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Chocolate Pudding Cookies

Diabetic.Foodie's picture
Ingredients
  Buttermilk biscuit mix 8 Ounce (1 Box)
  Sugar free instant chocolate pudding mix 1 Packet
  Egg 1 Large
  Egg white 1
  Vegetable oil 1⁄4 Cup (4 tbs)
Directions

Preheat oven to 350°F (175°C).
Lightly grease one large or two small cookie sheets with vegetable oil.
Mix biscuit mix and pudding mix together in a large mixing bowl, Beat to blend the egg with the egg white.
Add egg and the 1/4 c. (60 mL) of the vegetable oil to mixes.
Blend well until a dough forms.
Roll dough into 1 in. (2.5 cm) balls.
Place balls 2 in. (5 cm) apart on the cookie sheet(s).
Press the bottom of a glass onto the dough balls to flatten them slightly.
Bake for about 7 to 10 minutes, or until cookies are firm.
Transfer to cooling rack.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1739 Calories from Fat 801

% Daily Value*

Total Fat 90 g138.5%

Saturated Fat 17.9 g89.7%

Trans Fat 8.6 g

Cholesterol 218.3 mg72.8%

Sodium 7662.8 mg319.3%

Total Carbohydrates 212 g70.7%

Dietary Fiber 3.4 g13.6%

Sugars 10.7 g

Protein 27 g54.3%

Vitamin A 5.2% Vitamin C 0.76%

Calcium 41% Iron 56.4%

*Based on a 2000 Calorie diet

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Chocolate Pudding Cookies Recipe