Chocolate Covered Cookies

Chocolate Covered CookiesServings: 12 cookies

✅ Estimated WW 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:

1. Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
2. Blend the oats into flour if needed. In a bowl, mix almond flour, oat flour, sweetener, and salt.
3. Add applesauce, butter/oil, and vanilla extract. Stir to form dough.
4. Roll into 12 small balls, flatten slightly, and place on the tray.
5. Bake for 10–12 minutes, or until edges are golden. Let cool completely.
6. Melt chocolate chips and coconut oil in the microwave (20–30 sec intervals, stirring in between).
7. Dip cookies halfway or drizzle with melted chocolate. Chill for 10–15 minutes to set.

🧮 WW Points Estimate (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.