Gluten Free

Here is my recipe for snickerdoodle cookies with my secret ingredient, vanilla pudding mix!  I use an easy homemade pudding mix; 1/2 cup sugar, 3 tablespoon cornstarch and 1 teaspoon vanilla extract but you can use a store bought 3.4 ounce box of cook and serve pudding mix  if you don’t have cornstarch or don’t want to make it.

The pudding mix makes cookies wonderfully soft and chewy. They also hold their shape better and make much prettier cookies, in my opinion.

My husband said these are the best snickerdoodle cookies he has ever tried and when I make a batch they do not last long!  

Yum

Gluten-free Vanilla Pudding Snickerdoodle Cookies

rays of bliss

Perfect cinnamon-sugar cookies! Soft cookies and chewy centers!

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Ingredients

  

• 2 3/4 cups gluten-free all purpose flour
• 1 package of 3.4 oz cook & serve vanilla pudding mix or homemade vanilla pudding mix*
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 2 teaspoons baking soda
• 2 teaspoons cream of tarter
• 1 cup softened butter
• 1 cup granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla

Coating

• 1/3 cup granulated white sugar
• 2 teaspoons ground cinnamon

Instructions

 

• Heat oven to 375° F.
• In a medium bowl, mix together the flour, baking soda, xanthan gum, cream of tartar, and salt.
• In a large bowl cream the butter and sugar together. Add vanilla pudding mix, eggs and vanilla. Mix well.
• Add the flour mixture to the creamed mixture. Mix well.
• In a shallow bowl, combine the cinnamon and the 1/3 cup of granulated sugar.
• Form the dough into balls (each equal to about 1 level tablespoon).
• Roll the balls in the cinnamon sugar mixture.
• Drop balls of cookie batter onto baking sheets about 2 inches apart.
• Bake 8-10 minutes, or until lightly browned.
• Remove from baking sheet and cool on rack.

Notes

Homemade vanilla pudding mix: 1/2 cup sugar, 3 tablespoon cornstarch and 1 teaspoon vanilla extract.
If the dough is soft place it in the frigde for 15-20 minutes.

This post was shared on: Gluten-Free Wednesdays

Looking for a soft and chewy peanut butter cookie? I have the perfect cookie recipe for you, my Gluten-free Peanut Butter White Chocolate Chip Cookies Recipe! The secret ingredient is the vanilla pudding mix. These cookies use an easy homemade pudding mix; 1/2 cup sugar, 3 tablespoon cornstarch and 1 teaspoon vanilla extract. Another option, you can use a store bought 3.4 ounce box I if you do have cornstarch or don’t want to make it.

The pudding mix makes cookies wonderfully soft and chewy. Also these cookies hold their shape better and make much prettier cookies, in my opinion.

For this cookie I used white chocolate chips and it goes great with the peanut butter. I like a subtle peanut butter flavor so if you like more pb flavor add a little more pb to your cookie mix.

Gluten-free Peanut Butter White Chocolate Chip Cookies

rays of bliss

Chewy, soft and delicious! These cookies have a subtle peanut butter flavor and compliment the white chocolate chips.

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Ingredients

  

• 1 package of vanilla pudding mix or homemade vanilla pudding mix
• 1/2 cup butter softened
• 1/2 cup peanut butter
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 and 1/4 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chips

Instructions

 

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, cream butter peanut butter and sugars. Mix well.
• Add pudding mix, egg and vanilla into mixture.
• In another bowl combine gf flour, xanthan gum, salt, baking powder and baking soda; add to creamed mixture and mix well.
• Fold white chocolate chips in to mixture.
• Drop by tablespoon of cookie batter onto baking sheets.
• Bake 12-14 minutes, or until lightly browned.

Notes

Homemade vanilla pudding mix: 1/2 cup sugar, 3 tablespoon cornstarch and 1 teaspoon vanilla extract.

Hope you enjoy this recipe! Check out my other gluten-free recipes HERE.

I had seen recipes for vanilla pudding  chocolate chip cookies on Pinterest for a while.  I knew people said these were the best, most soft and chewy cookies they had ever had and I had to admit the pictures always looked good but I think most cookie pictures look really good!  Foolishly, I doubted the power of the vanilla pudding and just pinned the beautiful looking cookies along with many other recipes I never planned to actually make.  

Another, reason I  didn’t care to try the magical vanilla pudding cookie recipe is because my family  tries to eat organic and non-gmo and I figured I wouldn’t be able to find a vanilla pudding for my needs.  Guess what? I found an organic vanilla pudding!  When I saw it at the whole foods store a light bulb went off and I recalled the legend of pudding cookies.  

I used Dr. Oetker Organic Pudding Mix (Amazon Affiliate Link). Side Note: I also discovered making pudding from scratch is pretty darn easy, 3 ingredients in fact.  Who knew….not me!  I purchased organic cornstarch and will be making my own organic pudding mix.  I use this recipe for pudding; 1/2 cup white sugar, 3 tablespoons cornstarch and 1 teaspoon vanilla extract.

Everything you have ever heard about Vanilla Pudding Cookie recipes are true! They make the softest and chewiest chocolate chips cookies EVER!  My family was so impressed with my cookies they told me this is the last chocolate chip cookie I would ever have to try (I am always trying new chocolate chip cookie recipes).  This is the recipe I use for chocolate chips cookies now and forever…really it’s that good! 

So if you are like me and put off trying this recipe for whatever reason, take my word for it, you want to make it as soon as possible.  HURRY, go to the grocery store now and grab yourself a pack of pudding!

• 

  Gluten Free Vanilla Pudding Chocolate Chip Cookies

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  Ingredients

    

  • 2 1/4 cups gluten free all-purpose flour
  • 1 teaspoon xantham gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cups butter softened
  • 3/4 cups packed brown sugar
  • 1/4 cup white sugar
  • 1 3.4 ounce packages instant vanilla pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips

  Instructions

   

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a mixing bowl, cream butter and sugars. Mix well.
  • Add pudding mix, eggs and vanilla into mixture.
  • In another bowl combine flour, xantham gum, salt and baking soda; add to creamed mixture and mix well.
  • Fold chocolate chips in to mixture.
  • Drop by teaspoonfuls onto ungreased baking sheets.
  • Bake for 10 to 12 minutes or until lightly browned.

This post was shared on: Gluten-Free Wednesdays