Weight Watchers Vegan Chocolate Cookies Food

WEIGHT WATCHERS VEGAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
• In a large bowl, sift together flour, cocoa, baking soda and salt. In another large bowl, using an electric mixer, beat sugar with oil and vanilla until well-blended. Add half of flour mixture and half of water to sugar mixture; beat until smooth. Add coconut, remaining water and remaining flour mixture; beat until well-combined (dough might be a little stiff and sticky).
• Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets, leaving about 1 1/2- to 2-inches between each cookie. When all 50 cookies are made, flatten each ball into a 2-inch disk with the back of a wet spoon or fork.
• Bake until done, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Yields 1 cookie per serving.

WW MINI CHOCOLATE CHIP COOKIES WW

Steps:

• Preheat oven to 375*.
• In medium bowl, cream butter, oil and brown sugar together.
• Add vanilla, salt and egg white.
• Mix thoroughly.
• Mix flour and baking soda and add to creamed mixture.
• Mix well.
• Add chocolate chips and stir to distribute evenly.
• Drop by rounded half teaspoons of dough on a nonstick baking sheet.
• Bake cookies for 4-6 minutes.
• Cool on a wire rack.
• Yields 2 cookies per serving.

WW CHOCOLATE FUDGE COOKIE BITES

Steps:

• Preheat oven to 375*.
• Coat two nonstick cookie sheets with cooking spray.
• Place cocoa, margarine and sugar in a medium bowl.
• Beat with an electric mixer.
• Add applesauce and vanilla.
• Beat to blend.
• In another small bowl, stir together flour, baking powder and salt.
• Stir flour mixture into cocoa batter and mix well.
• Shape dough into 48 marble size balls.
• Place 1 inch apart on cookie sheets.
• Bake until set, about 8 minutes.
• Remove from oven and allow cookies to stand for one minute.
• Remove to wire rack and cool.
• Sprinkle with powdered sugar.
• Store extra cookies (if there are any!) in freezer safe containers to maintain freshness.

WEIGHT WATCHERS CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Spray 2 large baking sheets with nonstick spray.
• Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
• Beat the brown sugar, butter and vanilla in a large bowl until blended.
• Beat in the sour cream and egg.
• Add the flour mixture and beat until blended, about 1 minute.
• Stir in the oats and chocolate chips.
• Spoon the dough onto the baking sheets about 1 inch apart making a total of 36 cookies.
• Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2 inch round cookie.
• Bake until light browned, about 12 minutes.
• Transfer to racks to cool.

WEIGHT WATCHERS CHOCOLATE COOKIES

Steps:

• Melt candy bars in the microwave, about 1 1/2 minutes .
• Add cereal and raisins.
• Line a 9 x 13 inch pan with foil.
• Drop 16 cookies onto foil.
• Put into freezer until hard.

CHOCOLATE CHIP CAKIES

Steps:

• Preheat oven to 375.
• Mix together the first 4 ingredients.
• Set aside.
• Mix together the next 3 ingredients.
• Blend together first& second and add yogurt, vanilla and chocolate chips.
• Dough will be on the wet side.
• Drop by teaspoonfuls onto cookie sheet lined with parchment paper.
• Bake 8-10 minutes.