Brownie cookies
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 65.5
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 52.6 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.5 g
- Protein: 0.8 g
View full nutritional breakdown of Brownie cookies calories by ingredient
Introduction
I added a 12 oz container of fat free cool whip instead of the 8 oz I used in its similar recipe. I added 1/2 cup of flour to thicken it up. You can use any kind of flour white, rice, whole wheat, almond, or flax seed. I added a 12 oz container of fat free cool whip instead of the 8 oz I used in its similar recipe. I added 1/2 cup of flour to thicken it up. You can use any kind of flour white, rice, whole wheat, almond, or flax seed.Number of Servings: 45
Ingredients
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1. low fat brownie mix (dry) whole box
2. two large egg whites
3. 1.5 tlbs. cocoa powder
4. .25 cup milled flax seed
5. 12 oz. container of Cool Whip fat free
6. .5 cup of flour (wheat, almond, or rice)
7. .5 cup powdered sugar
Tips
Put two cookies together from bottom and add 1/4 cup of low fat or sugar free ice cream. Freeze. Wonderful dessert. We used chocolate mint ice cream. Just remember 2 cookies + ice cream = total dessert
Directions
Preheat oven at 350 degrees.
1. In a large mixing bowl add egg white, cocoa powder, flour, flax seed, and whole container of fat free cool whip. Stir until incorporated.
2. Gradually add dry brownie mix to moist mix stirring well until all is mixed together.
3. Rinse out cool whip container and dry. Add .5 cup of powdered sugar.
4. Spray meat ball scoop with nonstick spray.
5. Dip into mixture and drop into powdered sugar.
6. Swirl bowl until all of ball is coated lightly.
7. Place on a parchment covered cookie sheet. Space 8 cookies apart on a cookie sheet.
8. Bake for 10-12 minutes. Take out and let cool 5 minutes. Place on drying rack using a plastic spatula.
9. This recipe makes over 40 cookies.
Serving Size: one cookie
Number of Servings: 45
Recipe submitted by SparkPeople user MRGOLDENART.
1. In a large mixing bowl add egg white, cocoa powder, flour, flax seed, and whole container of fat free cool whip. Stir until incorporated.
2. Gradually add dry brownie mix to moist mix stirring well until all is mixed together.
3. Rinse out cool whip container and dry. Add .5 cup of powdered sugar.
4. Spray meat ball scoop with nonstick spray.
5. Dip into mixture and drop into powdered sugar.
6. Swirl bowl until all of ball is coated lightly.
7. Place on a parchment covered cookie sheet. Space 8 cookies apart on a cookie sheet.
8. Bake for 10-12 minutes. Take out and let cool 5 minutes. Place on drying rack using a plastic spatula.
9. This recipe makes over 40 cookies.
Serving Size: one cookie
Number of Servings: 45
Recipe submitted by SparkPeople user MRGOLDENART.