These Low Point Andes Mint Chocolate Cookies are melt in your mouth, super delicious, and easy to make! They taste just like a bowl of Chocolate Mint Ice Cream in cookie form! And ready to eat in under 30 minutes!

Makes 26 cookies

Looking for a few other low point cookie? You’ll need to try my:

One Point Peanut Butter Cookies

 Two Point Soft Ginger Cookies

Oatmeal Chocolate Chip Cookies 

 Two Smart Point Chocolate Chip Cookies

These are a must try!

What are the key ingredients to make these Low Point Andes Mint Chocolate Cookies?

• Vegetable Oil: Now, I know you’ll look at the ingredient list and see vegetable oil and think to yourself  “These cookies can’t be low in points.” But…they are!  I made these cookies 3 different times to try to perfect them. I made the first batch with 1/3 cup unsweetened applesauce and the texture just wasn’t right, then I made them using 1/3 cup light butter and they were greasy and did not taste “right”so I decided to use 1/3 vegetable oil-and the texture was right on point! To my surprise and maybe your surprise-when I added the recipe in the WW app- with the 1/3 cup vegetable oil-I was shocked to see that they ended up being 3 Smrtpoints regardless if you use the unsweetened applesauce or 1/3 cup vegetable oil.
• Pillsbury sugar free Devil’s Food Cake mix:These Low Point Andes Mint Chocolate Cookies require only a few ingredients. The base of the cookies are made using a box of Pillsbury sugar free Devil’s Food Cake mix.   However, if you can’t find or locate the Pillsbury sugar free Devil’s Food Cake mix you can make your own using: 
• 2 cups white all purpose flour 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup brown sugar substitute ( I use Lakanto Golden Monkfruit) 
• 1/2 cup white granulated sugar substitute ( I use Lakanto Classic Monkfruit 
• 1/2 cup unsweetened cocoa powder 

In a large mixing bowl combine all ingredients. Stir until well combined. You will use this mix in replace of the cake mix in the directions. 

• 1  large egg, room temperature
• 1 large egg white, room temperature
• 1 tsp pure peppermint extract 
• 5 Tbsp Andes Creme De Menthe Baking Chips

What makes these Low Point Andes Mint Chocolate Cookies soft?

The key to keeping these cookies soft is to not overcook them. You’ll want to bake until just set-which means that the edges of the cookie should be slightly firm or dry to the touch and the top of the cookie should no longer look too wet. This is most often given with chewy cookies, or  brownie-like chocolate cookies where you want to make sure that the finished cookie is not overdone and the amount of browning around the edge does not necessarily give you a definitive result on how done it is. The vegetable oil makes these cookies soft, almost cake-like.

 

How do I make these Low Point Andes Mint Chocolate Cookies?

In a large mixing bowl combine, dry cake mix, oil and egg and egg whites.  Stir by hand until dough forms.

Stir by hand until dough forms.  

The dough will seem dry, use your hands to help incorporate all ingredients. 

 until dough forms.

Roll dough into 1-inch balls. Flatten slightly with the back of a spoon.

Sprinkle Andes chocolate pieces evenly over the top of the flatten cookies. 

Bake for 9-11 minutes or until middle is set.

Remove from oven and allow them to cool for 5 minutes before removing from the baking sheet.

Makes 26 cookies

Ingredients: 

• 1 package Pillsbury Moist Supreme Sugar Free Devil’s Food Cake Mix
• 1/3 cup canola or vegetable oil
• 1  large egg, room temperature 
• 1 large egg white, room temperature
• 1 tsp pure peppermint extract 
• 5 Tbsp Andes Creme De Menthe Baking Chips

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
2. In a large mixing bowl combine cake mix, egg, egg white, peppermint extract, and oil. Stir until well combined. ( batter will be thick) 
3. Roll into 1-inch balls. Flatten slightly with the back of a spoon. Sprinkle Andes Mint chocolate pieces evenly over the top of the flatten cookies.
4. Repeat until 26 cookies are made. Place 2 inches apart on prepared baking sheets. 
5. Bake for 9-11 minutes or when middle is set.
6. Remove from oven and allow them to cool for 5 minutes before removing from the baking sheet.

Makes 26 cookies

3 Points®  for 1 cookie or 7 Points® for 2 cookies 

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.