Sugar Free Pudding Cookies
Indulge your sweet tooth guilt-free with these soft and chewy Sugar Free Pudding Cookies, a deliciously satisfying treat perfect for anyone watching their sugar intake. Made with sugar-free instant pudding mix and sweetened with your favorite sugar-free sweetener, these cookies boast a rich, melt-in-your-mouth texture that’s irresistibly decadent. The optional addition of sugar-free chocolate chips makes them an even more delightful snack for low-sugar or keto-friendly treat lovers. Ready in just 25 minutes and easy to customize with either vanilla or chocolate pudding flavors, these cookies are ideal for dessert, snack time, or a post-dinner treat. Perfectly crisp on the edges with a tender center, they’ll quickly become a household favorite.
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Recipe Information
Ingredients
- 1 cup Unsweetened butter, softened
- 0.75 cup Granulated sugar-free sweetener (e.g., erythritol or monk fruit sweetener)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2.25 cups All-purpose flour
- 3.4 ounce Sugar-free instant pudding mix (vanilla or chocolate flavor)
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Sugar-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, combine the softened butter and sugar-free sweetener. Beat until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer.
Add the eggs and vanilla extract to the butter mixture. Beat until well incorporated.
In a separate bowl, whisk together the flour, sugar-free pudding mix, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
If desired, fold in the sugar-free chocolate chips using a spatula or wooden spoon.
Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they will set as the cookies cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
1900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 517.2 g | 188% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 0.9 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 93 mg | 7% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
