AuthorE. Gluten
DifficultyBeginner
TweetSave
Yields1 Serving
Prep Time20 minsCook Time11 minsTotal Time31 mins
 1 cup margarine
 ¾ cup packed brown sugar
 ¼ cup sugar
 1 (3.4 oz) pkg. instant vanilla pudding mix
 2 eggs
 1 tsp vanilla
 1 tsp xanthan gum
 1 tsp baking soda
 1 cup chocolate/butterscotch chips
 1 cup chopped walnuts (optional)
1

Cream butter, sugars, and pudding. Add eggs one at a time, beating well after each. Beat in the vanilla.

2

Sift together flour, xanthan gum, and soda. Gradually beat into the creamed mixture.

3

Stir in the chips (and nuts if desired) Drop 2" apart on an ungreased baking sheet.

4

Bake at 350 degrees for 11 minutes. Let cool. Store in a Ziplock bag for at least 3 hours for best taste.

Category

Ingredients

 1 cup margarine
 ¾ cup packed brown sugar
 ¼ cup sugar
 1 (3.4 oz) pkg. instant vanilla pudding mix
 2 eggs
 1 tsp vanilla
 1 tsp xanthan gum
 1 tsp baking soda
 1 cup chocolate/butterscotch chips
 1 cup chopped walnuts (optional)

Directions

1

Cream butter, sugars, and pudding. Add eggs one at a time, beating well after each. Beat in the vanilla.

2

Sift together flour, xanthan gum, and soda. Gradually beat into the creamed mixture.

3

Stir in the chips (and nuts if desired) Drop 2" apart on an ungreased baking sheet.

4

Bake at 350 degrees for 11 minutes. Let cool. Store in a Ziplock bag for at least 3 hours for best taste.

Gluten Free Soft Batch Chocolate Chip Cookie