Chocolate Chip Cookie Bowls

By blum099

Weight Watchers Points Plus: 3 points per cookie doug
calories: 123
fat: 3.2
saturated fat: .7
Cholesterol: 0
sodium:
Carbohydrates: 21.7
Fiber: 2.1
sugar: 14.3
protein: 2.3

Ingredients

• 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
• 1 cup quick oats (85g)
• 1/4 cup unsweetened applesauce (60g)
• 3 tbsp oil (canola, veg, or coconut) (30g)
• 2 tsp pure vanilla extract (8g)
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups brown sugar (For a sugar-free version, use this recipe.) (315g)
• 1 cup chocolate chips (160g)
• macaroni, beans, or rice to fill bowls (this won’t be eaten

Details

Adapted from chocolatecoveredkatie.com

Preparation

Step 1

Preheat oven to 350 F and grease muffin tins. Blend all ingredients (except the chips) very well in a high-quality food processor (not a blender). Mix in chips, scoop into the individual muffin tins, and use a spoon or knife to make a well in the middle and spread up the sides like a bowl. (See above photos.) Pour uncooked noodles or beans or rice into each well, then bake 18-19 minutes. Set aside and do not attempt to go around the sides with a knife and then remove from the tins for at least 10 minutes, as the cookie bowls continue to cook and firm up as they cool.

(Some readers have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart. Alternatively, you can probably use any cookie-dough recipe with this “macaroni” idea. Just adjust baking time accordingly.)

View Nutrition Facts