WW Friendly Chocolate Chip Cookies Based on Magnolia Table

Chocolate Chip Cookie Recipe

I am a huge fan of Joanna Gaines, and when I bought her cookbook, I was determined to make those recipes fit into my Weight Watchers diet.

Of course my first focus was on the chocolate chip cookie recipe! I LOVE chocolate chip cookies, and I had not found a WW version that really satisfied that craving. With swapping out a few ingredients for calorie-friendly substitutes, reducing the serving amount from FORTY to twenty (which is still a lot!), and modifying a few things, I was able to make these yummy 1 freestyle point cookies!

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Just want the recipe? I gotcha.



Gather your ingredients! I’ve tried the recipe with both 1 egg and 2, and it comes out great both ways. So if you only have on egg, don’t let that deter you from making these!

Here are the chocolate chips <and they’re vegan!>


First, preheat your oven to 350º. Then mix the flour, baking soda and sea salt in a medium bowl and whisk together. Set aside.


Next, add “butter” and brown sugar to a stand mixer (or a bowl and use a hand mixer). Mix together for 2-3min.


Once it’s mixed together, add egg(s) and mix until blended, then add Vanilla Extract and mix until blended.


Next, add the dry mixture in and blend.

Once you get a cookie dough consistency, add in your chocolate chips and turn the mixer on for a second to evenly distribute the chocolate chips throughout the dough.


Scoop cookie dough onto a parchment-lined cookie sheet. Try to get them as evenly as possibly and you should get 20! I struggle with the even serving sizes, but I’m typically eating all 20 so I know the Weight Watchers Points anyways 🙂


Place in oven and bake for 10-12 min!


Let them cool for 1 min on the pan, then transfer to a cooling rack until cool. Place in an air-tight container or 3-4 days.

Voila! Thanks, Joanna Gaines!

*If you’re not on a diet, you should just go ahead and use real butter and real brown sugar, because why not?!

Serves 20 cookies. Serving size: 1 cookie.
Prep time: 15 min
Cook time: 10-12 min
Cool time: 30 min


1 1/4 cup(s) all-purpose flour (16sp)
1/2 tsp baking soda (0sp)
1/4 tsp sea salt (0sp)
4 Tbsp I Can’t Believe It’s Not Butter! Light Vegetable Spread (6sp)
2 eggs (0sp)
3/4 tsp vanilla extract (0sp)
150 Lily’s Dark Chocolate Premium Baking Chips (6sp)
128gm (1/2 cup) Sukrin Gold Brown Sugar (0sp)



  1. Preheat the oven to 350º.
  2. Whisk flour, baking soda and sea salt in a medium bowl. Set aside.
  3. Add I Can’t Believe It’s Not Butter Light and Brown Sugar into a stand mixer, or a bowl and use a hand mixer. Mix for 2-3mins.
  4. Add in eggs and mix until blended. Then add Vanilla Extract and mix until blended.
  5. Add dry ingredients and mix for about 1 minute. Turn mixer on high at the end for a few seconds.
  6. Add Chocolate Chips and turn the mixer on for a second, just to evenly distribute chips throughout the dough.
  7. Scoop dough onto a parchment lined cookie sheet.
  8. Place in oven for 10-12min, or until golden.
  9. When you take the cookies out of the oven, let them cool on the cookie sheet for 1 min before transferring to a cooling rack.
  10. Store in an air tight container for up to 3-4 days.

Nutritional Info

Total Number of Servings: 20 cookies
1 cookie per serving. 1 Freestyle Point; 7 Smart Points; 2 Points Plus (all calculated with an online calculator – let me know if you find any discrepancies!)

If you are fine with reducing this down to 60 chocolate chips for the entire recipe, you can have 2 cookies for only 2sp. I like chocolate chips so this recipe is 2 cookies for 3sp!

Calories: 44, Fat: >2g, Carbs: 13g, Protein: >1g (calculated with My Fitness Pal)


About the Recipe

This is an adaptation of Joanna Gaines Chocolate Chip Cookies from her book, Magnolia Table by Joanna Gaines. Original recipe is copyright © 2018 Joanna Gaines.


Want to check out other Weight Watchers Friendly Recipes? Check out these mozzarella sticks!


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