Small Batch Tablespoon Chocolate Chip Cookies
Small batch tablespoon chocolate chip cookies are perfect for small families or anyone not wanting dozens of tempting cookies on the counter - just 97 calories each!
Servings: 8
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 liner.
- In a small mixing bowl, whisk together the flour, baking soda and salt until well blended.
- In another small bowl, 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
Serving size: 1 cookie
WW Points: 3
Check your WW Points for this recipe and track it in the WW app.
(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
(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
Serving: 1cookie | Calories: 97kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 74mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 96IU | Vitamin C: 0.04mg | Calcium: 8mg | Iron: 0.1mg