Walmart’s fat-free devils-food cookie passed my taste test

Nutritionally they seem identical to Kroger’s version and with SnackWell’s, 50 calories each, 25 mgs of sodium, 12 grams of carbs, 7 grams of sugar.

Fat-free cookies have become an indulgence of mine since having an angioplasty in 2012. Indeed, I think they are a major reason I have regained about 10 of the 30 pounds I lost in the year after the surgery.

Walmart's fat-free devil's food cookies match up well with similar products from others.
Walmart’s fat-free devil’s food cookies match up well with similar products from others.

SnackWells are the brand version of these fat-free chocolate cookies, but tend to be expensive, so I keep searching for store brand alternatives. A local dollar store had one variety but doesn’t seem to carry it now.

Kroger makes a store version that can be half the price of SnackWell’s when on sale.

And recently I was in a massive Walmart outside Denver and discovered the Walmart store brand equivalent as well, Great Value.

Nutritionally they seem identical to Kroger’s version and with SnackWell’s, 50 calories each, 25 mgs of sodium, 12 grams of carbs, 7 grams of sugar.

I enjoyed them, I’d rate them on par with other varieties of fat-free devils-food cookies I’ve tried.
John

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3 thoughts on “Walmart’s fat-free devils-food cookie passed my taste test”

  1. I’ve appreciated reading your hints about how you have adapted your eating habits to accommodate your medical needs.
    I’d like to suggest an chocolate treat which my family enjoys: chocolate meringue cookies. They have no salt, little fat, little sugar, and are easy to bake. Please tell me what you think.
    Chocolate Kisses
    3 egg whites at room temperature
    1 oz. unsweetened baking chocolate, finely grated
    1/2 cup sugar
    1/2 teaspoon vanilla
    Preheat the oven to 250 degrees Fahrenheit.
    Prepare the baking pan. You can spread parchment paper onto a cookie sheet; or you can grease the cookie sheet and sprinkle it lightly with flour.
    Beat the egg whites until they are stiff. Very gradually add sugar, chocolate, and vanilla. Drop kisses by teaspoonfuls onto a cookie sheet.
    Bake for about 45 minutes. To check, remove a test kiss from the oven and let it cool for 5 minutes. If it is dry and crisp to the bite, then similarly sized meringues are cool. Larger-sized meringues can also be tested by probing with the tip of a sharp paring knife: if the center of the meringue seems only slightly sticky, it will crisp as it cools.
    I simply calculate the nutrition data for the total batch of cookies, and then I divide that total by the number of cookies which I baked. You can choose what size you want your cookies to be.
    Variations (I haven’t tried the variations personally, because we like the recipe as written.)
    1. No-fat: Joy of Cooking cookbook has a recipe for “Cocoa Meringue.”
    2. Less sugar: If you like extra chocolate flavor, then experiment with cutting back the sugar.
    3. Filling (to add moisture): Make a depression with your finger while the kiss is still slightly sticky inside and return to the oven. Experiment with fillings. Whipped cream is traditional, but maybe you can find a substitute.

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