This is one of my favorite cookie recipes, and it is so versatile. It comes from Mireille, over at the On-Line Celiac Support Group.
We’ve made these using all sorts of variations. Pick a pudding and pick some chips, and you’re set. If you want a great chocolate chip cookie, use vanilla pudding and chocolate chips (or chocolate chips and peanut butter chips). Or try chocolate pudding and chocolate chips. Or how about butterscotch pudding and no chips, or chocolate pudding and white chips, or vanilla pudding and macadamia nuts and white chips. Use your imagination. We love to make them with cheesecake pudding and cherry chips (Loghouse Foods brand was gf as of last year). As you can see, you can make a ton of different cookies with this one recipe.
You can make your cookies soft and chewy, or you can bake them a little longer and make them crisp. If you use vanilla pudding and no chips and bake them crisp, I think they taste like vanilla wafers.
1 cup soft butter (not melted)
1/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla (or you could use a different flavoring, even)
1 pkg instant pudding (small box)
2 & 1/4 cups GF flour mix*
3/4 tsp xanthan gum
1 tsp baking soda
Chocolate (or other flavor) chips and/or nuts (optional)
Pre-heat oven to 325°. Combine butter and sugar. Add vanilla and pudding; beat until smooth. Beat in eggs. Gradually add flour, xanthan gum, and baking soda (at the same time). Add chips and nuts. Roll into balls and press onto ungreased cookie sheet. Bake approximately 8 minutes.
* The flour mix I use for this is made from:
6 cups white rice flour
2 cups potato starch
1 cup tapioca starch