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!
1 1/2cups gluten-free all-purpose flourI like Pillsbury gluten-free
1/2teaspoonxanthan gumleave out if your flour already has it
1teaspoonbaking soda
1/4teaspoonsalt
1 box 3.5-ounce gluten-free pistachio instant pudding and pie filling mixI like Jell-O brand
1/2cupunsalted buttersoftened to room temperature. (Dairy-free use Earth Balance or Smart Balance butter)
1/4cupgranulated sugar
3/4cuppacked brown sugar
1eggroom temperature
2tablespoonsmilkdairy-free use coconut, almond or cashew milk
1/2teaspoonsgluten-free almond extract
1/2teaspoongluten-free green food coloring or all natural food coloringoptional
1/4 - 1/2cupchopped pistachioswhich all depends on how nutty you want them to be (optional)
1/4cupwhite chocolate chips (optional)gluten-free and/or dairy-free white chocolate chips (optional)
Instructions
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.