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.
Tips and Tricks
Preparing the Lentils
Ensure the lentils are well-drained and rinsed to remove any excess moisture. This helps in achieving a smoother puree when blended with the egg yolks.
Melting Chocolate
Melt the chocolate slowly over a double boiler or in short bursts in the microwave, stirring frequently to avoid burning. This will give you a smooth, even consistency perfect for mixing into the dough.
Mixing the Dough
When adding the dry ingredients and buttermilk to the dough, start and end with the dry ingredients. This helps to prevent overmixing and keeps the dough light and airy.
Beating Egg Whites
Ensure your bowl and beaters are completely clean and dry before beating the egg whites. Even a small amount of fat or moisture can prevent the whites from forming peaks. Beat until soft peaks form, meaning the peaks should curl over when you lift the beaters.
Folding Technique
Fold the beaten egg whites gently into the dough to maintain the airiness. Use a spatula to cut down through the center of the mixture, lift it up, and turn it over. Repeat this motion until the egg whites are fully incorporated without deflating them.
Baking Time
Keep an eye on the cookies while they bake. They should puff up and hold their shape but remain slightly soft in the center. Overbaking can lead to dry cookies.
Cooling
Allow the cookies to cool on the baking sheets for a couple of minutes before transferring them to a wire rack. This helps them set and prevents breaking.
Storing Cookies
Store the cookies in an airtight container to keep them fresh. You can also place a slice of bread in the container to maintain the moisture and softness of the cookies.
Serving
Dust the cookies with powdered sugar just before serving to add a touch of sweetness and a decorative finish. This also gives them a classic, appealing look.
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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