Recipe by KaraRN
Found this on the weight watchers site. It says it is 1 pt per cookie.
Top Review by ladypit
I had some apple butter to use up and this sounded great; especially since it used all ingredients I already had! I did use white wheat flour instead of cake flour which probably made these a little thicker than originally intended, but we enjoyed them. I had a hard time determining when they were done and while one batch was good, one was terribly underdone. (Not to fear, we still ate them!) I only got 39 cookies from the dough, though, and I feel pretty confident that I made tablespoon sized cookies. So be aware to make them smaller if you are trying for 1 point cookies. The kids liked them, which was great. I froze some for lunches and I hope that works out. Easy to make and tasty little fudgy morsels. Thanks!
- 1 1⁄3 cups sugar
- 1⁄2 cup apple butter
- 1⁄2 cup nonfat sour cream
- 1⁄4 cup vegetable oil
- 1 1⁄2 cups cake flour, sifted
- 1 cup unsweetened cocoa
- 1⁄4 teaspoon table salt
- 1⁄4 cup regular egg substitute
- 1⁄4 teaspoon baking soda
Directions See How It's Made
- Preheat oven to 350ºF. Spray 3 large cookie sheets with cooking spray.
- Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl, whisk together flour, cocoa, salt and baking soda.
- Stir flour mixture into sugar mixture; mix just until blended.
- Drop 42 tablespoonfuls of cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake until firm, about 10 to 12 minutes. Transfer cookies to a flat surface and cool completely. Yields one cookie per serving.