Thursday, January 28, 2010

White Chocolate Pudding Cookies

What a mouthful! Literally! After three batches I think I finally got this recipe down. These are versatile enough to change with the seasons or your preference. I added cranberries and pistachios, but you could make them with chocolate chips, apricots, or your favorite garnish. These are soft batch type cookies not the crunchy type-- just an FYI.

1 small box of Jello Pudding (white chocolate)
1 1/3 cup of white bean puree
2 tablespoons vegetable oil
2 tablespoons of egg beaters (or 1 medium sized egg)
1/3 cup corn starch
1 tablespoon vanilla
2 1/2 tablespoons of stevia
1 teaspoon baking soda
1/3 cup dried cranberries
1/3 cup chopped pistachios

Heat oven at 350. Place bean puree in bowl with pudding mix and corn starch. Mix well, batter should be thick. Add egg, oil and vanilla while mixing. The batter should become less stiff. Add stevia, baking soda, cranberries and pistachios. Grease pan and spoon tablespoon sized drops of batter onto pan and flatten them out a bit (they wont spread like regular cookies). Bake in oven for about 15 minutes, or until the cookies become golden brown on top. Cool and enjoy!