These pudding cookies have been a huge hit at our house this week. On Tuesday my kids needed to take some cookies to a class. I made this recipe using vanilla pudding and chocolate chips. One of my kids said, “They won’t even know they’re gluten-free.” All the cookies were eaten and the report I got was that the kids (teens) really liked them.The picture shows my most recent version of these cookies with chocolate pudding and white morsels. The kids think these are fabulous, and they don’t have to eat gluten-free.
I recently found this recipe at Delightfully Gluten Free. I made one small change and I’m including the combination of flours that I used.
- 3/4 cup rice flour
- 3/4 cup sorghum flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 3/4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 cup butter, softened (2 sticks)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 small box instant pudding
- 2 eggs
- 2 cups (12 oz.) chocolate or other flavor chips (optional)
- chopped nuts (optional)
- Combine the flours, starches, xanthan gum and baking soda in a small bowl.
- In your mixer bowl, beat the butter and sugar.
- Add the vanilla and dry pudding and beat until smooth.
- Add the eggs and beat again.
- Gradually add the flour mixture.
- Stir in the chips and nuts.
- Drop by spoonfuls on an ungreased cookie sheet.
- Bake at 325 degrees for 9-11 minutes.
You can be creative with this recipe by trying different puddings and chips.