You’d never guess it by looking at my pantry, but I have a stash of sugar-free fat-free pudding in every flavor they make. A few months ago, I had a bit of mis-guided inspiration, and thought of all of these desserts that would be quick and easy and full of flavor, primarily by using pudding powder and cooking them in the microwave…what a fail. I didn’t take into account that my refusal to incorporate egg yolks or oil would mean absolutely disgusting results when using the microwave to cook. Thus, I have an abundance of pudding packs.
So, when I heard of using powdered pudding in cookie dough, I knew I had to try it! Here’s my spin on it, and I used my Malted Milk Crunch too, which gave it an awesome subtle flavor boost and yummy texture. I couldn’t believe how great these cookies turned out!
~Preheat oven to 350 degrees F.
~Cream the butter and brown sugar until fully incorporated (2-3 min). Add applesauce and pudding powder and continue to mix. When that is completely mixed, add the egg white and vanilla. Mix. Then add your dry ingredients until it comes together like a dough. Fold in your Malt Crunch.
*Note: If you want a punch of malt flavor, and not just a subtle one, add 2Tbs of dry malt powder to your dough too.
~Use a tablespoon to make even sized cookie dough balls on your baking sheet (you’ll want to use 2 baking sheets). Bake for approximately 10 min. Flatten them with the back of your spatula as soon as they come out of the oven. Let cool, and enjoy! They will maintain a soft texture. Yum.
Strike up a conversation: I’m moving tomorrow! And to add to that, I probably won’t be able to bake for a few days, so what should I bake first in my new city (Memphis)?
