Directions
Scrumptiously easy homemade chocolate chip cookies that are lower in fat with just 2 PointsPlus
Serves: 24
Ingredients
- 2 tablespoons oat flour*
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 4 tablespoons butter, melted and cooled
- ¾ cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup mini-chocolate chips
- ¼ cup chopped salted roasted peanuts
Instructions
- Position your oven rack in the center of your oven and preheat the oven to 350 F degrees. Coat 2 large baking sheets with nonstick cooking spray or line them with parchment paper.
- In a medium bowl, whisk together the oat flour, flour, baking soda, baking powder and salt until well combined.
- In another bowl, stir together the cooled melted butter, sugar, egg, and vanilla with a wooden spoon until smooth and creamy.
- Stir in the flour mixture into the butter mixture just until blended.
- Place 1 tablespoon of the chocolate chips and 1 tablespoon chopped peanuts in a small bowl and stir to combine.
- Stir the remaining chocolate chips and peanuts into the cookie dough.
- Divide the dough evenly into 24 portions and roll each portion into a ball.
- Place the balls of cookie dough on the prepared cookie sheets, spacing them 2 inches apart.
- With the bottom of a glass, press each ball to form a ⅜-inch thick cookie.
- Sprinkle each cookie evenly with the reserved chocolate chip-chopped peanut mixture, pressing lightly so it sticks.
- Bake the cookies, one cookie sheet at a time, in the center of the oven, until the edges are lightly browned, 9-11 minutes.
- Remove from the oven and place the baking sheets on wire racks, allowing the cookies to cool in the pan for about 1 minute. Then, with a spatula, transfer the cookies to the racks and let them cool completely. Store in an airtight container for up to 3 days.
Cook’s Notes
Nutritional Estimates Per Serving (1 cookie): 90 calories, 4 g fat, 13 g carbs, 1 g fiber, 1 g protein and 2 Weight Watchers PointsPlus (PPV) *To make oat flour, process quick cooking oats (about ½ cup) in a food processor until finely ground and the consistency of flour. I thought these cookies were the best the day they were made. To bring them back to that warm-from-the-oven taste, microwave them for 5-10 seconds and enjoy, being careful not to burn yourself as the melted chocolate chips can be hot!
