Pudding Cookie Variations
Category
Cookies
Servings
12
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
-
1 package Instant Pudding Mix
1 1/2 cups almond flour
1/2 tsp baking powder
1 egg (*substitute with 1 "flaxseed egg" -- 1 tbsp ground flaxseed + 3 tbsp water -- to make these cookies vegan)
1/3 cup ghee (or coconut oil), melted
1/3 cup maple syrup (or honey)
1 tsp vanilla extract
3/4 cup white chocolate chips
1/4 cup sprinkles
1/2 tsp almond extract
12 sandwich creams (we like Catalina Crunch), crushed
1/2 cup chocolate chips
1/4 cup sprinkles
1/2 tsp almond extract
-
1-2 packages Fudge Brownie Cookie Dough Bites
1/2 cup peanut butter
½ cup peanut butter
-
2 packages Chocolate Chip Cookie Dough Bites
1/4 cup coconut
1/4 cup dark or white chocolate chips
1/4 cup dried cranberries
¾ cup chocolate chips
1 tsp cinnamon
For Birthday Cake (use Vanilla Bean Instant Pudding):
For Cookies N Cream (Use Vanilla Bean or Chocolate Instant Pudding):
For Chocolate Cake Batter (Use Chocolate Instant Pudding):
For Peanut Butter (Use Vanilla Bean Instant Pudding):
For Peanut Butter Banana (Use Banana Cream Instant Pudding):
Coconut Cranberry (Use Vanilla Bean Instant Pudding):
For Banana Chocolate Chip (Use Banana Cream Instant Pudding:
Directions
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.
For Birthday Cake, stir in the white chocolate chips, sprinkles and almond extract.
For Cookies N Cream, stir in the crushed sandwich creams.
For Chocolate Cake Batter, stir in the chocolate chips, sprinkles and almond extract. Top the cookies with bites!
For Peanut Butter, stir in the peanut butter.
For Peanut Butter Banana, stir in the peanut butter and bites.
For Coconut Cranberry, stir in the coconut, chocolate chips and dried cranberries.
For Banana Chocolate Chip, stir in the chocolate chips and cinnamon.
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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