Monday Menu ~ Cool Whip Cookies

A few weeks ago I was reading blogs and when I got to Shell’s post about Cool Whip cookies. Cool whip is one of my favorite things whether it’s frozen or thawed out… it’s creamy, smooth and not to sweet. I know that it doesn’t compare to homemade whipped cream but there’s something about that is delicious.

I knew that I had to make the cookies, but I had to do it in a way that was much lower in calories so they could fit into my diet plan. Oh.. and they had to include chocolate because everything is better with chocolate!

I know... it's a bit blurry. Toddler's don't stop moving much.

These are the perfect cookie to let the kids help with too because there is very little mess and it’s just one bowl.

See that messy face! He liked the Cool Whip too!

Andrew had a great time helping out with the cookies and it was the perfect activity for him after a stressful day at daycare! I had to get the mixing started since it was pretty thick and hard for him to stir, but it wasn’t long before he decided to take over for me.

Hmm.. more blur.

And for some reason I forgot to take a picture of the ingredients that I used! That’s alright… I’ll list them out!

Sugar free cake mix – I used Pillsbury
8 oz Cool Whip – Fat Free
Egg Beaters – 1/4 cup which is equal to one egg.

All you have to do is mix all of the ingrients together and drop by a spoonfull onto a greased or parchment lined baking sheet. Bake in a preheated 350 degree oven for about 10 minutes.

Ready for the oven

Now, Shell’s recipe says to roll them in powdered sugar before putting them on the cookie sheet and baking them but I didn’t do that simply to cut the calories. The end result was delicious and they stayed soft for several days on the counter just wrapped in plastic wrap.

In case you’re wondering, each cookie is only 80 calories each!

What is your favorite low calorie dessert?