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Do you have a small family? Or are you interested in simple home-baked sweet treats but don’t want the temptation that comes with having dozens of delicious cookies lying around?
This easy recipe for Tablespoon Chocolate Chip Cookies is for you. It makes just 8 cookies! As soon as I spotted it, I knew it would be perfect for me and my small family of two!
I love that all the ingredients can be mixed together in two small bowls. And that most of the ingredients are measured with a tablespoon measure. And that you simply scoop out the cookie dough with a tablespoon measure when you’re adding them to your baking pan.
Fun to make and delicious to eat—one of my most cherished combinations!
Table of Contents
- How Many Calories and WW Points in Small Batch Chocolate Chip Cookies?
- How to Make Tablespoon Chocolate Chip Cookies, Step-by-Step
- Recipe Notes, Tips and Tricks
- Variations and Substitutions
- Ways to Store Leftover Cookies
- Small Batch Tablespoon Chocolate Chip Cookies Recipe
- More Cookie Recipes for WeightWatchers
- Articles for WeightWatchers
How Many Calories and WW Points in Small Batch Chocolate Chip Cookies?
According to my calculations, each cookie has about 97 calories. Not bad when you consider that your average bake shop chocolate chip cookie, like the one from Panera Bread, can have 300-400 calories!
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
I love that this small batch recipe is in alignment with one of my favorite ways to make recipes more Weight Watchers friendly!
How to Make Tablespoon Chocolate Chip Cookies, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 350F degrees. Set aside a baking sheet (affiliate link) lined with parchment paper or Silpat (affiliate link) silicone liner.
Step 3: In a small mixing bowl, whisk together the flour, baking soda and salt.
Step 4: In another small bowl (affiliate link), cream together the butter, Monkfruit sweetener and turbinado sugar with a spoon or spatula. Stir in the applesauce and vanilla.
Step 5: Add the dry flour mixture to the wet mixture, and mix just until combined. Stir in the chocolate chips.
Step 6: Using a tablespoon, drop the cookie dough onto prepared baking sheet, spaced about 2 inches apart.
Step 7: Bake until cookies are set and the edges turn golden brown, about 7-8 minutes.
Step 8: Remove pan from oven and allow cookies to cool for 5 minutes before removing them to a wire rack to cool completely.
Step 9: Store cookies in an airtight container.
Recipe Notes, Tips and Tricks
The first time I made these cookies, I left the cookie dough in mounds on the baking sheet (affiliate link) and the cookie were thicker and chewier. The next time, I flattened them slightly with the back of a spoon before baking and they spread out more, were much thinner and had a deliciously chewy crunch to them. Make them the way you like best!
Variations and Substitutions
- Substitute your favorite add-ins in place of the mini chocolate chips. I’ve used mini M&M baking bits, Butterfinger baking bits, and a combination of Heath Bar bits and mini chocolate chips with excellent results. Reese’s Pieces minis or peanut butter chips would also be delicious.
- Change up the flavor profile by using maple, almond, coconut or orange extract in place of, or in addition to, the vanilla—perhaps decreasing both 1/8 teaspoon if you’re using more than one.
- Use your favorite 0 calorie sweetener in place of the Monkfruit sweetener.
- Try substituting finer Truvia Brown Sugar Blend (affiliate link) for the coarser turbinado sugar.
- Top with a lite sprinkle of coarse sea salt as soon as they out of the oven.
Ways to Store Leftover Cookies
Store any leftover cookies in an airtight container.
If you’ve made these Small Batch Chocolate Chip Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Small Batch Tablespoon Chocolate Chip Cookies
Ingredients
- 4 tablespoons white whole-wheat flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons Monkfruit Sweetener (or favorite 0 calorie sweetener)
- 1 tablespoon turbinado sugar
- 1 tablespoon unsweetened applesauce
- 1/4 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips
Instructions
- Preheat oven to 350F degrees. Set aside baking sheet lined with parchment paper or silpat (affiliate link) liner.
- In a small mixing bowl, whisk together the flour, baking soda and salt until well blended.
- In another small bowl (affiliate link), cream together the butter, Monkfruit sweetener and turbinado sugar with a spoon or spatula until creamy. Stir in the applesauce and vanilla until well incorporated.
- Add the dry flour mixture to the wet mixture and stir until it is just until combined. Stir in the chocolate chips until they are distributed throughout the mixture.
- Using a tablespoon, drop the cookie dough onto prepared baking sheet, spaced about 2 inches apart. (You should have 8 cookies.)
- Bake until cookies are set and the edges turn golden brown, about 7 – 8 minutes.
- Remove pan from oven and allow cookies to cool for 5 minutes before removing them to a wire rack to cool completely.
- Store cookies in a airtight container.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) The first time I made these cookies, I left the cookie dough in mounds on the baking sheet and the cookie were thicker and chewier. The next time, I flattened them slightly with the back of a spoon before baking and they spread out more, were much thinner and had a deliciously chewy crunch to them. Variations and Substitutions
- Substitute your favorite add-ins in place of the mini chocolate chips. I’ve used mini M&M baking bits, Butterfinger baking bits, and a combination of Heath Bar bits and mini chocolate chips with excellent results. Reese’s Pieces minis or peanut butter chips would also be delicious.
- Change up the flavor profile by using maple, almond, coconut or orange extract in place of, or in addition to, the vanilla—perhaps decreasing both 1/8 teaspoon if you’re using more than one.
- Use your favorite 0 calorie sweetener in place of the Monkfruit sweetener.
- Try substituting finer Truvia Brown Sugar Blend for the coarser turbinado sugar.
- Top with a lite sprinkle of coarse sea salt as soon as they out of the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: EatingWell (affiliate link)
More Cookie Recipes for WeightWatchers
- Tate’s Chewy Chocolate Chip Cookies
- Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies
- No-Bake Peanut Butter Chocolate Oatmeal Cookies
- Low Fat S’mores Cookies
Articles for WeightWatchers
- A Comprehensive Guide to Understanding the WeightWatchers Program
- A Comprehensive List of Articles & Tips for WeightWatchers
- What Foods Should I Eat in a Day on WeightWatchers
- WeightWatchers Zero Points Foods List
- WeightWatchers Friendly Meal Plans
- Why We Are More Motivated the Closer We Get to Our Goals – Another powerful WW Weekly Workshop Topic.
