Ww 1 Point Crackle Spice Drops
Satisfy your sweet tooth without derailing your diet with these Weight Watchers 1 Point Crackle Spice Drops! These light and flavorful cookies are a festive blend of warm spices like cinnamon, ginger, and cloves, paired with unsweetened applesauce for a naturally moist texture. Each chewy bite features a delightful crackled finish, thanks to the optional powdered sugar substitute coating. Perfectly portioned at just 1 point per serving, they make an ideal guilt-free treat for snacking or holiday gatherings. Quick to prep and bake in under 25 minutes, these cookies are not only sugar-free but also easy to freeze for make-ahead convenience. Whether you're following a WW plan or simply seeking a healthier dessert, these spice drops are sure to hit the spot!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup unsweetened applesauce
- 0.75 cup brown sugar substitute (like Swerve or Splenda)
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 0.25 cup powdered sugar substitute (for coating, optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the unsweetened applesauce, brown sugar substitute, egg, and vanilla extract. Whisk until smooth and well blended.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix; the dough should be soft but workable.
If desired, place the powdered sugar substitute in a small bowl for coating. Use a teaspoon to scoop small portions of dough, roll them into balls, and, if coating, gently roll each ball in the powdered sugar substitute before placing it on the prepared baking sheets.
Space the dough balls about 2 inches apart on the baking sheets. The cookies will spread slightly during baking.
Bake in the preheated oven for 10–12 minutes, or until the edges are set and the tops have a crackled appearance.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1336 mg | 58% | |
| Total Carbohydrate | 392.0 g | 143% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.6 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 86 mg | 7% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
