Pudding Cookies

This recipe came from an online gluten-free forum and immediately became a family favourite of ours. These taste very similar to the Tollhouse Cookie recipe when using a vanilla or french vanilla pudding mix. They are a moist and chewy cookie, so you will want to store them in an airtight container to prevent them from drying out. I have made a few adjustments to the original recipe.

1/2 cup softened butter
1/2 cup butter-flavoured vegetable shortening
1/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1 small package of vanilla instant pudding mix (3.4 oz/96 g)
2 eggs
2 1/4 cups of gluten-free flour mix (I use Bette Hagman's Gluten-Free Flour Mix)
1 tsp baking soda
1/2 tsp xanthan gum
1 cup of semi-sweet chocolate chips

Combine the butter, shortening and sugar; beat until fluffy. Add vanilla and pudding mix and beat until smooth. Beat in eggs. Gradually add the flour and baking soda. Add the chocolate chips. Roll into balls and flatten with a fork. Bake on an ungreased cookie sheet for 8-10 minutes at 325 degrees F or until just set. Let rest on the cookie sheet for a couple of minutes before removing.

Variations: You are limited with these only to your own imagination! Try changing the flavour of the pudding mix to chocolate or butterscotch or use another flavour. Vary the additions added to things like butterscotch chips, peanut butter chips or nuts, or leave the additions out altogether.