Delicious Low-Point Weight Watchers Cookie Recipes

Enjoy these guilt-free Weight Watchers cookie recipes! Low in points but high in flavor, perfect for satisfying sweet cravings while staying on plan.

1. Chocolate Chip Cookie Bars

Approximately 4-7 Points per serving

Ingredients (yields about 16 bars):

• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line an 8-inch square pan with parchment paper.
2. In a bowl, mix oats, flour, baking soda, and salt.
3. In another bowl, beat brown sugar and butter until creamy. Add egg and vanilla; beat well.
4. Combine wet and dry ingredients. Fold in chocolate chips.
5. Spread dough evenly in the prepared pan.
6. Bake for 20-25 minutes or until golden brown.
7. Let cool completely in pan on a wire rack. Cut into 16 bars.

2. Strawberry Cake Mix Cookies

2-4 Points per cookie

Ingredients (makes about 24 cookies):

• 1 box strawberry cake mix (sugar-free preferred for lower points)
• 8 oz fat-free Cool Whip, thawed
• 1 large egg
• 1/4 cup powdered sugar (for rolling, optional)

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, mix cake mix, Cool Whip, and egg until well combined (dough will be sticky).
3. If desired, drop dough by spoonfuls into powdered sugar and roll into balls.
4. Place balls on prepared baking sheets, spacing 2 inches apart.
5. Bake for 9-12 minutes or until set and lightly cracked.
6. Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.

3. Cool Whip Cookies

2-3 Points per cookie

Ingredients (makes 24 cookies):

• 1 box cake mix (any flavor, sugar-free for lower points)
• 8 oz fat-free Cool Whip, thawed
• 1 large egg
• 1/3 cup powdered sugar (for rolling)

Instructions:

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a bowl, combine cake mix, Cool Whip, and egg until dough forms.
3. Place powdered sugar in a shallow bowl.
4. Roll dough into 1-inch balls, then coat in powdered sugar.
5. Place on baking sheets and bake for 9-13 minutes until puffed and set.
6. Cool on sheet for 5 minutes, then transfer to rack.

Experiment with different cake mix flavors like lemon or devil's food.

4. Peanut Butter Chocolate Chip Cookies

2-4 Points per cookie

Ingredients (flourless version, makes about 24):

• 1 cup natural peanut butter
• 1/2 cup granulated sugar substitute (like Swerve)
• 1 large egg
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat oven to 350°F. Line baking sheet with parchment.
2. In a bowl, mix peanut butter, sweetener, and egg until smooth.
3. Fold in chocolate chips.
4. Drop by tablespoonfuls onto baking sheet. Flatten with a fork in crisscross pattern.
5. Bake for 10-12 minutes until edges are golden.
6. Cool on sheet for 5 minutes, then transfer to rack.

5. Chocolate Chip Cookies with Salted Peanuts

4 Points per cookie

Ingredients (makes 24 cookies):

• 1/2 cup reduced-fat butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 cup semisweet chocolate chips
• 1/2 cup salted peanuts, chopped

Instructions:

1. Preheat oven to 375°F. Line baking sheets with parchment.
2. Cream butter and sugars until fluffy. Add egg and vanilla; beat well.
3. In separate bowl, mix flour and baking soda. Gradually add to creamed mixture.
4. Stir in chocolate chips and peanuts.
5. Drop by rounded tablespoonfuls onto sheets.
6. Bake 8-10 minutes until golden. Cool on sheets 2 minutes, then to rack.

6. No Bake Chocolate Peanut Butter Cookies

3-5 Points per cookie

Ingredients (makes 24-30 cookies):

• 1/2 cup light butter
• 1/2 cup skim milk
• 2 cups sugar substitute (or reduced sugar)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup reduced-fat peanut butter
• 1 tsp vanilla extract
• 3 cups quick-cooking oats

Instructions:

1. Line baking sheets with parchment or wax paper.
2. In a saucepan, combine butter, milk, sugar substitute, and cocoa. Bring to a boil over medium heat, stirring frequently.
3. Boil for 1 minute, then remove from heat.
4. Stir in peanut butter and vanilla until smooth.
5. Add oats and mix well.
6. Drop by tablespoonfuls onto prepared sheets.
7. Let cool until firm (refrigerate to speed up).

7. White Chocolate Oatmeal Lace Cookies

Approximately 2-3 Points per 2 cookies

Ingredients (makes about 30 cookies):

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp cinnamon
• 1/4 tsp baking powder
• Pinch of salt
• 1 cup quick oats
• 1/3 cup unsalted butter, melted
• 2 tbsp skim milk
• 2 tbsp honey or corn syrup
• 1 tsp vanilla extract
• 4 oz white chocolate, melted (for dipping)

Instructions:

1. Preheat oven to 375°F. Line baking sheets with parchment or silicone mats.
2. In a bowl, whisk flour, sugar, cinnamon, baking powder, and salt.
3. Stir in oats.
4. In another bowl, mix melted butter, milk, honey, and vanilla.
5. Combine wet and dry ingredients until just mixed.
6. Drop level teaspoonfuls 3 inches apart on sheets (they spread a lot).
7. Bake 6-8 minutes until golden.
8. Cool on sheet 2 minutes, then transfer to rack.
9. Dip cooled cookies in melted white chocolate and let set.

8. No Bake Chocolate Cookies

2-4 Points per cookie

Ingredients (makes about 24 cookies):

• 1/2 cup light butter
• 1/2 cup skim milk
• 1 1/2 cups sugar substitute
• 1/3 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 3 cups quick oats
• Optional: 1/2 cup chopped nuts

Instructions:

1. Line sheets with parchment.
2. In saucepan, boil butter, milk, sugar substitute, and cocoa for 1-2 minutes.
3. Remove from heat; stir in vanilla and oats (and nuts if using).
4. Drop by spoonfuls onto sheets.
5. Chill until firm.

9. Butterscotch Pillows

1-2 Points per cookie

Ingredients (makes about 48 small cookies):

• 1/2 cup reduced-fat butter, softened
• 1 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup Rice Krispies cereal
• 1/2 cup powdered sugar (for rolling)

Instructions:

1. Preheat oven to 350°F. Line sheets with parchment.
2. Cream butter and brown sugar. Add egg and vanilla; beat well.
3. Mix in flour and baking soda. Fold in Rice Krispies.
4. Shape into small balls (teaspoon size).
5. Roll balls in powdered sugar.
6. Place on sheets and bake 10-12 minutes until cracked and set.
7. Cool completely.

10. Cake Mix Pumpkin Spice Cookies

2-4 Points per cookie

Ingredients (makes 24 cookies):

• 1 box spice cake mix
• 1 (15 oz) can pumpkin puree
• Optional: 1/2 cup mini chocolate chips or nuts

Instructions:

1. Preheat oven to 350°F. Line sheets with parchment.
2. In a bowl, mix cake mix and pumpkin puree until combined (add optional chips).
3. Drop by tablespoonfuls onto sheets.
4. Bake 10-15 minutes until set and springs back when touched.
5. Cool on sheet 5 minutes, then to rack.

11. Oatmeal Peanut Butter Cookies

3 Points per cookie

Ingredients (makes about 24 cookies):

• 1 cup quick oats
• 1/2 cup powdered peanut butter (like PB2)
• 1/2 cup sugar substitute
• 2 large eggs
• 1 tsp vanilla extract
• Optional: mini chocolate chips

Instructions:

1. Preheat oven to 350°F.
2. Mix all ingredients until combined.
3. Drop by spoonfuls onto lined sheet; flatten slightly.
4. Bake 8-10 minutes until edges are set.
5. Cool completely.

12. Gingerbread Cookies

2-4 Points per cookie

Ingredients (makes about 30 cookies):

• 3 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup reduced-fat butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk flour, spices, baking soda, and salt.
2. Cream butter and sugar. Add egg, molasses, and vanilla.
3. Gradually add dry ingredients to wet.
4. Divide dough, wrap, and chill 1 hour.
5. Preheat oven to 350°F.
6. Roll dough to 1/4-inch thick on floured surface. Cut shapes.
7. Bake on lined sheets 8-10 minutes.
8. Cool and decorate if desired.

Bake these delicious low-point cookies and enjoy treats without derailing your goals!