Chocolate Chip Tapioca Pudding Cookies ( gluten free )
Ingredients:
2 1/2 C. Gluten free blending flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Xanthan gum
1/2 C. Butter
1/2 C. Granulated sugar
1/2 C. Brown sugar
2 Eggs
1 C. Chocolate chips
1 C. Tapioca pudding, cooked
1/4 C. Flax seeds
1 Tbsp. Premium dry cocoa
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper. Set aside
3. Blend flour, b. powder, b. soda and xanthan gum together in a small bowl and set aside.
4. Mix butter and sugars in a large mixing bowl and cream together to form a smooth paste
5. Add eggs to butter/sugar mixture and beat with an electric hand mixer until smooth and creamy
6. Cook Tapioca according to package directions and allow to cool before adding to wet ingredients
7. Mix dry cocoa with cooled tapioca pudding and stir until cocoa has dissolved into pudding mix
8. Add tapioca mixture and flax seeds to wet ingredients and mix until all ingredients are combined well together.
9. With a teaspoon take small amounts of cookie dough and place 2 inches apart on parchment paper
10. Press cookie mounds with a fork to flatten them evenly round and bake for 10 minutes in preheated oven.
11. Remove from oven and place on wire rack to cool completely before storing away in a container for longer storage period
Servings: 24 Cookies
