, 1 teaspoon baking soda, and 1/4 teaspoon salt until well blended.
- In a separate bowl, mix 2 tablespoons canola oil, 2 tablespoons agave nectar, and 1 teaspoon vanilla extract until smooth and cohesive.
- Pour the wet ingredients into the dry ingredients bowl and stir until just combined; avoid overmixing.
- Fold in 1/2 cup semisweet mini chocolate chips until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop tablespoon-sized amounts of dough onto a parchment-lined baking sheet, spacing them apart.
- Bake in the preheated oven for 10-12 minutes until the edges are lightly golden.
- Remove cookies from oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Substitute canola oil with coconut oil for a tropical twist.
- Use honey or maple syrup instead of agave nectar for different sweetener options.
- Try adding nuts, dried fruit, or protein powder to customize flavor and nutrition.
- Do not skip baking soda; it helps cookies rise perfectly.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.