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These oatmeal chocolate chip cookies are incredibly moist and chewy. Each bite has a hint of cinnamon and chocolate.
Many of the low point recipes in the WW community feature bananas as a main ingredient. I love bananas but they do not love me. In my case they are a major migraine trigger. Others can not tolerate them for a host of reasons including digestive problems.
To that end, I set out to come up with a low point oatmeal cookie that didn’t include bananas in the recipe. I found that using a combination of fat free ricotta and plain non fat yogurt with an egg white produced an oatmeal cookie that was both moist and chewy. In this recipe, I used chocolate chips but I have also made this recipe with fresh blueberries that were equally good.
A couple of these cookies are a great way to end a meal. They also make a great mid morning or afternoon pick-me-up with a hot cup of coffee or tea or a glass of lemonade.
In the featured image, the cookie at the bottom of the plate is broken in half. You can see that there is nothing cake like about the cookie. The inside is as chewy as the outside is. These oatmeal chocolate chips have become one of the hubby’s favorites and are a regular at our house.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Old Fashion oats
- Sweetener or sugar – I used Truvia with Stevia.
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Plain non fat yogurt
- Fat free or low fat ricotta – I used fat free.
- Egg white
- Vanilla extract
- Lily’s semi sweet chocolate chips or your favorite brand
Making the Cookies
- Place the oats, sweetener, baking powder, baking soda, cinnamon and salt into a mixing bowl. Use a fork to mix the dry ingredients together.
- Add the plain non fat yogurt, fat free ricotta, egg white and vanilla to the dry oat mixture. Mix all these wet ingredients into the dry oat mixture until they are well incorporated.
- Measure out the Lily’s chocolate chips and add to the cookie batter. Mix the chocolate chips into the batter until they are uniformly incorporated through the batter.
- Use a medium size cookie scooper and scoop out the batter onto a parchment paper lined cookie sheet.
- Place the cookies in the oven and bake until done.
- Cool and serve. The cookies can be stored at room temperature for several days. If you are going to have them around longer, then place them in the refrigerator. I have never frozen these cookies.
Note: I have made these cookies with fresh blueberries, They were wonderful and I think chopped apples would also work well.
Serving Ideas
- Oatmeal chocolate chip cookies are a great way to finish off lunch or dinner.
- They are great as a mid morning or afternoon snack with a cup of coffee or tea or a glass of lemonade or ice tea.
- You can crumble one into yogurt to add some texture.
- A oatmeal chocolate chip cookie pairs well with a bowl of frozen yogurt or ice cream.
WW 0 pt per cookie, 1 pt per 2 or 3 cookies, makes 15 cookies
Equipment
- mixing bowl
- measuring spoons and cups
- fork or wooden spoon
- medium cookie scooper
- cook sheet
- parchment paper
Ingredients
- 1½ c Old Fashion oats
- ⅓ c sugar or equivalent amount of sweetener of your choice
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 pinch salt
- 1 egg white (see note on bottom of recipe card)
- 1 tsp vanilla extract
- ¼ c fat free ricotta, low fat works too
- ¼ c plain non fat yogurt
- 45 g Lily's semi sweet chocolate chips or your favorite brand
Instructions
- Preheat the oven to 350℉
- Line a cookie sheet with parchment paper.
- Add the oats, cinnamon, sweetener, baking powder, baking soda and salt to a mixing bowl. Use a fork or wooden spoon to mix these dry ingredients together.
- Add the egg white, fat free ricotta, plain non fat yogurt and vanilla extract to the dry oat mixture. Mix all the ingredients together until you have a uniform cookie batter.
- Measure out the chocolate chips and add them to the cookie batter. Stir them in until they are evenly distributed throughout the batter.
- Use a medium size cookie scooper and scoop the batter out onto the parchment lined cookie sheet.
- Place the cookies in the oven and bake for 12 min. Check the cookies. You are looking for them to be golden brown. Bake them for an additional 2 min if needed. In my oven, I bake these cookies for a total of 14 min.
- I cool the cookies right on the cookie sheet but you can transfer them to a cooling rack if you wish.
- These cookies are great warm or at room temperature. I store them in a plastic container at room temperature as they seldom last more than two days at my house. For a longer storage period, I would refrigerate them. I have never frozen these cookies for fear that the oats would get soggy.
