Recipe by MessyJessy
I used an existing Jello gelatin recipe and changed it up to come up with this recipe. I added my favorite things and took out things I didn't like. I love Jello Pudding and you can make this recipe in any flavor pudding that you like. I added protein powder and used soy flour because I am always trying to cut back on carbs. You can use regular flour in place of these if you like. These cookies are also very good frozen. These are not quite as tasty as regular cookies but hit the spot if you are looking for a protein enriched dieter's cookie.
Top Review by Chef Chocoholic
These are delicious! Very soft and chewy. I didn't have any chocolate chips so I added some more pudding. Next time I won't put so much baking powder in though. (you could taste it. : p) Didn't make very many, got about a dozen. btw, I made these using 1/4 cup oil instead of the applesauce, and 1/2 cup flour instead of the whey protein and soy flour. Thanks for posting!
- 1⁄4 cup applesauce
- 1⁄4 cup Splenda sugar substitute
- 1 ounce Jell-O pudding mix (Sugar Free Fat Free Jello Instant Pudding small package)
- 1 egg
- 1⁄4 cup whey protein (powder form)
- 1⁄4 cup soy flour
- 1 teaspoon vanilla
- 1 teaspoon mint extract
- 1 teaspoon baking powder
- 1⁄2 cup semi-sweet chocolate chips (optional)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Stir all ingredients together in a bowl until batter forms a dough like consistency. Batter will be very sticky.
- Spoon dough onto a greased and floured cookie sheet or spoon into a mini muffin tin filling each slot halfway full.
- Bake about 8-10 minutes at 350 or until tooth pick comes out mostly clean. These cookies will stay very moist and cake like inside but will firm on the outside.