Our favorite Vanilla Instant Pudding Cookies, recipe by @ErinLivesWhole!
1 package Vanilla Instant Pudding Mix
1 ½ cups almond flour
½ tsp baking powder
1 egg (*substitute with 1 "flaxseed egg" -- 1 tbsp ground flaxseed + 3 tbsp water -- to make these cookies vegan)
⅓ cup ghee (or coconut oil), melted
⅓ cup maple syrup (or honey)
1 tsp vanilla extract
¾ cup chocolate chips
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine the Instant Pudding Mix with the almond flour and baking powder. In a separate larger bowl, whisk together the egg, melted ghee, maple syrup and vanilla extract. Add the dry ingredients to the wet and mix until well-combined. Stir in the chocolate chips.
Drop the cookie dough by rounded spoonfuls onto the lined baking sheet, then flatten slightly.
Bake for 14-16 minutes or until golden brown. Makes 12-18 cookies.
For vegan pudding cookies:
Replace the egg with a "flaxseed egg" (1 tbsp ground flaxseed + 3 tbsp water) and use coconut oil and maple syrup. Stir in dairy-free chocolate chips or any mix-ins!
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