Pistachio choc chip cookies

Pistachio choc chip cookies

When I discovered that instant pudding mixes were mostly gluten and dairy-free, I went a little overboard and bought up a whole pile of flavors.  Most of them have been used with great success in psuedo-cheesecakes  and pies (see here for the BEST chocolate peanut butter pie), as well as in pseudo-ice creams with coconut cream.  But I know that Grant loves pistachios.  So I bought a pistachio pudding mix, thinking he would really appreciate it.  And then he said that sometimes pistachio pudding can just taste like toothpaste.  I didn’t want to do that, so the box sat in the pantry for months.

And then I remembered reading somewhere about using instant pudding mixes in things like cookies.  And I was sold.  The concept comes from ‘Crazy for Crust’ (website here) and as always, I’ve adapted to make it gluten and dairy-free, and more Sarah-like.  Because that’s what I do.  

So here’s a recipe for pistachio choc chip cookies – but feel free to substitute any flavor of instant pudding mix, any type of candy or nut.  And enjoy.  Please!

Pistachio choc chip cookies

Prep Time 1 hour 15 minutes
Cook Time 12 minutes


  • 1/2 cup coconut oil
  • 3/4 cup raw sugar
  • 1 tsp vanilla
  • 1 egg
  • 1 box instant pudding mix
  • 1/2 tsp baking soda
  • 1 1/4 cups gluten-free all-purpose flour
  • 1 cup mini dairy-free chocolate chips
  • 1/2 cup chopped pistachios


  1. In a medium bowl, cream coconut oil and sugar. Mix in vanilla and egg until smooth.
  2. Mix in the pudding mix powder, baking soda and flour until well blended. Let the dough sit for 5 minutes.
  3. Stir in chocolate chips and nuts.
  4. Chill for at least 30 minutes. (You can either roll into balls before or after chilling, depending on how big your fridge is!).
  5. Preheat oven to 350F.
  6. After chilling, form 1 tsp cookie dough balls (if not already done so) and place on a prepared baking tray. Slightly press down the balls with the palm of your hand.
  7. Bake for 11-14 minutes, until the edges lose their sheen.
  8. Allow to cool on tray for 5-10 minutes then move to a wire rack to cool completely.

One thought on “Pistachio choc chip cookies

  1. What a great idea. I’m printing this one up for my recipe book because I love all the ingredients, pistachios, coconut and chocolate!

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