This popular low-point version uses bananas, oats, powdered peanut butter, and a small amount of chocolate chips to create soft, chewy cookies that come out to about 1 WW Point per cookie when the batch yields 20 cookies.
Yield
20 cookies
Prep Time
10 minutes
Bake Time
13–15 minutes
Ingredients
- 2 ripe medium bananas
- 1½ cups old-fashioned rolled oats
- 5 tablespoons powdered peanut butter (such as PB2)
- ¼ cup semisweet chocolate chips
- ½ cup water
- Cooking spray
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper (optional)
Instructions
1. Preheat the Oven
- Heat oven to 350°F (175°C).
- Lightly coat a baking sheet with cooking spray or line with parchment paper.
2. Prepare the Dough
- Place the bananas in a large bowl.
- Mash thoroughly until mostly smooth.
- Stir in the water and powdered peanut butter.
- Add the oats and mix until combined.
- Fold in the chocolate chips.
3. Shape the Cookies
- Scoop about 1 tablespoon of dough for each cookie.
- Roll into balls or drop onto the prepared baking sheet.
- Slightly flatten each cookie with the back of a spoon.
4. Bake
- Bake for 13–15 minutes, until lightly golden and set.
- Allow cookies to cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Nutrition (Approximate Per Cookie)
- Calories: 55–65
- Protein: 2–3 g
- Carbohydrates: 9–10 g
- Fiber: 1–2 g
- Fat: 1–2 g
Tips
- Use very ripe bananas for natural sweetness.
- For extra chocolate flavor without many additional points, add 1 tablespoon unsweetened cocoa powder.
- Mini chocolate chips distribute more evenly, giving chocolate in every bite.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
