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5 from 1 vote

Pistachio Pudding Cookies {Gluten-Free, Dairy-Free Option}

Easy gluten-free pistachio pudding cookies with a dairy-free option. Lightly crunchy on the outside and chewy in the middle. If you love pistachio ice cream, you are going to love these cookies!
Course Dessert
Cuisine American
Keyword gluten-free cookies, pistachio cookies
Prep Time 10 minutes
Total Time 20 minutes
Servings 36 cookies
Calories 79kcal
Author Audrey from Mama Knows Gluten Free


  • 1 1/2 cups  gluten-free all-purpose flour I like Pillsbury gluten-free
  • 1/2 teaspoon xanthan gum leave out if your flour already has it
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • box 3.5-ounce gluten-free pistachio instant pudding and pie filling mix I like Jell-O brand
  • 1/2 cup unsalted butter softened to room temperature. (Dairy-free use Earth Balance or Smart Balance butter)
  • 1/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg room temperature
  • 2 tablespoons milk dairy-free use coconut, almond or cashew milk
  • 1/2 teaspoons gluten-free almond extract
  • 1/2 teaspoon gluten-free green food coloring or all natural food coloring optional
  • 1/4 - 1/2 cup chopped pistachios which all depends on how nutty you want them to be (optional)
  • 1/4 cup white chocolate chips (optional) gluten-free and/or dairy-free white chocolate chips (optional)


  • Preheat oven to 350 degrees.
  • In a large bowl beat butter until creamy.
  • Add the brown sugar and sugar to the butter and beat until creamy. Scrape down the sides and bottom of the bowl as needed.
  • Beat in the pudding mix, egg, milk, and gluten-free almond extract and mix until fully combined.
  • Add gluten-free green food coloring and mix until fully combined.
  • In a medium bowl add gluten-free flour, salt,  xanthan gum (leave out if your flour already has it), and baking soda and whisk together until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until fully combined.
  • Add chopped nuts and mix until fully combined. (optional)
  • Line two large cookie sheets with parchment paper.
  • Scoop a heaping tablespoon of the cookie dough and roll into a ball. (I use a small cookie scoop.)
  • Place cookie balls onto lined cookie sheets and bake for 10-12 minutes. If you want softer cookies bake the cookies for 10 minutes, for a crunchier outside bake the for cookie 12 minutes.
  • The cookies will not spread too much while baking.
  • Once cookies are done, press down on the warm cookies to slightly flatten and form crinkles. I even stick a few white chocolate chips into the tops of the warm cookies.
  • Allow the cookies to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy!
  • Stored in an air-tight container.


Mama says, "Always check your labels!"


Serving: 1cookie | Calories: 79kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 74mg | Potassium: 8mg | Fiber: 1g | Sugar: 6g | Vitamin A: 85IU | Calcium: 13mg | Iron: 0.4mg
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