Weight Watchers Chocolate Devil’s Food Cookies Recipe
Weight Watchers Chocolate Devil’s Food Cookies Recipe. These cookies bring together the rich flavors of chocolate with a healthier twist, making them a great option for those who appreciate good taste while keeping things in balance.
Crafted with care, these cookies blend the goodness of classic ingredients like flour, baking soda, and salt, delivering a satisfying taste without compromising on flavor.
The secret ingredient? Lentils and egg yolks smoothly combined to create a luscious base that adds an unexpected twist to your cookie experience.
You can enjoy these cookies on various occasions – whether it’s an afternoon snack, a little indulgence after dinner, or even sharing them with friends and family during gatherings.
Their versatility makes them a fantastic addition to your dessert options.
Weight Watchers Points
2 Points (2022/2023 Plan)
MyWW Points: 2 Blue Plan and 2 WW Green Plan
2 WW Freestyle Points and 2 Smart Points.
Related Recipes
Easy Chocolate Fudge Cookies (Weight Watchers)
Weight Watchers Double Chocolate Cookies
Weight Watchers Dark Chocolate Truffles
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Weight Watchers Chocolate Devil’s Food Cookies
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup lentils drained and rinsed
- 2 large eggs separated
- 3½ ounces bittersweet chocolate melted
- ½ stick unsalted butter softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- ½ cup 1% low-fat buttermilk
- 1 tablespoon powdered sugar
Instructions
- Turn your oven on to 350ºF.
- Spray cooking spray on two large baking sheets, or line them with parchment paper.
- In a small bowl, mix together the flour, baking soda, and salt with a sifter. Set aside for later.
- Blend the lentils and egg yolks in a blender or food processor until you get a smooth mixture. Set aside for later.
- Use an electric mixer in a large bowl to beat the butter, sugar, and vanilla until they become light and fluffy.
- While keeping the mixer on a low setting, include the melted chocolate into the bowl. Blend until well mixed.
- Add the lentil and egg yolk mixture to the large bowl. Mix until everything is well combined.
- In turns, add the set-aside dry mix and the buttermilk to the large bowl. Make sure to mix each time you add something. Your dough will be on the sticky side.
- In a different bowl, beat the egg whites until you see soft peaks forming.
- Carefully fold these peaks into your dough.
- Use a teaspoon to place mounds of dough onto your ready baking sheets, leaving a 1-inch space between each one.
- Place the baking sheets in the oven for 8 to 10 minutes. Your cookies should puff up and hold their shape.
- Once out of the oven, let the cookies stay on the sheets for 2 minutes.
- Transfer them to a wire rack to cool down completely.
- Store cookies in an airtight box.
- To serve sprinkle some powdered sugar on top.
Notes
1 teaspoon of instant coffee, ground cinnamon or almond extract.
or ¼ teaspoon cayenne pepper. 2 Points (2022/2023 Plan) MyWW Points: 2 Blue Plan and 2 WW Green Plan 2 WW Freestyle Points and 2 Smart Points. We are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.
Nutrition
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