Chocolate Chip Tapioca Pudding Cookies (Gluten Free) Recipe

Name: Chocolate Chip Tapioca Pudding Cookies (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 C. Gluten free flour blend; 1 1/2 tsp. Baking Powder; 1/2 tsp. Baking Soda; 1/2 tsp. Xanthan gum; 1/2 C. Butter; 1/2 C. Granulated sugar; 1/2 C. Brown sugar; 2 Eggs; 1 C. Chocolate chips; 1 C. Tapioca pudding, cooked; 1 Tbsp. Premium dry cocoa; 1/4 C. Flax seed

Servings: persons

2 1/2 C. Gluten free flour blend
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Xanthan gum
1/2 C. Butter
1/2 C. Granulated sugar
1/2 C. Brown sugar
2 Eggs
1 C. Chocolate chips
1 C. Tapioca pudding, cooked
1 Tbsp. Premium dry cocoa
1/4 C. Flax seed

1
Preheat oven to 375 degrees Fahrenheit
2
Line a large cookie sheet with parchment paper
3
Blend flour, b. powder, b. soda and xanthan gum together in a small bowl. Set aside
4
In a large mixing bowl combine butter and sugars together and mix to form a smooth paste
5
Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy
6
Cook tapioca pudding according to package directions and allow to cool before adding to wet ingredients
7
When pudding has cooled stir cocoa into pudding and dissolve completely
8
Combine chocolate chips, flax seeds and tapioca pudding and mix into butter/sugar mixture and combine ingredients well
9
Mix in dry ingredients and mix well to make a smooth cookie dough
10
With a teaspoon take a small amount of dough and place 2 inches apart on parchment paper
11
Press dough down with a fork and bake for 10 minutes until lightly browned
12
Remove from oven and place cookies on wire rack to cool completely before storing away in a container for a longer storage period

1481

kcal

Calories

Fat

218

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 C. Gluten free flour blend, 1 1/2 tsp. Baking Powder, 1/2 tsp. Baking Soda, 1/2 tsp. Xanthan gum, and more.

Yes, Chocolate Chip Tapioca Pudding Cookies (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Tapioca Pudding Cookies (Gluten Free)

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