Thanks to Sarah at No Whey Mama for this easy recipe and accompanying photo!

Pistachio Pudding Cookies*

1 cup Bisquick baking mix
1 small package instant pistachio pudding
1/4 cup canola oil
1 egg

Heat oven to 350 degrees. Mix all ingredients until the dough forms a ball. Shape dough into one-inch balls. Place about two inches apart on an ungreased cookie sheet. Flatten each cookie with a fork, as you would with peanut butter cookies. Bake until the edges are light brown, about eight minutes. Makes about two dozen cookies.

*Most pudding mixes are dairy free, and so is Bisquick. This recipe is from my junior high home ec. class, although I'm sure you could find a million variations of it online.

[Edited to add: Do NOT use sugar-free pudding mix.]

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