Pudding Cookies!

A member on my Facebook group shared a NON LOW CARB post for Christmas cookies and I said HEY I can make that low carb! With a few easy substitutions I was able to make them! The first pan I baked ran together I totally made them too big though. The second tray I cooked a little longer and made a bit smaller. They came out moist and chewy almost like a brownie type texture.

The original cookie is from Crayons and Cravings I subbed the flour for almond flour and the sugar for truvia can blend sweetener and the pudding for sugar free pudding! They came together quick and was very easy to make. I think next time I may make them even smaller.

These are an absolute keeper and I will be making them again! If you make them do let me know what you think and maybe we can even try new flavors!

What we need:

¾ cup butter, room temperature

¼ cup Coconut oil

1 ½ cups sweetener

2 eggs, room temperature

1 ½ teaspoon vanilla extract

2 ½ Cups Almond flour

1 (3.4 ounce) box sugar free instant vanilla pudding

1 teaspoon baking powder

½ teaspoon salt

What we do:

Oven at 350F

Cream together butter, sweetener, and coconut oil till nice and fluffy

Add eggs one at a time then the pudding mix

In another bowl mix together the flour, salt and baking powder

Slowly add to the creamed butter mixture mixing well after each addition.

Spoon 1Tbs balls onto a parchment paper lined baking sheet and bake for 12-18 mins until the edges are slightly brown

Let cool completely before removing from the tray

These created a nice soft chewy texture like a brownie. We did enjoy them and the best cookie I was able to make yet