Servings: 36

Weight Watcher Smart Points: 2

Preparation Time: 10 Minutes

Cooking Time: 6 Minutes

Ready In: 135 Minutes


  • 1 teaspoon baking soda
  • ¾ cup (1¾ dl) coconut sugar / unrefined sugar / granulated sugar
  • 1 egg
  • ¼ cup(22 grams) oat flour2
  • 1 cup (180 grams) semi-sweet chocolate chips (for dairy-free, use Enjoy Life chocolate chips)
  • ¾ cup (90 grams) whole wheat or whole spelt flour
  • 2 teaspoons vanilla
  • 1¾ cup (146 grams) quick oats1


  1. In a large bowl, combine all the wet ingredients (coconut oil through zucchini) together and set this aside.In a medium bowl, mix together the flour through oat flour.Add the dry mix to the wet and stir, just until combined.Stir in the chocolate chips.Cover and refrigerate the dough for at least 2 hours
  2. It should be scoopable and no longer runny.Preheat the oven to 350 degrees F (176 degrees C)
  3. Line a baking sheet with a Silpat or piece of parchment paper.Form the dough into 1½" balls and place 2 inches apart on the baking sheet.Bake for 6 minutes
  4. They will still be very soft when you remove them from the often but they will continue to cook.Immediately remove the cookies from the cookie sheet and let cool on a wire rack.Store covered in the refrigerator for up to 1 week.

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