🍪 WW Low‑Point Cool Whip Cookies

1. Introduction & Appeal

Delight in these airy, melt-in-your-mouth cookies crafted with sugar-free Cool Whip — offering just 1 WW SmartPoint per piece and only ~2g net carbs. Ideal for those craving a sweet treat without the guilt!

2. Yield & Serving Size

  • Makes: ~24 small cookies (1-inch diameter)
  • WW SmartPoints: 1 SP each (see breakdown below)

3. Ingredient List (Low‑Point Version)

  • Sugar-free Cool Whip – 1 cup (240g) thawed
  • Egg whites – 2 large (about 60g)
  • Almond flour – 1/2 cup (56g)
  • Powdered erythritol – 2 tbsp (15g)
  • Vanilla extract – 1 tsp
  • Cream of tartar – ÂĽ tsp (stabilizes meringue)
  • Optional flavorings:
    • Lemon zest – 1 tsp (for lemon cookies)
    • Cocoa powder – 2 tsp (for chocolate cookies)
    • Mini sugar-free chocolate chips – 2 tbsp (adds ~0.5 SP per cookie)

4. Why It’s SmartPoints‑Friendly

  • Uses sugar-free Cool Whip and erythritol to eliminate added sugars
  • Egg whites and almond flour keep protein up while minimizing fat/calories
  • Low-carb and light on points — perfect for WW and keto audiences

5. Tools & Prep

Gather: mixing bowl, electric hand mixer, parchment paper, cookie sheets, measuring cups/spoons, microplane (if zesting).

6. Step 1 – Thaw & Whip Cool Whip

Let sugar-free Cool Whip thaw in the refrigerator. Place in a bowl and whip briefly to ensure smooth, airy consistency.

7. Step 2 – Whip Egg Whites

In a separate bowl, combine egg whites and cream of tartar. Beat until soft peaks form. Slowly add powdered erythritol and vanilla extract, continuing to whip until stiff, glossy peaks appear.

8. Step 3 – Fold in Cool Whip

Gently fold the whipped Cool Whip into the egg-white mixture in three stages. Use a spatula and “cut-and-fold” technique to maintain airiness — preserving the fluffy texture.

9. Step 4 – Add Dry Ingredients

Gently fold in almond flour until evenly distributed. If making flavored cookies, gently incorporate lemon zest, cocoa powder, or mini sugar-free chocolate chips in this step.

10. Step 5 – Pipe or Scoop Cookies

Use a small cookie scoop or piping bag to portion dough (about 1 Tbsp each) onto parchment-lined baking sheets, spacing about 1 inch apart.

11. Step 6 – Bake to Perfection

Preheat oven to 300°F (150°C). Bake cookies 15–18 minutes, until edges are set but centers remain slightly soft. Avoid over-baking to maintain the melt-in-your-mouth feel.

12. Step 7 – Cool Completely

Remove from oven and let cookies cool thoroughly on the sheet. They will firm up as they cool — handle gently to preserve shape and texture.

13. Step 8 – Flavor Variations

  • Lemon Cookies: Add lemon zest to the egg-white mixture; top with lemon-flavored sugar-free glaze (0.5 SP extra)
  • Chocolate Cookies: Substitute 2 tsp cocoa for part of almond flour; add sugar-free chocolate chips
  • Mixed Berry: Fold in freeze-dried raspberry powder and top with fresh raspberries

14. Storage & Shelf Life

Store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to 5 days. Freeze unbaked shapes (flash freeze 1 hour), then store in airtight freezer bags for up to a month.

15. WW SmartPoints Breakdown (per cookie)

  • Egg whites: 0 SP
  • Cool Whip (sugar-free): 1 SP per ÂĽ cup → ~0.25 SP per cookie
  • Almond flour: 4 SP total → ~0.16 SP
  • Erythritol, vanilla, cream of tartar: 0 SP
  • Chocolate chips (optional): +1 SP per 2 Tbsp → ~0.04 SP/cookie
    Total: 1 SP each, rounded (Chocolate version: 1–2 SP)

16. Nutrition Estimates (approx. per cookie)

  • Calories: ~45 kcal
  • Protein: 1 g
  • Carbs: 2 g (net)
  • Fiber: 1 g
  • Fat: 4 g
  • Sodium: ~15 mg

17. Flavor & Texture Profile

You’ll experience cloud-like, fudgy bite with almond nuttiness balanced by bright citrus (if lemon) or rich cocoa (if chocolate). Light and satisfying without heavy aftertaste.

18. Dietary Suitability

  • Keto-friendly: ~2g net carbs
  • WW: 1 SmartPoint
  • Gluten-free: yes (watch additives)
  • Vegetarian: yes
  • Low-sugar: yes, uses erythritol and sugar-free products

19. Allergen Notes & Alternatives

  • Nut allergy? Use oat flour (same SP)
  • Egg-free? Try aquafaba (chickpea water) whipped with cream of tartar — may affect texture
  • Dairy-free? Use coconut whipped topping — SmartPoints may vary (1–2 SP per cookie)

20. Expert Tips for Best Results

  1. Beat egg whites until stiff peaks — this is key to structure
  2. Gently fold to keep cookies airy
  3. Bake low and slow to preserve softness and prevent browning
  4. Cool fully before storing to maintain texture

21. Website SEO & Presentation Notes

  • Keywords: “WW Cool Whip cookies,” “low-point keto cookies,” “sugar-free melt-in-your-mouth cookies”
  • Visuals: bright overhead shots, side view highlighting texture, flavor variation styling
  • CTA: “Save, bake, and share your creations using #YourBrandName!”

22. Social / Printable Copy

Title: “1‑Point Cool Whip Cookies – Light, Fluffy & Keto!”
Caption: “Just 1 WW SmartPoint each, only ~2g net carbs, and ready in 20 minutes—flavor variations included!”

23. Troubleshooting FAQ

  • Cookies spread too much? Ensure stiff peaks in egg whites before folding
  • Too crumbly? Add 2 Tbsp more Cool Whip and bake 1–2 minutes longer
  • Not sweet enough? Sprinkle with a dusting of erythritol or drizzle sugar-free glaze

24. Printable Recipe Card Summary

Ingredients: sugar-free Cool Whip, egg whites, almond flour, erythritol, vanilla, cream of tartar, optional add-ins
Prep: whip, fold, scoop, and bake
Yield: ~24 cookies at 1 SP each
Storage: Airtight container, room temp ≤3 days