I found out about this type of cookie when I was talking to a co-worker about cooking without eggs – not that I need to cook without eggs, but I was intrigued. I tried one of the pumpkin cookies that she made, and loved the texture – it was gooey and creamy and kinda sticky but not too sticky. It was awesome, so I tried to look for a recipe myself, and found one here.
Here’s the batter before I added the flour –
I thought the texture was great when they came out of the oven – they were soft in the middle, a little fudgy, and tasted great. When they cooled, though, the texture changed completely and they became crispy little cookies – almost the crispness of amaretti.
All in all, these weren’t at all like the cookies I tried at work, but still tasty and worth a try.
Dark Chocolate Pudding Cookies – Recipe adapted from Madhuram’s Eggless Cooking
- 3/4 Cup Softened Butter (I Used 1.5 Stick Smart Balance 50/50 Unsalted Butter Blend)
- 1 Package 3.4Oz Instant Dark Chocolate Pudding Mix
- 1.25 Cups All Purpose Flour
- Preheat oven to 375.
- Cream together the butter and pudding mix until smooth.
- Add the flour in, a quarter cup at a time, until mixed well.
- Roll into 1 inch balls and place on cookie sheet.
- Cook for 10-12 minutes, or until set.
A couple ideas for changing it up –
- Try switching out the pudding mix for a different flavor..
- Mix in nuts or chocolate chips or cinnamon chips to change up the texture.