Weight Watchers Churro Cookies & Caramel Dip

  • Servings: 12
  • Difficulty: easy
Yield: 85 Churro cookies (7 cookies = 2 Freestyle Points, 1 tablespoon caramel dip = 2 Freestyle Points) Ingredients:

  • 1 refrigerated pie crust (I used Pillsbury)
  • 2 tablespoons granulated Splenda
  • 1 teaspoon ground cinnamon
  • Egg white from one egg
  • 4 oz. low fat cream cheese, softened
  • 1/4 cup sugar free caramel sundae syrup

[irp posts=”18107″ name=”Cherry Almond Oatmeal Cookies weight watchers SmartPoints: 6″] Directions:

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Sprinkle flour on your work surface and unroll the pie dough. Use a rolling pin to roll the dough out.
  4. Use a 1″ cookie cutter and cut out as many as you can. Place the cookies on the baking sheet.
  5. Roll the leftover dough into a ball and roll it out again. Cut out more cookies with the cookie cutter. Repeat until all of the dough is used. I made 85.
  6. In a small bowl mix together the Splenda and cinnamon.
  7. Brush egg white over each of the cookies and sprinkle with the cinnamon mixture.
  8. Place in the oven for 12-15 minutes.
  9. While the churro cookies bake, mix cream cheese and sugar free caramel sundae syrup together in a microwave safe bowl. Put in the microwave for 30 seconds at 50%. Give it a good stir when it comes out of the microwave.



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