The best gluten free chocolate chunk cookies you’ll ever eat! The secret is the pudding mix!
All too often it can be hard to get gluten free cookies to stay soft, chewy, and perfectly puffy. One look at the picture above and I bet you can tell that’s not the case with these beauties! These chocolate chunk cookies are thick, big, gooey and delicious thanks in large part to the box of vanilla pudding mix used in the batter.
I recently baked these totally flourless chocolate pudding cookies and they worked out so well that I knew I needed to use pudding mix again soon. So I drew a little inspiration from Averie at Averie Cooks and decided to go for a pudding mix take on the classic cookie. I am so glad I did!
The pudding mix is vanilla, but don’t worry about that overpowering the taste of the cookie. I used all brown sugar with it so the classic chocolate chip cookie flavor would still be shining through. The mix is there more to help the texture of the cookie. Once you bite into it you’ll be wondering how you ever got this far in your life making cookies without pudding mix, especially gluten free cookies!
I’ve mentioned before that I prefer to use chopped chocolate or chocolate chunks in my cookies because they melt so nicely and stay a little gooey even after they’re fully cooled. If you want to take away the hassle (and arm workout) of chopping up chocolate bars, feel free to use chocolate chips! I wouldn’t skimp on how large these cookies are, though. I measured the dough out with my large, 1/4 cup scoop. They’re big, yes, but not unreasonable! And it helps them stay puffy and soft without dramatically underbaking them. Use dark chocolate in the cookies if you’re worried about the health aspect and the antioxidants will cancel the calories right out! It’s just science.
Gluten Free Chocolate Chunk Pudding Cookies
Prep: 10 min + chilling Bake: 10 min Makes: 14 large cookies
Ingredients:
1 ½ sticks butter, softened
1 cup brown sugar (I used light. Dark will work.)
1 egg, room temp
1 tsp vanilla
2 cups all purpose gluten free flour (I used Cup4Cup.)
1 packet vanilla pudding mix (Use instant pudding mix, not cook and serve or sugar free!)
1 tsp baking soda
12 oz chopped chocolate or 2 cups chocolate chips (I used a mix of bittersweet and semisweet chocolate. Use whatever you have!)
Directions:
1. In the bowl of a stand mixer fitted with paddle attachment or by hand with an electric mixer, beat the butter on medium high until it is light and fluffy. Add in the brown sugar and cream together until very well combined, 1-2 minutes.
2. Add the egg and vanilla and beat on medium-high for 2 more minutes, scraping down the sides as necessary.
3. Add the GF flour, baking soda, and pudding mix and beat on medium for 1 minute, scraping down the sides of the bowl as necessary.
4. Pour in the chopped chocolate or chocolate chips and stir to combine.
5. Using a 1/4 cup measure or by hand, form large balls of dough. Place dough balls onto a tray or plate lined with parchment paper. Cover and chill in refrigerator for several hours or up to 5 days.
6. When ready to bake, preheat oven to 350 degrees. Line cookie sheets with parchment paper. Place cookie dough several inches apart and bake for 10-12 minutes or until the edges are fully set and the tops are starting to set, though they might appear slightly underdone. Allow cookies to cool on trays for 10 minutes before placing on wire rack to finish cooling entirely.
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