Serves: 60
Total Calories: 1,124
Preheat oven to 350°F.
Cream butter, sugars, and pudding mix. Add eggs and mix well. Make sure you don't over beat the eggs or your cookies won't spread and will have more of a cake taste to them. Add vanilla.
Sift together flour, xanthan gum, and baking soda. Gradually beat into the creamed mixture. Stir in chocolate chips and nuts. Drop 2 inches apart on an ungreased baking sheet.
Bake for 11 minutes. Let cool. Store in a Ziploc bag.
This Soft Batch Cookies recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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