WW Friendly Walnut Chocolate Chip Cookies Recipe
WW Friendly Walnut Chocolate Chip Cookies are the go-to dessert for anyone who loves a sweet treat.
With key ingredients like chickpeas, which sneakily add texture without you even realizing, and a combination of vanilla and vinegar for that perfect flavor balance, these cookies are a game-changer.
Of course, it wouldn’t be a cookie without the essentials: butter, sugar, and an egg to hold it all together. The mix doesn’t stop there; we’ve got flour, oats to give it that extra chewiness, baking soda, a touch of salt, and a sprinkle of cinnamon for warmth.
The real stars, however, are the chocolate chips and walnuts, adding bits of sweetness and a satisfying crunch.
This recipe is a favorite for those on Weight Watchers, proving that dessert can still be on the menu. Simple, yet packed with flavor, these cookies are sure to impress anyone looking for a sweet bite.
Weight Watchers Points
5 Points (2022/2024 Plan)
MyWW Points: 5 Blue Plan and 5 Green Plan
5 WW Freestyle Points and 5 Smart Points
Related Recipes
Weight Watchers Chocolate Chip Zucchini Cookies
Weight Watchers Mini Chocolate Chip Cookies
Grilled Skillet Chocolate Chip Peanut Butter Cookie
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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WW Friendly Walnut Chocolate Chip Cookies
Equipment
- Mini Food Processor
Ingredients
- 1 can chickpeas (garbanzo beans) rinsed and drained
- 1 tablespoon water
- 1½ teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- 4 tablespoon unsalted butter softened
- ¾ cup packed brown sugar
- ⅓ cup sugar
- 1 large egg
- 2 cups all-purpose flour
- ½ cup rolled oats
- 1½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup semisweet chocolate chips
- ½ cup toasted walnuts chopped
Instructions
- Preheat your oven to 350°F and line a large sheet pan with parchment paper.
- Place chickpeas in a mini food processor and process until almost smooth, about 30 seconds.
- Add water, vanilla, and vinegar to the chickpeas. Process again until the mixture is smooth and creamy, about 1 minute.
- Transfer the chickpea mixture to a large bowl.
- Add butter to the bowl and beat with a mixer at medium speed until the mixture is fluffy and smooth, about 1 minute.
- Mix in both sugars and continue beating at medium speed until well combined, about 1 minute.
- Beat in the egg.
- In a medium-sized bowl, whisk together the flour, oats, baking soda, salt, and cinnamon.
- Add the flour mixture to the sugar mixture. Beat at low speed until almost fully mixed, leaving some streaks of flour.
- Add chocolate chips and walnuts, beating on low speed just until they are mixed in.
- Scoop slightly rounded tablespoons of the dough onto the prepared pan, spacing them 1 inch apart, to make 12 cookies. Flatten the dough slightly.
- Bake in the preheated oven until the edges are lightly browned, about 15 to 17 minutes.
- Repeat the baking process with any remaining dough.
Notes
Nutrition
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