Weight Watchers No-Bake Oatmeal Cookies
Servings: 12–14 cookies
Points: ~1–2 points per cookie
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Ingredients (Lowest-Point Version)
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Dry Ingredients
- 1 ½ cups quick oats (you can use old-fashioned for chewy texture)
- 2 tbsp unsweetened cocoa powder (0–1 pts)
- Pinch of salt
- ½ tsp vanilla extract (0 pts)
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Wet + Sweetener
- ⅓ cup unsweetened almond milk (0 pts)
- ¼ cup granulated zero-calorie sweetener
(like Monk Fruit, Allulose, or Stevia — 0 pts) - 2 tbsp PB2 powdered peanut butter, mixed with a little water
to make a thick paste (1–2 pts) - 2 tbsp nonfat plain Greek yogurt (0 pts — creamy binder)
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Optional low-point add-ins
(all optional)
- 1–2 tsp mini sugar-free chocolate chips (adds 1 point total)
- Dash of cinnamon
- Extra PB2 drizzle
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Instructions
- Mix dry ingredients:
In a bowl, combine oats, cocoa powder, and salt. - Prepare peanut butter mixture:
Mix PB2 with just enough water to create a thick peanut-butter texture. - Warm the wet ingredients:
In a small saucepan, heat almond milk + sweetener on low until dissolved.
Remove from heat. Stir in vanilla, Greek yogurt, and PB2 mixture. - Combine:
Pour the warm mixture over the oats. Mix until fully coated and sticky. - Form cookies:
Scoop spoonfuls onto parchment paper and flatten gently. - Chill:
Refrigerate for 30–45 minutes until firm.
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Tips for Keeping Points LOW
- Use zero-calorie sweetener (stevia/monk fruit).
- Use PB2 instead of real peanut butter.
- Skip chocolate chips or use sugar-free minis.
- Keep cookies small for 1–point servings.
