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!
source:http://97recipes.com/pan-seared-tuna-patties-recipe/
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!
source:http://97recipes.com/pan-seared-tuna-patties-recipe/
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