Eggless Pudding Cookies and homemade Cookie Tray

Vanilla Pudding Cookies

Few months back I had baked eggless butter pecan cookies using instant butterscotch pudding mix, which was a big hit. These pudding cookies are very easy to put together and taste very good. You don’t need eggs, baking soda, baking powder or sugar. With only 3 ingredients (nuts optional) butter, pudding mix and flour you can bake these amazing pudding cookies in no time. If you are interested in baking but have not baked before this is “the recipe” you should try. Nothing can go wrong and I guarantee that everybody who taste these cookies will be asking you for the recipe.

Pistachio Pudding Cookies

Since it’s Christmas season, I’ve decided to bake goodies and give it to the people in my community, like the firefighters, ER workers, librarians, post men, etc. So I decided to bake these pudding cookies in 3 different flavors, create an assorted cookie tray and hand it over to some of them.

This time I tried the instant pistachio pudding mix and french vanilla flavors. Simply follow the butter pecan cookies recipe and substitute the butterscotch pudding mix with pistachio pudding mix for 1 batch and french vanilla pudding mix for another batch. Also substitute the pecans with chopped pistachios and mini semi sweet chocolate chips respectively.

Eggless Pudding Cookies Recipe
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Prep time: 15 Mins
Cook time: 12 Mins
Yields: 24 Cookies Per Each Pudding Mix
A very simple recipe to bake tasty cookies using instant pudding mixes. These pudding cookies have a “melt in your mouth” texture.
Ingredients:
  • 3/4 Cup Softened Butter
  • 1 Package 3.4Oz Instant Pistachio Pudding Mix
  • 1 and 1/4 Cups All Purpose Flour
  • 1/2 Cup Toasted and Chopped Pistachios
Procedure:
  1. Preheat oven at 375F/190C for 15 minutes.
  2. In a small mixing bowl, cream butter and pudding mix until smooth. I used a hand held electric mixer.
  3. Gradually beat in flour.
  4. Fold in pecans.
  5. Grease a tablespoon with non stick cooking spray.
  6. Take a tablespoonful of dough and drop it on the baking sheet 2 inch apart.
  7. Flatten the dough using your fingers.
  8. Bake it for 10-13 minutes or until light golden brown. Mine were perfectly done at 11 minutes.
  9. Remove it from the oven and let it cool on the baking sheet itself for 5 minutes.
  10. Then transfer it to a wire cooling rack and let it cool completely before storing it in an airtight container.
My Notes:
  1. Toast the nuts before adding it to the dough. This will give a nice crunch to the cookies. Toast the nuts in the oven while it is preheating.
  2. Shaping the dough into balls and then flattening it with my palm. For this I first dropped tablespoonful of dough on the baking sheets. Then I greased my hands by with little butter (from the butter wrapper) and then rolled each into ball and then flattened it by pressing it with my palm. So this time I got beautiful round cookies for all the batches. Last time I just dropped a tablespoonful of dough and used a fork to press it down.
  3. The above measurement yields exactly 2 dozen cookies. I used 2 large baking sheets for each dozen and baked it one batch at a time. You can also bake both at the same time with one sheet on the middle rack and the other one on the bottom rack. If you decide to bake both batches at the same time, be sure to switch the baking sheets half way through. That is, once it’s baked for 5 minutes, move the top rack sheet to the bottom and the bottom rack sheet to the top to ensure even baking.
  4. Using the same method, bake a batch of French Vanilla cookies, using instant french vanilla pudding mix and semi-sweet chocolate chips instead of nuts.
Homemade Cookie Tray

These cookies go to
1. Sharmi’s Cookie Baking Event.
2. Happy Cook’s Homemade Christmas Gifts.
3. JZ’s Santa’s Holiday Challenge.
4. Vandana’s Baking for Beginners.
5. Susan’s Eat Christmas Cookies. Check here for cookies from around the world.


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56 Responses to “Eggless Pudding Cookies and homemade Cookie Tray”

  1. Josh says:

    Well, I just can’t figure out where I went wrong either. I am a culinary school grad and worked in professional kitchens for over a decade. Faced with the challenge of baking for my son, who is allergic to eggs, I turned to your website, since baking was never really my forte to begin with.

    I have had GREAT success with the chocolate cake I found here that calls for silken tofu, achieving perfect results each and every time I make it, but this occasion being his first party at pre-school, I wanted to make something new. I tried these cookies precisely as the recipe indicates, but still managed to produce a suspiciously dry dough (French Vanilla instant pudding, AP flour, and 1.5 sticks of butter). The dough was actually so dry, I didn’t think they’d take the chips so I simply topped each cookie with a single large chip. Nevertheless, I kept moving forward, and baked them off. They took about 11-12 min and came out looking beautiful, but the taste was all wrong, as the cookie fell apart in my mouth like a handful of sand.

    Browsing thru all the comments, I’m assuming I messed up here somewhere, but I just can’t figure out where I went wrong…it’s such a simple recipe, it almost makes no sense that they didn’t come out like yours.

    Could it be the humidity of FL getting the better of the dough? The school party is not for two more days so I plan to make cupcakes out of the chocolate cake recipe that you posted (It truly is magnificent) tomorrow morning, but I may take another shot at these as well if you can point me down the right path.

    Thanks!

    • Madhuram says:

      Hi Josh, I’m not a trained chef like you but my guess is the butter was not soft enough and so it did not give you enough moisture when you creamed it with sugar. When you creamed the sugar and butter together was it light, fluffy and creamy or did it resemble coarse crumbs? Did you use the right size of instant pudding mix? Because there are only a very few ingredients, I’m not able to think of anything else.

  2. Mel says:

    WOW! I cam across this website by accident and its amazing! im going to try these cookies tonight, and look through the rest! thank you so much for your time and effort putting these reciepes up. I have 3 children all with different allergies….Kind Regards M.

  3. Sutirtha says:

    Hi Madhuram, nice recipe you have posted. Before that I tried to make egg less cookies several time and in-vain. But this time I followed your recipe and outcome is mouth watering result. Thanks again for posting the wonderful recipe.

  4. destingirl says:

    Hello,
    Can you use Gluten Free Pantry “favorite sandwich bread” mix to make these cookies? It has white rice flour, brown rice flour,potato starch, skim milk, whey, corn starch sugar, and guar gum. Thanks,
    destinchick

    • Madhuram says:

      Maybe it could, but you would have to add some more sugar. The amount of sugar used in the bread mix would be definitely less than the pudding mix. So you would have to add sugar. But I wouldn’t know exactly until I try it out myself.

  5. Hema says:

    Hi,
    I hope you know that pudding mix have gelatin in it. And for a vegan and vegetarian it is no no. Wish this recipe had different option than pudding mix. thanks.

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