I’ve been making cool whip cookies for a while now. It’s a fun way to turn cake mix into cookies. Sounds silly, doesn’t it? Trust me, they are good!!
The way I used to make these cookies was with regular cake mix, Cool Whip & an egg. It came out to 6 points per cookie.
Now I make them with Pillsbury Sugar Free Cake Mix and fat free Cool Whip. That brings it down to 3 Freestyle points per cookie. That’s pretty awesome if you ask me!
The best part is they still taste great!! So good in fact that I may have had one with my coffee this morning. Which FYI went together very well!
Since it makes 24 cookies I usually put the extras in an airtight container in the fridge. Trust me, you won’t want these cookies to go to waste.
Update: I’ve had quite a few people ask me if they can omit the powdered sugar. The truth is, I don’t know. I have never done it.
The recipe calls for 1/3 cup powdered sugar. It does not all get used. You are rolling the cookie ball in the sugar.
When I make the cookies I end up using a total of 1/4 cup powdered sugar. There is roughly 1 tablespoon and 1 teaspoon of powdered sugar left over.
For 1/4 cup of powdered sugar, it is 7 points. There are 24 cookies total so it really doesn’t add that many points to the recipe.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Yield: 24 cookies (3 Freestyle points per cookie)
- 1 box Pillsbury Sugar Free Yellow Cake Mix
- 8 oz. fat free Cool Whip
- 1 egg
- 1/3 cup powder sugar
Preheat oven to 350 degrees F.
In a large bowl combine cake mix, Cool Whip and egg. Mix together until well blended.
Put powder sugar in a bowl.
Spray a baking sheet with non-stick cooking spray. Use a cookie scoop to get a ball of dough, then drop it into the powder sugar. Roll the dough around the sugar, then place onto the baking sheet.
Repeat until you have 24 cookies.
Bake cookies 9-13 minutes.