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Vegan White Chocolate Peanut Butter Chip Cookie Recipe

vegan white chocolate peanut butter chip cookies
Vegan White Chocolate Peanut Butter Chip Cookie Recipe
24 Servings, 1 cookie per serving | 4 Weight Watchers PointsPlus*


  • 1 jar white chocolate wonderful peanut butter
  • ¾ cup pure maple syrup
  • 1 ½ teaspoons raw apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup whole spelt flour
  • ½ teaspoon baking soda
  • ½ cup rolled oats
  • ½ cup vegan dark chocolate chips


  1. Preheat the oven to 350 F.
  2. Whisk together the peanut butter, maple syrup, apple cider vinegar, and vanilla in a bowl.
  3. In a separate bowl, sift the spelt flour and baking soda. Stir or whisk well. Add the oats and chocolate chips and stir well.
  4. Combine wet and dry ingredients.
  5. If you aren’t using a nonstick cookie sheet or baking tray, you will have to lightly oil the tray or lay down aluminum foil or parchment paper. Use an ice-cream scoop or spoon to scoop out your preferred amount of batter.
  6. Leave enough space in between them to allow the hot air to circulate (at least 2 inches). It will take two trays. Bake them for 10 to 15 minutes, or until they are starting to brown on the bottom.

*Weight Watchers PointsPlus calculated using the recipe builder on weightwatchers.com

Vegan Corn Risotto Recipe

vegan weight watchers corn risotto
Vegan Corn Risotto Recipe
6 Servings – Approximately 1 cup per serving | 5 Weight Watchers PointsPlus per serving*
  • 1 cup arborio rice
  • 2 cups vegetable broth
  • 2 cloves garlic (pressed) & 1 tablespoon olive oil
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 3/4 cup frozen yellow corn
  • 2 tablespoon sun dried tomatoes
  • 1/3 cup lite soy milk
  • 1/2 teaspoon cumin
  • 1 teaspoon curry powder
  • 2 teaspoon chili powder


  1. Bring the vegetable broth to a boil in a medium-sized saucepan.  Add arborio rice slowly, stirring constantly.  Bring to second boil.  Reduce heat to low, cover & simmer for 15 – 20 minutes. Set aside.
  2. Sauté garlic in olive oil in a separate pan. Add bell pepper. Sauté for 2 – 4 minutes.
  3. Add sun dried tomatoes & corn.  Sauté until corn is tender.
  4. Combine rice and veggie mixture.  Stir in soy milk (until creamy) and add spices. Stir until blended.

*Weight Watchers PointsPlus values are calculated using the recipe builder on weightwatchers.com

— Adapted from VegWeb

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