Triple Chocolate Cookies n' Cream Gluten Free Cookies
Servings: 14 cookies
Ingredients
- ½ cup unsalted butter, melted
- ¼ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 2 cups (300 grams) gluten free flour blend
- ½ teaspoon guar, tara or xanthan gum (omit if in blend)
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 3.5 oz. package chocolate instant pudding mix
- 1 cup white chocolate chips
- 10 gluten free Oreos, broken into large chunks
Instructions
- Preheat oven to 350° F. Prepare two baking sheets by lining with parchment paper or silicone mat (optional).
- In a mixing bowl combine melted butter, sugar, and brown sugar. Add eggs and vanilla until combined.
- Add gluten free flour, gum (if not in flour blend), salt, baking soda, and chocolate instant pudding. Mix until combined.
- Gently stir in white chocolate chips and Oreos until dispersed throughout.
- Place a golf ball size piece of dough on baking sheet, leaving 1 ½ - 2 inches in between each cookie.
- Bake for 9-10 minutes. Allow to cool slightly before transferring to a cooling rack. Store any leftovers in an airtight container.