Sugar Free Pudding Cookies

Submitted by Northern_Reflectionz

"quick and easy to make"

 

• Ready In: 10mins
• Ingredients: 4
• Yields: 2 dozen
• Serves: 24

ingredients

• 1 (1 ounce) package sugar-free instant pudding mix (any flavor)
• 1 cup Bisquick
• 1⁄4 cup oil
• 1 egg

directions

1. Mix pudding and Bisquick.
2. Add oil and beaten egg.
3. Shape in balls and place on ungreased cookie sheet.
4. Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
5. Bake 350 5-8 minutes.

Reviews

[8301celeste]

The cookies are small and yes salty but not too bad. They need a little something but I don't know what !?!?!? Maybe splenda like the other post suggested.

 

[PistonsFan]

These don't really taste like "normal" cookies, but they're pretty good. We used low fat Bisquick, pistachio pudding and added a little bit of jelly to the top. I did think they were a little salty. But my 3 year old LOVED these things and kept asking me if we could make them again (also they are so easy to make, so a good one for kids to help with).

 

[mich26]

I made the dough, and it was super salty. Then I looked at my pudding mix and it was only 2.1 oz (chocolate), so I pulled out another one (vanilla--I was out of chocolate) and it was 1.5 oz. So I just added the whole thing, figuring that hopefully the extra amount would lesson the saltiness... But then the dough was too dry, so I added a little milk to it. It was STILL very salty, so I added some Splenda, which made it edible... I think this recipe has potential... but I don't know if bisquick is the best shortcut, due to the salt content. Also, be sure to check the oz. of your pudding mix! I would rate the cookies 2 stars the way they ended up, but since I changed it so much I didn't star it.

 

[MountainCook]

I doubled the recipe, and used 1 box of chocolate and 1 box of butterscotch. I have to admit I forgot to do the criss-cross, and was wondering why they didn't flatten out! But the little balls still taste great! I think you need a strong pudding flavor with this. I'm thinking about trying lemon, and then using lemon curd in the thumbprint.

 

[justcallmetoni]

Perhaps diabetic baking is similar to low-fat baking (something I do all the time), it's an aquired taste. In any event, I've been in search of recipes to prepare suitable trays for colleagues with diabetes and borderlines and thought I would give this a try. I used banana cream sugar-free pudding and my cookies tasted like salty biscuit dough with a hint of banana. Perhaps a little Splenda would have helped. Or maybe a more strongly flavored pudding like chocolate would have worked better. Sorry for the bummer review.