Chocolate Chip Pudding Cookie – Processed Free Transition Cookie
So aside from my super long title…I wanted to just be very clear about why I made this cookie. As I share recipes for sweets that are processed free, sometimes people say that it’s hard to go from super sweet to “super healthy” where the sugar levels are much lower.
So I created a transition cookie using a recipe for a pudding cookie that I used to love getting at school fairs and at friends birthday parties. It’s not the “healthiest” version of a chocolate chip cookie you can get – however, it does take a very popular cookie and take out the artificial dyes, colors, preservatives and additives – using organic ingredients – and make it a better choice than what you’re used to – all without sacrificing any flavor.
Now once you’re on these bad boys, the next step would a be processed free chocolate chip cookie which I will post later!
But for now, for those people in your life who refuse to try the “healthier” version of foods, they will never know we cut out the crap and cleaned up this cookie because it’s so good. Also, warning to people who are already used to less sugar, these will make your sweet tooth ache. I find however if I’m going to give people cookies they are willing to eat, they will never know they are eating cleaner ingredients in this recipe.
**Also forgot to mention that it was gluten free, because honestly I forgot – doesn’t taste gluten free at all! So anyways, yes a good option for your gluten free friends.
And now for what you need. One of the biggest switches in this recipe is using the natural version of pudding mix which just recently became available in stores.
Ingredients
- ¾ cup grassfed or pastured butter, softened
- ¾ cup organic brown sugar or unrefined coconut sugar
- ¼ cup raw sugar cane sugar
- 1 (3.4 oz) package instant naturals vanilla pudding, dry
- 2 pastured organic eggs
- 1 tsp organic vanilla
- 1 tsp baking soda
- 2¼ cups gluten free flour
- 1½ cups organic chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Stir together flour and baking soda in a large bowl and set to the side.
- In a large bowl, using a hand mixer, cream butter and sugars together until fully combined.
- Add in pudding package and beat until combined.
- Mix in eggs and vanilla.
- Mix in flour mixture slowly until well incorporated ( I did it in fourths).
- Add chocolate chips and fold in gently.
- Using a teaspoon scoop out heaping teaspoons and place on greased baking sheet or parchment paper.
- Bake at 350 degrees F for 10 – 12 minutes.
And then enjoy!
These spread out quite a bit so make sure to leave at least 1 – 2″ between the cookies before they bake. Also they should be light tan around the edges when you take them out.
And of course, please let me know if you make them and share them. What did everyone think of them!!