White Chocolate Chip Cookies recipe – 126 calories
Ingredients: 1/2 cup white chocolate chips
1/3 cup white sugar
1/4 cup brown sugar
1 egg yolk
125 g butter, melted
1 1/2 cups self-raising flour
1 teaspoon vanilla essence Preparation:
1. Preheat the oven to 350º F (180º C). Grease or line a cookie tray.
2. Mix together the butter and sugar.
3. Add the egg yolk and vanilla essence, mixing well. 4. Stir in the white chocolate chips and flour.
5. Place teaspoonfuls onto the cookie tray and bake for about 12 minutes.
Servings: 20
Nutritional information for one serving:
Calories: 126
Calories from fat: 60
Total fat: 6.7g
Cholesterol: 23mg
Total carbs: 15.5g
Fiber: 0.3g
Protein: 1.4g
WW points: 3
Ingredients: 1 1/2 cups miniature semisweet chocolate chips
2 2/3 cups all-purpose flour 2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt 1 1/2 cups cups unsweetened cocoa powder
3 1/2 cups sugar
1 tablespoon cinnamon
1 1/4 cups freshly brewed coffee, cooled to room temperature
2 large egg yolks
2 large eggs
3/4 cup oil
1 1/4 cups buttermilk
1 tablespoon vanilla Preparation:
1. Preheat the oven to 325 degrees F.
2. Line some muffin tins with paper liners. 3. In a large bowl, sift together the cocoa, flour, baking soda, baking powder, salt and cinnamon.
4. In a very large bowl, combine the sugar, buttermilk, coffee, egg yolks, eggs, oil and vanilla; beat well with an electric mixer for about 2-3 minutes (until thoroughly combined).
5. Add in the dry ingredients. Beat on medium speed for about 4 minutes (until blended), occasionally scraping the bowl. 6. Stir in the mini chocolate chips.
7. Spoon the batter evenly between the prepared muffin tins.
8. Bake in the oven for about 20-25 minutes (or until puffed).
9. Transfer the cupcakes to wire racks and cool completely before frosting.
Servings: 40 cupcakes
Nutritional information for one cupcake:
Calories: 183
Calories from fat: 63
Total fat: 7.1g
Cholesterol: 21mg
Total carbs: 30.4g
Fiber: 1.8g
Protein: 2.5g
WW points: 4
Ingredients:
4 semi-sweet chocolate baking squares, melted
1 cup creamy peanut butter
1/2 cup roasted peanuts, finely chopped
1 egg
1/2 cup sugar Preparation:
1. Melt the chocolate by heating it in a microwavable bowl on high for about 2 minutes (or until it’s almost melted), stirring after 1 minute. Stir until the chocolate is completely melted.
2. Preheat the oven to 325 degrees F.
3. Mix the peanut butter, egg and sugar until well blended. Refrigerate for about 30 minutes.
4. Roll the peanut butter mixture into 18 balls.
5. Place the balls about 2″ apart on an ungreased cookie sheet. Flatten each ball, making a criss-cross pattern with a fork.
6. Bake for about 18-20 minutes (or until lightly browned), then cool for 5 minutes. Remove the cookies from the cookie sheet to a wire rack and cool completely.
7. Dip the end of each cookie into melted chocolate, shaking off the excess. Then dip into the chopped peanuts.
8. Place the cookies on parchment or wax paper which has been placed on the cookie sheet.
9. Refrigerate until the chocolate hardens, then serve.
Servings: 18 cookies
Nutritional information for one serving: Calories: 176 Calories from fat: 112
Total fat: 12.5g
Cholesterol: 11mg
Total carbs: 13.7g
Fiber: 1.7g
Protein: 5.7g
WW points: 4
Ingredients:
1 (15 ounce) can pumpkin
1 1/3 cups flour
1 (8 ounce) package cream cheese, softened
1/2 cup chopped pecans
3/4 cup sugar, divided
1/2 cup firmly packed brown sugar
3 eggs
1 cup old fashioned oats or quick-cooking oat, uncooked
3/4 cup cold butter or margarine
1 tablespoon pumpkin pie spice
Preparation:
1. Preheat the oven to 350 degrees F.
2. Line a 13×9-inch baking pan with foil (overlapping the sides of the pan with foil so you can easily remove the bars later). Grease the foil lining.
3. Mix 1/4 cup of the sugar, the brown sugar and flour.
4. Cut in the butter until the mixture resembles coarse crumbs.
5. Stir in the pecans and oats, reserving 1 cup of the oat mixture.
6. Press the remaining mixture onto the bottom of the pan and bake for about 15 minute.
7. Beat the eggs, cream cheese, pumpkin, remaining 1/2 cup sugar and pumpkin pie spice until well blended.
8. Pour over the crust and sprinkle with the reserved crumb mixture.
9. Bake for about 25 minute
10. Lift from the pan using foil handles; allow to cool completely.
Servings: 24
Nutritional information for one serving:
Calories: 193
Calories from fat: 104
Total fat: 11.6g
Cholesterol: 52mg
Total carbs: 20.2g
Dietary fiber: 0.9g
Protein: 3.2g
WW points: 5
Ingredients:
1 1/2 cups quick-cooking oats
1 (12 ounce) jar raspberry jam
5 semi-sweet chocolate baking squares, coarsely chopped
1/2 cup pecans, chopped, toasted
1/2 cup coconut
1 1/2 cups flour
1 teaspoon baking powder
1 cup light brown sugar, firmly packed
1 cup butter, softened
Preparation:
1. Preheat the oven to 350 degrees F.
2. Line a 13×9 inch pan with aluminum foil; spray the foil with non-stick cooking spray.
3. In a large bowl, mix the flour, baking powder and brown sugar.
4. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
5. Add the pecans, coconut and oats, mixing well.
6. Firmly press half of the crumb mixture onto the bottom of the pan.
7. Sprinkle with the chopped chocolate.
8. Spoon the jam over the top, then sprinkle with the remaining crumb mixture.
9. Bake in the preheated oven for about 25-30 minutes (or until lightly browned).
10. Lift from the pan using the foil; let cool completely on wire racks.
11. Cut into bars and serve.
Servings: 32 bars
Nutritional information for one bar:
Calories: 185
Calories from fat: 85
Total fat: 9.5g
Cholesterol: 15mg
Total carbs: 24.8g
Dietary fiber: 1.3g
Protein: 1.8g
WW points: 4
Ingredients: 1 cup semi-sweet
chocolate chips 1/2 cup
Kahlua (or dark rum)
1/2 cup sugar
1 1/2 cups walnuts, finely chopped
3 tablespoons light corn syrup
2 1/2 cups finely crushed vanilla wafer cookies (about 10 ounces) 1/2 cup powdered sugar Preparation: 1. Stir the
chocolate chips over simmering water in a double boiler until melted and smooth; remove from the heat. 2. Whisk in the corn syrup and sugar, then the
Kahlua (or dark rum).
3. In a small bowl, mix together the crushed wafers and chopped walnuts; add in the chocolate mixture and mix well.
4. Shape into small balls. 5. Place the
powdered sugar in a shallow bowl. 6. Roll each ball into the
powdered sugar to coat.
7. Place the balls in an air-tight container and refrigerate overnight.
Servings: 40 balls
Nutritional information for one ball:
Calories: 146
Calories from fat: 61
Total fat: 6.9g
Cholesterol: 0mg
Sodium: 45mg
Total carbs: 19.7g
Dietary fiber: 0.8g
Protein: 1.5g
WW points: 3
Delicious Peanut Butter Cookies recipe – 78 calories
1/3 cup peanut butterDelicious Peanut Butter 1/4 cup white chocolate, melted
2 eggs
3/4 cup flour 1/4 teaspoon
baking soda
3/4 cup brown sugar
1/4 teaspoon vanilla
1 teaspoon cinnamon 1 tablespoon
coconut milk
Ingredients: 1. Mix the peanut butter, cinnamon and
coconut milk together.
2. Stir in the eggs and mix well. 3. Add the melted
white chocolate, brown sugar, vanilla and
baking soda.
4. Mix in the flour.
5. Drop by teaspoons onto a lightly greased baking pan.
6. Bake for about 12-15 minutes (or until done) and enjoy. Preparation:
Servings: 24 cookies
Nutritional information for one cookie:
Calories: 78
Calories from fat: 26
Total fat: 3g
Cholesterol: 17mg
Sodium: 40mg
Total carbs: 11.6g
Dietary fiber: 0.4g
Protein: 2g
WW points: 2
