Pistachio Dairy-Free Pudding Cookies

Pistachio Dairy-Free Pudding Cookies
Prep time
Cook time
Total time
Thanks to Sarah at No Whey Mama for this easy recipe and accompanying photo!
Serves: 2 dozen cookies
  • 1 cup Bisquick baking mix
  • 1 small package instant pistachio pudding
  • ¼ cup canola oil
  • 1 egg
  1. Heat oven to 350 degrees.
  2. Mix all ingredients until the dough forms a ball.
  3. Shape dough into one-inch balls.
  4. Place about two inches apart on an ungreased cookie sheet.
  5. Flatten each cookie with a fork, as you would with peanut butter cookies.
  6. Bake until the edges are light brown, about eight minutes.
*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.

Do NOT use sugar-free pudding mix

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

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