Double Choc Chip Cookies

  • 10MINS
  • 12MINS
  • 40KCAL

Slimming friendly Double Choc Chip Cookies? It’s true! You can enjoy these even when calorie counting or following plans like Weight Watchers.

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  • Everyday Light pinchofnom.com

NutritionPer Serving

  • Calories40
  • Carbs2g
  • Protein1g
  • Fat1g
  • Saturates1g
  • Sugars1g

Double Chocolate Chip Cookies - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Slimming friendly Double Choc Chip Cookies? It’s true! You can enjoy these even when calorie counting or following plans like Weight Watchers. And these are proper cookies – no using oats or wheat biscuits, proper gooey cookies!

These Double Choc Chip Cookies are freezer friendly, so they are great for batch cooking to see you through the week, and they keep in the fridge for 3-4 days. So next time you’re planning to take a moment to sit back and enjoy a calm moment with a cup of tea or coffee, why not grab one of these too, to complete that cozy feeling?

What diets is this Double Choc Chip Cookie recipe suitable for?

This Double Choc Chip Cookies recipe is suitable for vegetarian and gluten free diets.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly are these Double Choc Chip Cookies?

  • You need to count 2 Points per portion of this Double Choc Chip Cookie recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Double Choc Chip Cookie recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Double Choc Chip Cookie recipe if you’re on WW Purple.

Do you need any special ingredients to make these Double Choc Chip Cookies?

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It’s important to note that not all coconut flours are the same. Different brands can vary in density and they can have slightly different absorption abilities. They can even have different calorie values.

We use a granulated sweetener with the exact same sweetness and weight to sugar – this makes it really easy to substitute in recipes like these Double Choc Chip Cookies.

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

This post contains affiliate links: what this means

Coconut flour is great to use as a substitute for normal flour. Since coconut flour is rich in fibre, it absorbs more liquid than most other flours. This means you can reduce the amount of coconut flour (and also the calorie value) when you swap with regular wheat flour. You can buy some here on Amazon.

There are lots of high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

How many calories are in these Double Choc Chip Cookies?

There are 40 calories per portion in these Double Choc Chip Cookies, which means they falls into our Everyday Light category.

These Double Choc Chip Cookies are perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat oven to 180ºC. Line a baking sheet with non stick baking paper.

Step 2

Cream together the reduced fat spread and sweetener. You can use an electric mixer for this.

Step 2 pinchofnom.com

Step 3

Slowly add one egg at a time to the mixture.

Step 3 pinchofnom.com

Step 4

Add vanilla, coconut flour cocoa powder and mix well. The mix will thicken a lot when everything is mixed in well.

Step 4 pinchofnom.com

Step 5

Add baking soda and salt and mix until all ingredients are incorporated.

Step 5 pinchofnom.com

Step 6

Stir in chocolate chips.

Step 6 pinchofnom.com

Step 7

Leave the mixture for a minute so the flour absorbs the moisture and becomes a dropping consistency.

Step 8

Drop the cookies by spoonfuls onto the parchment with at least 2 inches apart. There will be enough for 18 cookies.

Step 8 pinchofnom.com

Step 9

Bake for 12 minutes.

Step 10

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.

Double Chocolate Chip Cookies - Pinch of Nom Slimming Recipes

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How do you know when these Double Choc Chip Cookies are cooked?

Bake the cookies for 12 minutes until crisp at the edges and softer in the middle.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Double Choc Chip Cookies in the fridge?

Store cookies in the fridge, in a container with a lid. You can keep them in the fridge for approximately 3 days or so.

Can I freeze these Double Choc Chip Cookies?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.
  • Place a sheet of parchment between each cookie so they are easy to separate

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

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Double Choc Chip Cookies

Slimming friendly Double Choc Chip Cookies? It’s true! You can enjoy these even when calorie counting or following plans like Weight Watchers.
  • Prep Time
    10 MINS
  • Cook Time
    12 MINS
  • KCals 40
  • Carbs 2G
  • WW Points:
  • 2 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 70 g reduced fat spread
  • 135 g granulated sweetener
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 30 g coconut flour
  • tsp salt
  • 45 g chocolate chips
  • ¼ tsp bicarbonate of soda
  • 25 g cocoa powder

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pre-heat oven to 180ºC. Line a baking sheet with non stick baking paper.
  2. Cream together the reduced fat spread and sweetener. You can use an electric mixer for this
  3. Slowly add one egg at a time to the mixture
  4. Add vanilla, coconut flour, cocoa powder and mix well. The mix will thicken a lot when everything is mixed in well
  5. Add the bicarbonate of soda and salt and mix until all ingredients are incorporated
  6. Stir in chocolate chips
  7. Leave the mixture for a minute so the flour absorbs the moisture and becomes a dropping consistency
  8. Drop the cookies by spoonfuls onto the parchment with at least 2 inches apart. There will be enough for 18 cookies
  9. Bake for 12 minutes
  10. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.

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49 comments

See what others have to say

SharonSunday 12th April 2020

Hi, I made these today and although they didn’t come out like biscuits they were delicious. They weren’t at all crunchy, more like a cake consistency. I still enjoyed them but would like to know what I did wrong and how I make them more biscuity?

Reply

    LisaTuesday 19th May 2020

    Hi Sharon. Thanks for your comment. Coconut flour makes a softer biscuit than normal flour, so I don’t think anything went wrong. Our Chocolate and Orange Biscuits use normal wheat flour so you might like them if you prefer a crunchier biscuit. You can find them here https://pinchofnom.com/recipes/chocolate-and-orange-biscuits/ Hope this helps!

    Reply

KarenWednesday 11th September 2019

What sweetener is used in recipe

Reply

    Emma TFriday 13th September 2019

    Hi Karen,

    We prefer to use a granulated sweetener which has a like-for-like weight with sugar – sukrin, canderel sugarly or natvia are good options!

    Hope that helps!

    Reply

Janine DaviesMonday 2nd September 2019

My mixture was very thick and dry and didn’t space out any ideas?
I used 2 eggs but seems not enough liquid?

Reply

    Emma TThursday 19th September 2019

    Hi Janine,

    It sounds like your coconut flour was particularly absorbent! You could try adding an extra egg ????

    Reply

Helen Parker-DrabbleWednesday 17th October 2018

Help! I’ve only got Splenda which is a 1:1 sugar replacement, but 135g is more than a box and way over the 9 tablespoons the recipe suggests. Any thoughts what I should do, the children are sooo disappointed

Reply

MarietteWednesday 18th April 2018

How long do these keep for I made them today (Wednesday) an hoping they would last till next week. I have freezed them and was wondering how long they would keep/last for?

Reply

TalithaWednesday 14th March 2018

These are amazing! Made some for taster yesterday an had to make another batch today, me and my daughter love them!

Reply

SamanthaWednesday 1st November 2017

Hi,
I made these today but they all melted together into one huge blob!The mixture seemed to be quite runny even when I had left it for a while to absorb,any idea what I may have done wrong?
Thank you
Samantha

Reply

SharonFriday 13th October 2017

If i can not get coconut flour what else. can be used

Reply

leahTuesday 19th September 2017

hi what can i use instead of sukrin gold to make it dairy free as it has milk?

Reply

Emma TSunday 10th September 2017

Hi Philip,

These cookies have more of a soft texture, but are VERY chocolatey and delish ????

Reply

SarahSunday 10th September 2017

Could you use choc shot instead of cocoa powder …? I don’t have cocoa but do have choc shot in

Reply

    Emma TSunday 10th September 2017

    Hi Sarah,

    You would need to use cocoa powder as it is will affect the consistency of the mixture and the way it cooks without it.

    Reply

roni FirthMonday 4th September 2017

Hi, im going to make these on Thursday! I cant get hold of sukrin, how many grams of sweetner would i use?

Thanks x

Reply

    Emma TSunday 10th September 2017

    Hi Roni,

    It really depends on the sweetener you use – each brand’s website should have a conversion chart. Sukrin weighs the same as sugar and I would recommend using a properly granulated sweetener rather than a powdered type.

    Hope that helps!

    Reply

HannahWednesday 30th August 2017

Made these the other day, turned out fantastic, very tastey, just wondering if you had a recommendation for keeping them from going soft?
I stored them in an airtight container with a layer of non stick baking paper inbetween each layer of cookies but after the first day they’ve softened right up in to nearly a cakey texture.

Reply

    Emma TMonday 11th September 2017

    Hi Hannah,

    You could pop them back in the oven for a few minutes to refresh ????

    Reply

KarenSaturday 19th August 2017

Can you freeze?
Thanks

Reply

    Emma TMonday 11th September 2017

    Hi Karen,

    Yes you can! Make sure to pop a little bit of parchment paper between them so they are easier to separate.

    Reply

AdeleFriday 18th August 2017

Hello!
Would it be possible to make this recipe without the cocoa powder?
Thanks Adele

Reply

Kirsty ScholeyWednesday 16th August 2017

Have tried making these twice now and they have come out flat both times but I’m following the recipe to the letter, what am I doing wrong ?

Reply

    Emma TMonday 11th September 2017

    Hi Kirsty,

    Make sure you leave the mixture for a couple of minutes so the coconut flour absorbs the moisture – this should help to stop them becoming too flat.

    Hope that helps!

    Reply

JaneWednesday 2nd August 2017

Made these today and they were lovely. I want to adapt it so its not double chocolate – just normal cookies with choc chips in them. Do I just leave out the cocoa? What should I replace it with please?

Reply

    Emma TMonday 11th September 2017

    Hi Jane,

    The cocoa adds some extra bulk to the mixture, you would need to replace it with some extra sukrin coconut flour to compensate – it would be trial and error as we’ve not tried the recipe without cocoa ????

    Reply

Jodie BaxterTuesday 6th June 2017

Little confused because your picture shows bicarbonate of soda, but the recipe and instructions state baking soda. Which one should I use? X

Reply

    KateSunday 11th June 2017

    Hi Jodie
    Baking soda and bicarbonate of soda are just different names for the same thing.

    Reply

NavazThursday 30th March 2017

Sooooo good, I ate them straight from the oven and burned my fingers but worth it! Great recipe, it worked perfectly for me. Although I should have listened to you about spacing them out properly as they had all melded into one giant biscuit. Which was fine with me.

Reply

NaomiSunday 26th March 2017

Hi
If I am using ordinary flour will the mixture be a lot dryer, as there is more flour than when using coconut flour? If so how would you suggest we get the dropping consistency?

Reply

    KateFriday 31st March 2017

    Hi Naomi
    No, it won’t be drier if you are using normal flour. Coconut flour is extremely absorbent, so you only have to use a small amount compared to normal flour. You would generally use 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour

    Reply

MollyTuesday 14th March 2017

I made this they were lovely but very sweet is 137gr correct for surkin. Thank you

Reply

    KateWednesday 15th March 2017

    Hi Molly
    You use Sukrin in the same ratio as normal brown or white sugar as it’s the same weight, consistency and sweetness as normal sugar, so the when the original recipe was converted to SW this was taken into account. However if you think it’s too sweet then you can reduce the amount you put in

    Reply

AlisonSunday 12th March 2017

Have just made these – delicious! I added a splash of water to mixture as mine was too thick – my eggs may not have been large enough – and used dark chocolate chips. Well worth making! Thank you.

Reply

Karen ThompsonFriday 10th March 2017

Can you suggest an alternative to coconut flour, I don’t like coconut and I’m guessing the cookies will have a coconut flavour? Kind regards Karen

Reply

Claire GSaturday 7th January 2017

So delicious I’m glad I only made a small portion as I could easily eat the whole lot!!

Reply

Marie WilliamsSaturday 17th December 2016

What is the ratio of coconut flour used to normal flour want to make mince pies but not sure how much coconut flour I should use

Reply

LucyTuesday 6th December 2016

Just made the cookies and they have gone a bit flat! ???? do u think I used too much egg? Look super yummy though love yr page its really helped me stay on track! ???? xx

Reply

Jemma JenkinsSaturday 22nd October 2016

Hi do you have a recipe without coconut flour and sukrin? I’ve got normal flour and sucralose sweetener here and would like to make them using this?

Reply

Susan AndrewThursday 29th September 2016

Hi, I’m trying to find one of your chocolate cake recipes that used beetroot.
Not sure if it was a roulade.
Be grateful for your help.
Thank-you.

Reply

sandra mcnallyThursday 22nd September 2016

Omg just eating one straight out of the oven and it’s like a delicious warm brownie. Gorgeous. Used sucralose sweetener as don’t have sukrin. Reduced the amount but still a little too sweet.

Reply

    KateSunday 25th September 2016

    Hi Sandra,
    Glad you enjoyed them! One of the good things about Sukrin is you can use it exactly as you would sugar, so the ratio is 1:1. This isn’t the case with most other sweeteners so it will be a matter of trial and error before you get the quantity spot on.

    Reply

Theresa GobleSunday 21st August 2016

Just made these but couldn’t get the Sukrin sugar replacement so used Stevia instead. They taste yummy, so nice to have a gluten free SW friendly cookie recipe. Thank you. Will definitely use again and try and order Sukrin on line.

Reply

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