Pistachio Dairy-Free Pudding Cookies
Prep time
Cook time
Total time
I first made this recipe in my junior high home ec class, and recently made it again in different flavors with my kids. Most pudding mixes are dairy free, but don't use a sugar-free one in this recipe (it causes bitter results). Several varieties of Bisquick (including the Original) are also dairy free, but I often use my homemade version.
Author: Sarah Hatfield
Serves: 16 to 17 cookies
Ingredients
- 1 cup dairy-free baking mix, homemade or store-bought
- 1 small (3-ounce) package dairy-free instant pudding (we used Chocolate and Pistachio here; do not use sugar-free)
- ¼ cup non-GMO canola oil or mild-tasting oil of your choice
- 1 egg, beaten (see note above on egg-free)
Instructions
- Preheat your oven to 350ºF.
- Mix all the ingredients together in a mixing bowl until the dough forms a ball.
- Using a tablespoon, measure out the dough into one-inch balls.
- Place the cookies about two inches apart on an ungreased cookie sheet.
- Flatten each cookie with a fork in a crosshatch pattern, as you would for peanut butter cookies.
- Bake until the edges are light brown, about eight minutes.
- Let cool on the baking sheet for 1 to 2 minutes, then remove to a cooling rack.
- Store in an airtight container for up to 1 week.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pudding-cookies