Fudgy, chewy, soft, chocolaty, intense…all words that can be used to describe these awesome cookies.
The problem that many Pesach cookies,or desserts in general, have is that they taste like potato starch. I wanted to fix that problem and so I started to think what else could be used as a binder for cookies…then it hit me: pudding mix! There usually is a starch in pudding mix (which is how pudding gets thick), but maybe it wouldnt make the cookie taste like starch. So I tried it…success!
FYI: Pudding is claimed to be a British invention. The first puddings made in ancient times were actually a meat product similar to sausages. The pudding we know today is more similar to custard, because of the custard power, which is similar to pudding mix. The first mention of chocolate pudding comes from a cookbook in 1730 called The Complete Practical Cook by Charles Carter. Below is an advertisement from 1837 advertising the first packaged custard mix. The pudding we (us Americans) know (the sweet thick yummy chocolate thing) is more an American product. If you travel to, for example, England and ask for pudding you will most likely get something more cake-like.
Now back to these Pudding Cookies:
These cookies are really easy to make and yield amazing results. Trust me, you don’t need to be gluten free to eat these either…they are just a great fudgy chocolate cookie that happens to be gluten free and great for Pesach.
Triple Chocolate Gluten Free Pudding Cookies
Yield: about 24
1/3 C. Oil
3/4 C Brown Sugar
1/2 C. Sugar
1 tsn Vanilla sugar
1 1/4 C. Gluten Free Chocolate Pudding Mix (about 2 3.9 oz packages)
1/2 C Cocoa Powder
1 1/2 tsn Baking Soda
3/4-1 C.Chocolate chips **pictured are with white chocolate chips, check to make sure yours are kosher for Passover if you are using for Passover.
Preheat the oven to 350 degrees. Either spray a baking sheet with oil spray, or cover with parchment paper and set aside
Mix the oil, sugars, vanilla and eggs together until combined. Add in the pudding mix, cocoa powder, and baking soda and mix. Add in the chocolate chips and mix.
Place about 1 tablespoon of batter per cookie on the cookie sheet in mounds, DO NOT FLATTEN, they spread.
Bake 10 minutes. Let cool before taking them off the sheet otherwise they might break.