Recipe for 1-point chocolate peanut butter cookies:
Ingredients:
- 1 large ripe banana, mashed
- ½ cup fat-free cottage cheese
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 large egg
- ¼ cup unsweetened powdered peanut butter
- ½ cup rolled oats (old-fashioned or quick oats work)
- ½ cup Lily’s chocolate chips (or other sugar-free chocolate chips)
Instructions:
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
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In a large bowl, mash the banana with a fork until smooth.
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Add the fat-free cottage cheese, vanilla extract, salt, and egg to the mashed banana. Beat with an electric mixer or a whisk until well combined and creamy.
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Stir in the powdered peanut butter and rolled oats until fully incorporated.
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Gently fold in the Lily’s chocolate chips, making sure they are evenly distributed throughout the dough.
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Drop spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
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Bake for 15-18 minutes, or until the edges are golden brown and the centers are slightly set. The cookies may appear soft in the center when they come out, but they will firm up as they cool.
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Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For chewier cookies, bake for 15 minutes. For crispier cookies, bake for 18 minutes.
- If your banana is not very ripe, you may need to add a tablespoon or two of extra moisture, such as unsweetened applesauce or almond milk, to achieve the desired consistency.
- You can substitute other sugar-free chocolate chips for the Lily’s chocolate chips, but be sure to check the Weight Watchers point value for the specific brand you choose.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Enjoy these delicious and healthy 1-point chocolate peanut butter cookies!