Soft Batch Gluten Free Low Carb Chocolate Chip Cookie
Imagine biting into a Soft Batch Gluten Free Low Carb Chocolate Chip Cookie that is chewy, melts in your mouth and is also low carb!
This is the perfect recipe that incorporates a secret ingredient to keep it from drying out and maintaining its softness for days.
I am talking about a soft batch gluten free chocolate chip cookie recipe using a vanilla pudding mix in the batter that also features my own perfect blend of GF Flour.
This key ingredient ensures a super soft texture and helps these cookies last longer than usual gluten free baked cookies without drying out.
I will walk you through how to make soft chocolate chip cookies, plus offer tips, substitutions and answer some frequently asked questions to ensure your gluten free chocolate chip cookies are flawless.
So, let’s dive into baking the best gluten free chocolate chip pudding cookie recipe!
Why the Secret Ingredient Makes these the most Delicious Chocolate Chip Cookie
Low Carb vanilla pudding mix is the secret ingredient that transforms these gluten free cookies into soft, moist, delicious cookies that rival the chewy gluten soft cookies from the grocery store.
The use of pudding mix not only adds great flavor but also provides a unique texture that keeps the cookies from drying out.
Usually with gluten free cookies you run into them being crumbly and dry, so the pudding addition gives you the moist and chewy cookies you remember from your wheat days!
Whether it’s for the holiday season or just a regular day, these chocolate chip pudding cookies are sure to become your new favorite cookie.
You can also modify the flavor of the pudding to create many different flavors of pudding cookie recipes.
What you’ll need to make these Soft Batch Gluten Free Chocolate Chip Cookies
- Butter: Make sure you plan ahead enough to have it softened to room temperature, so it creams well with the monk fruit. I chose salted butter, but you can also use unsalted butter and add a pinch of salt if you wish. Country Crock plant butter works here too for a great dairy-free option.
- Keto brown sugar: You can buy it here or make some with my Keto Brown Sugar Recipe.
- Monk fruit/erythritol: Any granulated keto sweetener will work here. I love the blends as they are closer to white sugar sweetness.
- Simply Delish Sugar Free Vanilla Pudding : Order through my link to get 10% off or you may find it at your local grocery store. Jello brand works here too, just use the dry instant pudding mix, do not prepare the pudding.
- Large eggs: These need to be at room temperature for good reason. You do not want it to harden the butter. Quickest way is to put them in hot tap water for 10 minutes. Don’t worry, it will not cook them.
- Vanilla Extract: Choosing real vanilla extract gives it a great flavor over imitation if you can get it! This recipe only needs one teaspoon vanilla extract as the pudding mix gives vanilla flavor also.
- Almond flour: Make sure this is almond flour and not almond meal. Almond meal has flakes of almond skins and will not result in the cookies as pictured.
- Bob’s Red Mill Coconut flour: I only use a little bit, but it helps with keeping the texture as close to wheat flour as possible, so don’t leave it out.
- Baking soda: Just a little bit of this helps to give the cookies rise.
- Sugar free chocolate chips: My favorite sugar free chocolate chips are made by Choc Zero as they are sugar free. You can choose whatever chips whether white chocolate chips, milk chocolate chips or dark chocolate chunks you want.
Let’s make these Gluten Free Chewy Chocolate Chip Cookies
Preheat oven to 375F and line a large cookie sheet with parchment paper.
In a large bowl of a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sweeteners together.
Put the softened butter in a large bowl first and mix until fluffy and lightened.
Now add your keto brown sugar and monk fruit to the butter and mix for at least 3-4 minutes.
Mix it very well on medium speed with your electric mixer until it is fluffy and light in color.
Now add in your eggs one at a time, mixing well after each.
In a separate medium bowl, mix together your dry ingredients including the dry pudding mix.
Mixing in a separate bowl helps to prevent any clumps in the batter, especially since we are using coconut flour which tends to clump easily.
Now with the mixer on low, slowly add the dry ingredients in thirds to the wet ingredients mixing well after each addition.
Let the batter sit for 1-2 minutes so it can meld together and create the chewy texture.
Stir in your chocolate chips or additions you have chosen now with a spatula.
Now take a cookie scoop and place dough balls 1 inch apart on your prepared baking sheet.
This ensures the cookie dough balls do not stick.
It’s an important part, even if your cookie sheets are non-stick as these cookies are likely to stick otherwise.
You can use a Silpat non-stick mat or grease your pan well if you do not have either.
Bake 10-11 minutes checking in on them at the 9-10 minutes mark because if they brown too much, they will lose their softness quality.
Look for a golden brown edge and a set center.
Once they come out of the oven, they will appear to be a thicker cookie, but just gently press them down with a spatula so the cookies are about 1/2 inch thick.
Let them sit on the baking sheet for 5 minutes before removing and finishing setting on a cooling rack.
If you can stand to wait, the baked cookies will have a better texture if you let them cool completely.
When you taste these gooey cookies for the first time AFTER baking day, you will know what I mean when I say that they remind me of the soft chocolate chip cookies from retro days!
Letting them sit overnight allows the gluten free flours to blend and finish setting with the pudding ingredients.
Keep them in an airtight container up to 5 days or in the fridge up to 10 days.
If you want to freeze them it is best to freeze the dough and bake them fresh versus freezing the baked cookies.
Just place cookie dough balls on a parchment lined pan, freeze for 1-2 hours, then put the frozen balls in a freezer bag or container for up to 3 months.
To bake, place dough balls on parchment lined pan and bake for 15-20 minutes.
If you have time, let the dough sit on the pan at room temperature to thaw a bit before baking for better results.
Tips, Substitutions, and FAQs
- Amp up the chocolate flavor beyond the chocolate chips making a chocolate version when you use a instant chocolate pudding mix instead of a banana one. You will end up with chewy double chocolate chip cookies when you try it!
- Skip the chocolate chips and go with some nuts like pistachios to create pistachio pudding cookies.
- Leave out the additions altogether to create vanilla cream gluten free cookies! These are sometimes the best with some Gluten Free Frosting in-between for a sandwich cookie.
- Ensure your butter and egg are at room temperature for a smooth and even cookie dough.
- Keep an eye on the cookies and adjust the baking time if necessary. Every oven is different, and you want the edges to be golden brown with a slightly underbaked center for the perfect texture.
- Measure flour by fluffing it up with a fork, THEN gently scooping it and leveling it off. Keep a light hand so you do not get too much.
- Make these into peanut butter cookies when you substitute half of the butter called for with peanut butter.
- Go a step further and add in different kinds of chocolate like milk chocolate chips, white chocolate chips, semi-sweet chocolate chips, chocolate chunks and even 1 tablespoon of hershey’s special dark cocoa powder! This will result in the ultimate chocolate lovers triple chocolate pudding cookies where too much chocolate doesn’t exist!
- Make these a little less chocolatey when you use a vanilla instant pudding mix and create a classic chocolate chip cookies recipe. Classic chocolate chip pudding cookies rival any old chocolate chip cookie recipe you would make!
- You can add flair to any of your favorite recipes with the addition of pudding. A box of instant pudding mix is the secret ingredient that transforms any cookie recipe to become the best chewy chocolate chip cookies, or the best chocolate cookies! Next time you make cookies, consider if it may be improved by adding it in! There are so many new pudding cookie recipes you can come up with!
Can I use any of the available gluten free flour blends found at the store instead of what’s recommended? You can only substitute the almond flour with a gluten-free flour, or cup-for cup measurement gluten free flour but you cannot substitute the coconut flour. Coconut flour helps give the best results along with the pudding mix so it remains low carb and not loaded with starches. This even helps eliminate the need for gums like xanthan gum or guar gum. Using your own flour blend may work for other gluten free recipes, but I have found that all-purpose gluten free baking flour that includes rice flour and other starches come out too gummy. The best cookies are made using my recipe as I have tested it over and over again with different ingredients and this is the winning one!
Can I use a different type of pudding mix? Yes, you can experiment with other flavors like chocolate pudding mix or lemon pudding mix to create new cookie recipes. You can even choose to use the Jello brand pudding if you want, whether the regular version or the sugar free version. Just make sure that it is the INSTANT pudding and not the cook and serve version.
Can I make these cookies dairy-free? Absolutely! Substitute the butter with vegan butter and use a dairy-free vanilla pudding mix like Simply Delish to make the cookies dairy-free.
Can I freeze the cookie dough? Yes, you can freeze the dough balls. Place them on a baking sheet to freeze, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Can I use this recipe to make cookie bars? Yes, press the dough into a parchment paper-lined baking pan and bake at 350°F (175°C) for about 20-25 minutes, or until golden brown and set in the center.
These Soft Batch Gluten Free Low Carb Chocolate Chip Cookies are the best treat to recreate the nostalgic memory of soft and chewy chocolate chip cookies with also being gluten-free.
The secret ingredient of a box of instant vanilla pudding mix ensures that these cookies remain soft, chewy, and delicious for days despite being gluten free.
Whether it’s your first time making gluten-free cookies or you’re a seasoned baker, this recipe is a must-try.
Soft Batch Gluten Free Low Carb Chocolate Chip Cookie
Equipment
- baking sheet
- parchment paper
- cookie scoop
- Wire Rack
- Large Bowl
- Spatula
- small bowl
- hand mixer or stand mixer
Ingredients
- 1/2 cup butter; softened
- 5 tablespoon keto brown sugar; packed
- 2 tablespoon monkfruit/erythritol
- 1 box Simply Delish Sugar Free Vanilla Pudding look in notes for order link
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1 cup sugar free chocolate chips
Instructions
- Preheat oven to 375F and line a large cookie sheet with parchment paper.
- In a large bowl of a stand mixer with a paddle attachment or a large mixing bowl with a hand mixer, cream the butter and sweeteners together. Put the softened butter in a large bowl first and mix until fluffy and lightened.
- Add your keto brown sugar and monk fruit to the butter and mix for at least 3-4 minutes. Mix it very well on medium speed with your electric mixer until it is fluffy and light in color. Add in your eggs one at a time, mixing well after each.
- In a separate medium bowl, mix together your dry ingredients including the dry pudding mix. Now with the mixer on low, slowly add the dry ingredients in thirds to the wet ingredients mixing well after each addition. Let the batter sit for 1-2 minutes so it can meld together and create the chewy texture.
- Now take a cookie scoop and place dough balls 1 inch apart on your prepared baking sheet. This ensures the cookie dough balls do not stick. It’s an important part, even if your cookie sheets are non-stick as these cookies are likely to stick otherwise. You can use a Silpat non-stick mat or grease your pan well if you do not have either.
- Bake 10-11 minutes checking in on them at the 9-10 minutes mark because if they brown too much, they will lose their softness quality. Look for a golden brown edge and a set center.
- Once they come out of the oven, they will appear to be a thicker cookie, but just gently press them down with a spatula so the cookies are about 1/2 inch thick.
- Let them sit on the baking sheet for 5 minutes before removing and finishing setting on a cooling rack.
- Keep them in an airtight container up to 5 days or in the fridge up to 10 days.
- If you want to freeze them it is best to freeze the dough and bake them fresh versus freezing the baked cookies. Just place cookie dough balls on a parchment lined pan, freeze for 1-2 hours, then put the frozen balls in a freezer bag or container for up to 3 months. To bake, place dough balls on parchment lined pan and bake for 15-20 minutes. If you have time, let the dough sit on the pan at room temperature to thaw a bit before baking for better results.
Video
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 cookie | |
| Servings: 16 | |
| Amount per serving | |
| Calories | 182 |
| % Daily Value* | |
| Total Fat 9.2g | 12% |
| Saturated Fat 5.3g | 26% |
| Cholesterol 38mg | 13% |
| Sodium 54mg | 2% |
| Total Carbohydrate 9g | 2% |
| Dietary Fiber 5.7g | 6% |
| Total Sugars 0.2g | |
| Protein 1.9g | |
| Vitamin D 6mcg | 31% |
| Calcium 5mg | 0% |
| Iron 1mg | 3% |
| Potassium 10mg | 0% |
Nutrition
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Order more than just one box of Simply Delish Pudding so you can try some of these recipes!
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