Hi, sorry about the assumption earlier. I didn’t ask about allergies and I know better than that since I have plenty of them. These are my special pudding cookies which I promise are the most delicious things you’ll ever eat. They’re gluten-free, nut-free, dairy-free, and egg-free. The flour is rice, oat, and potato, and all the mix-ins are vegan. Please enjoy these on me and I look forward to getting to know you. Hope the move in is going well. Don’t hesitate to pop by if you need anything.
Your neighbor, -P
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** Disclaimer: these cookies are free from the top allergens: Nuts (including coconut), eggs, wheat, and dairy. Alternative suggestions are offered in the recipe. Low allergy cookies are not meant to be healthy. They are still a sugary treat to be enjoyed in moderation**
Ingredients:
2 1/3 cup/291g nut-free, gluten free flour blend (ideal, equal parts white rice flour, brown rice flour, oat, and potato flour)
2/3rd cup/146g brown sugar, well packed
1/2 cup/100g granulated sugar
1/2 cup/113g butter flavored crisco (can be substituted with coconut oil kept slightly cooler than room temperature)
1/4/62g cup banana (can be substituted with apple sauce)
1 vanilla pod scraped and mashed (sub: 1 tsp vanilla)
1/4 cup/40g corn starch (can be subbed with tapioca flour)
1/2 tsp cream of tartar
1/4 teaspoon of xanthan gum
Pinch of Salt
1 cup/170g vegan chocolate chips, bittersweet
Directions:
Set aside non-stick baking tray, or spray baking tray with vegan non-stick spray.
In separate bowl, combine dry ingredients and whisk lightly. In mixing bowl, cream together crisco and banana. Add in brown sugar, granulated sugar, and vanilla scrapings or liquid. Mix until smooth. Slowly add in dry ingredients one scoop at a time until fully mixed. Mixture should be tacky not sticky, With rubber spatula, stir in chocolate chips.
With cookie scoop, form balls with your hand, break in half, mash smooth sides together to form one flat circle and set on tray, spaced one inch apart.
Put cookies in the fridge to cool for one hour. **Do not skip this step, the crisco or oil must harden before baking**
Preheat oven to 350F/176C.
When oven is ready, place on the middle rack and cook for 11 minutes or until lightly golden brown. Set on cooling rack. Store unused dough in fridge until baking time. Store in airtight container.
The main ingredient for instant pudding is the corn starch which adds a layer of chew and fluffiness to these cookies, which is why they’re called pudding cookies. If allergens aren’t an issue, instant vanilla pudding can be used to substitute the corn starch.
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