AuthorE. Gluten
DifficultyBeginner
TweetSave
Yields1 Serving
Prep Time20 minsCook Time11 minsTotal Time31 mins
 1 cup butter flavored Crisco
 1 cup brown sugar
 ½ cup white sugar
 1 small pkg. vanilla pudding mix (Jello)
 2 eggs
 1 tsp vanilla
 ½ tsp xanthan gum
 ½ tsp salt
 1 tsp baking soda
 ½ tsp baking powder
 2 cups quinoa flakes
 ½ cup chocolate chips
 ½ cup butterscotch chips
1

Cream together shortening, sugars, and pudding mix. Add eggs and vanilla. Mix JUST TIL COMBINED.

2

In a large bowl, sift together flour, xanthan gum, salt, baking soda, and baking powder. Add to creamed mixture, and beat slowly JUST TIL COMBINED. (Beating the eggs too much will make your cookies refuse to spread out.

3

They will still taste okay, but they will look like little cookie rocks.) Mix in quinoa flakes and chocolate chips. Drop on cookie sheets.

4

Bake at 350° for 11 minutes. Don't overbake them . . . they should be just barely browned.

Category

Ingredients

 1 cup butter flavored Crisco
 1 cup brown sugar
 ½ cup white sugar
 1 small pkg. vanilla pudding mix (Jello)
 2 eggs
 1 tsp vanilla
 ½ tsp xanthan gum
 ½ tsp salt
 1 tsp baking soda
 ½ tsp baking powder
 2 cups quinoa flakes
 ½ cup chocolate chips
 ½ cup butterscotch chips

Directions

1

Cream together shortening, sugars, and pudding mix. Add eggs and vanilla. Mix JUST TIL COMBINED.

2

In a large bowl, sift together flour, xanthan gum, salt, baking soda, and baking powder. Add to creamed mixture, and beat slowly JUST TIL COMBINED. (Beating the eggs too much will make your cookies refuse to spread out.

3

They will still taste okay, but they will look like little cookie rocks.) Mix in quinoa flakes and chocolate chips. Drop on cookie sheets.

4

Bake at 350° for 11 minutes. Don't overbake them . . . they should be just barely browned.

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