Chocolate Chip Pudding Cookies (Gluten & Dairy Free)

Even before I had to go gluten free, I never had much luck with chocolate chip cookies! They always turned out too flat, crispy, greasy, etc. but they got even worse with gluten free flour! I had pretty much given up on them, tried so many different recipes, each complete with an epic fail! Which is just too sad because i love chocolate chip cookies! After brainstorming what I could do to kind of thicken them up and hold them together better, I thought, pudding mix! After a quick trip to the store, I whipped up a batch of these little babies and voila! Perfection! I’m talking soft, thick, chewy, chocolatey goodness! And to make them dairy free, and healthier to boot, I used coconut oil instead of butter. These are amazingly delicious…and addicting! So don’t say i didn’t warn you! LOL Give these a try & enjoy! 🙂

Chocolate Chip Pudding Cookies (Printable Version)CC Cookies

Ingredients:
3/4 cup coconut oil
3/4 cup brown sugar
1/4 cup granulated white sugar
1 (3.4 oz) “Jello” Instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups gluten free flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 (12 oz package) semisweet chocolate chips

Instructions:
Preheat oven to 375 degrees F. In a Kitchen-Aid Mixer, beat the coconut oil, sugars, pudding mix, eggs and vanilla until creamy.

Gradually add in the flour, gum and baking soda. Beat on low speed until just combined. Stir in the chocolate chips.

Using a #40 cookie scoop, place cookies onto un-greased cookie sheets. Bake for 8 minutes. (Do not over bake!)

Remove from oven and let cookies cool on cookie sheets set on top of cooling racks.
Yields: 2 &1/2 dozen cookies

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2 Comments »

  1. pinkiebag Said:

    Oh comfort cookies, yummy.

  2. […] cookies (gluten and dairy free) and that is a box of instant pudding. You’ll see this in my chocolate chip cookies and snickerdoodles (recipe coming soon!) So I thought, why not try that trick with gingersnaps?! […]


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