Dairy-Free Pudding Cookies in Various Fun Flavors

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This dairy-free pudding cookies recipe, along with the rolls I serve on Easter morning, both date back to my junior high home economics class. At the time, home ec. was a required course for everyone. So the teacher wisely focused on easy, crowd-pleasing dessert recipes during the cooking unit. The first time I made them was with chocolate pudding mix, but it’s fun to try them with different pudding flavors. One year we added pistachio pudding mix for a quick, green, St. Patrick’s Day dessert, and pistachio became a favorite flavor.

Dairy-Free Pudding Cookies Recipe - Easy and just 4 Ingredients! (Chocolate and Pistachio Flavors Pictured)

These simple cookies are a great Kids Can Cook recipe for beginning chefs. With just four ingredients and minimal prep, young chefs can be sharing these with their families in minutes. I hadn’t made these cookies in years, but I recently bought some pudding mix on sale and decided we’d make a couple batches. My family didn’t remember the recipe, but the cookies were a big hit, and the kids couldn’t believe how easy they were to make.

Yes! Most pudding mixes are dairy free, as are some store-bought baking mixes, such as Bisquick. Do not use sugar-free instant pudding mix, which will make the cookies taste bitter.

Dairy-Free Pudding Cookies Recipe - Easy and just 4 Ingredients! (Chocolate and Pistachio Flavors Pictured)

Special Diet Notes: Pudding Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, optionally soy-free, and vegetarian.

We haven’t tested this recipe egg-free as of yet, but powdered egg replacer, a chia egg, or flax egg should work well.

Pistachio Dairy-Free Pudding Cookies
 
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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:
Serves: 16 to 17 cookies
Ingredients
Instructions
  1. Preheat your oven to 350ºF.
  2. Mix all the ingredients together in a mixing bowl until the dough forms a ball.
  3. Using a tablespoon, measure out the dough into one-inch balls.
  4. Place the cookies about two inches apart on an ungreased cookie sheet.
  5. Flatten each cookie with a fork in a crosshatch pattern, as you would for peanut butter cookies.
  6. Bake until the edges are light brown, about eight minutes.
  7. Let cool on the baking sheet for 1 to 2 minutes, then remove to a cooling rack.
  8. Store in an airtight container for up to 1 week.

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Dairy-Free Pudding Cookies Recipe - Easy and just 4 Ingredients! (Chocolate and Pistachio Flavors Pictured)

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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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