Four kinds of chocolate and zero flour makes for extra-decadent gluten free cookies!
Tons of food bloggers have used pudding mix in their cookies, so I know that concept is nothing new. A totally flourless cookie with pudding mix might be something new, though. That’s right. No flour, no gluten free flour substitute, nothing. Just chocolate pudding mix and some cocoa powder for your dry ingredients. So those are two kinds of chocolate. The other kinds come from what you put in the cookies. Chopped up chocolate chunks are necessary, of course, but why not up the chocolate game a little more by using two different kinds of chocolate? I went with milk chocolate and bittersweet chocolate, but feel free to use whatever speaks to you, and boom! There you have four kinds of chocolate in one rich, fudgy cookie.
The pudding mix makes the cookie taste unlike any I’ve ever had before. They’re so incredibly soft, but just packed with chocolate flavor. Since I also decided that these cookies should be the size of my head, one cookie will satisfy even the most intense chocolate craving you’ve ever had. (And believe me, I know they can be intense.)
Like I said, feel free to use whatever chocolate you want in the cookies, but I cannot stress enough how much better chopped chocolate is than chocolate chips. This cookie with chocolate chips (which are made purposely not to really melt) would definitely be delicious. But this cookie with the chopped chocolate is OUT OF THIS WORLD. It ups the chocolate factor by an unreasonable amount. Just trust me on that. And trust me that if you want something as chocolatey and decadent as this cookie, a minute of chopping up a chocolate bar is totally worth it.
Also trust me that if you’ve never tried a pudding cookie before, it will probably change your life. One bite of these changed mine. Plus, a box of instant pudding mix at the grocery store was $0.69. Seriously, less than a dollar for something that can make a cookie taste this good?! Stock up. I’ll be making many more recipes with pudding mix in the near future.
PS you can make these cookies smaller than I did…but really, why would you want to?
Flourless Chocolate Pudding Cookies
Prep: 10 min + chilling Bake: 10 min Makes: 8 very large cookies
1 stick butter, softened (I use salted. If using unsalted, add a pinch of salt to batter.)
¾ cup brown sugar (I used light, but dark will work.)
1 egg, room temp
1 tsp vanilla
1 3.9-oz (ish) packet instant chocolate pudding mix (Not cook and serve.)
¼ cup cocoa powder
1 tsp baking soda
1 cup chocolate chunks (Whatever kind you have on hand!)
1. In the bowl of stand mixer fitted with paddle attachment or by hand with an electric mixer, combine butter, sugar, egg, and vanilla and beat on medium-high for 3-4 minutes, scraping down sides of the bowl as necessary. Mixture should be light and fluffy at the end.
2. Add in pudding mix, cocoa powder and baking soda and beat on medium-high until combined, about 1 minute. Will look like thick brownie batter.
3. Add in chocolate chunks and mix to combine.
4. Form dough balls (I used a large, 1/4 cup cookie scoop.) Place dough balls onto a plate or in a container lined with parchment paper. Refrigerate for at least 2 hours, up to several days. (Chilling is not absolutely crucial for these cookies, but does help them stay together, spread slightly less, and add to the chocolate taste. I highly recommend you chill for at least some time.)
5. Bake at 350 degrees for 10-11 minutes for large cookies, or until edges are set and tops are still a little glossy and seem slightly underbaked. It is very easy to burn dark cookies, so watch carefully.
6. Remove pan from oven and let cookies cool on pan for 10 minutes to finish cooking.
Cookies will be very soft and may have trouble staying together soon out of the oven. They will set more as they sit. Keep in an airtight container.