These Weight Watchers oatmeal cookies deliver all the chewy, cinnamon-spiced comfort of a classic oatmeal cookie at a fraction of the points. By swapping butter for unsweetened applesauce and using a sugar substitute, you get a soft, satisfying cookie that fits your daily SmartPoints budget. They’re perfect for meal prep, lunchboxes, or a late-night sweet craving.
Ingredients
- 1 ½ cups (120 g) old-fashioned rolled oats
- ¾ cup (90 g) white whole wheat flour (or all-purpose flour)
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (120 ml) unsweetened applesauce
- ¼ cup (60 ml) melted coconut oil or canola oil
- 1 large egg
- 1 tsp vanilla extract
- â…“ cup (65 g) granulated monk fruit sweetener (or erythritol)
- ¼ cup (40 g) raisins or sugar-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, cinnamon, baking soda, and salt.
- In a large bowl, beat the applesauce, oil, egg, vanilla, and sweetener until smooth and well combined.
- Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. If using raisins or chocolate chips, fold them in now.
- Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Flatten each slightly with the back of a spoon.
- Bake for 10–12 minutes, until the edges are golden and the centers look set. The cookies will still be soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
Tips
- Sweetener swap: If you prefer a natural sweetener, use ¼ cup (60 ml) honey or maple syrup, but note this adds about 1 SmartPoint per cookie. Reduce the applesauce to ⅓ cup (80 ml) to keep the dough from being too wet.
- Flour options: White whole wheat flour gives a heartier texture; all-purpose flour makes a lighter cookie. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- Don’t overbake: These cookies continue to set as they cool. Pull them out when the edges are just golden and the centers are still soft – they’ll firm up perfectly.
- Chill the dough (optional): If your kitchen is warm, chill the dough for 20 minutes before scooping. This prevents spreading and gives a thicker cookie.
Serving Suggestions
Enjoy these cookies with a glass of cold milk or a cup of hot coffee or tea. They also make a great base for a light dessert: crumble one over a scoop of vanilla Greek yogurt and a handful of berries for a quick parfait. For a lunchbox treat, pair with a small apple and a cheese stick for a balanced snack.
Variations
- Spiced Oatmeal: Add ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves along with the cinnamon.
- Peanut Butter Chip: Use sugar-free peanut butter chips instead of raisins. Add 1 tablespoon of powdered peanut butter to the dry mix for extra flavor.
- Cranberry Orange: Replace raisins with dried cranberries and add 1 teaspoon of orange zest to the wet ingredients.
- Banana Walnut: Reduce applesauce to ¼ cup (60 ml) and add ½ mashed ripe banana. Fold in 2 tablespoons of chopped walnuts.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag; they’ll keep for up to 3 months. To reheat, pop a cookie in the microwave for 10–15 seconds to soften it, or warm in a toaster oven at 300°F (150°C) for 3–4 minutes for a crispier edge.
Frequently Asked Questions
How many SmartPoints are in each cookie? Each cookie is 3 SmartPoints on the current Weight Watchers plan (using the recipe as written with monk fruit sweetener and no add-ins). If you add raisins or chocolate chips, it will be 4 points per cookie.
Can I use quick oats instead of old-fashioned? Yes, but the texture will be softer and less chewy. If using quick oats, reduce the baking time by 1–2 minutes and check for doneness earlier.
Why are my cookies flat and spreading? This usually happens if the dough is too warm or the oil is too much. Make sure your applesauce isn’t watery, and chill the dough for 15–20 minutes before baking. Also, check that your baking soda is fresh.
Can I leave out the egg? Yes, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The cookies will be slightly less tender but still hold together.
Are these cookies suitable for diabetics? They are lower in sugar than traditional cookies, but they still contain carbohydrates from oats and flour. If you’re counting carbs, factor them into your meal plan. The monk fruit sweetener doesn’t spike blood sugar.
Can I make the dough ahead of time? Absolutely. You can refrigerate the dough for up to 48 hours in an airtight container. When ready to bake, let it sit at room temperature for 10 minutes before scooping, and add 1–2 minutes to the baking time.
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