Low-Point WW Snickerdoodles
Makes: 18–20 cookies
Serving size: 1 cookie
🧾 Ingredients
- 1 cup plain non-fat Greek yogurt
- 1/3 cup granulated zero-calorie sweetener (like Monkfruit or Splenda)
- 1 tsp vanilla extract
- 1 ¼ cups self-rising flour
(or 1¼ cups all-purpose flour + 1½ tsp baking powder + ¼ tsp salt) - 2 tbsp zero-calorie sweetener (for coating)
- 1–1½ tsp ground cinnamon
- Optional: a pinch of nutmeg for extra flavor
🥣 Directions
- Preheat oven to 350°F / 175°C and line a baking sheet with parchment.
- In a bowl, mix the Greek yogurt, sweetener, and vanilla until smooth.
- Add the flour and gently fold until a soft dough forms.
(If sticky, dust hands lightly with flour — don’t over-mix.) - In a small bowl, mix the cinnamon + coating sweetener.
- Roll dough into small balls (about 1 tbsp each) and lightly coat in the cinnamon mixture.
- Place on the baking sheet and gently flatten with your fingers or the back of a spoon.
- Bake 10–12 minutes until set but still soft in the center.
- Cool on a rack — they will firm up as they cool.
💡 Tips for Keeping Points Low
- Use non-fat Greek yogurt (not regular yogurt).
- Choose a zero-calorie sweetener instead of sugar.
- Make smaller cookies for 1-point servings.
- Don’t add butter or oil — the yogurt keeps them moist.
🥰 Texture & Flavor
Soft, cake-like, slightly chewy with a warm cinnamon-sugar coating — perfect with coffee or tea!
