Low-Point Almond Oat Cookies with Sugar-Free Chocolate

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📝 Ingredients

For the Cookie Base:

• ½ cup almond flour (6 points)
• ¼ cup rolled oats, blended into flour (2 points)
• 2 tbsp unsweetened applesauce (0 points)
• 1 tbsp light butter or avocado oil (2–3 points)
• 2 tbsp sugar substitute (monk fruit, stevia, etc.) (0 points)
• ½ tsp vanilla extract (0 points)
• Pinch of salt

For the Chocolate Coating:

• ¼ cup Lily’s sugar-free chocolate chips (3 points)
• ½ tsp coconut oil (optional, 1 point)

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Blend the rolled oats into a fine flour if needed.
3. In a bowl, combine almond flour, oat flour, sugar substitute, and salt.
4. Add applesauce, butter or oil, and vanilla extract. Stir until a dough forms.
5. Roll the dough into 12 small balls, flatten slightly, and place them on the baking sheet.
6. Bake for 10–12 minutes, or until edges turn golden brown. Let cookies cool completely.
7. Melt the chocolate chips and coconut oil together in the microwave in 20–30 second intervals, stirring between.
8. Dip cookies halfway into the melted chocolate or drizzle chocolate over them.
9. Chill cookies in the refrigerator for 10–15 minutes until the chocolate sets.

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💡 Tips

• Add a pinch of espresso powder to the dough for a mocha flavor twist!
• For a lighter version, skip the oil and use non-fat Greek yogurt instead.
• Use sugar-free dark chocolate drizzle instead of a full coating to reduce points.
  Estimated WW Points: About 1–1.5 points per cookie (makes 12)