These Chocolate Chip Pudding Cookies are insanely thick, soft, and chewy, and make for the BEST low point cookie-I guarantee EVERY cookie lover will LOVE these!!

Makes 36 cookies (3-inch)

What ingredients do I need to make these Chocolate Chip Pudding Cookies?

• All-purpose flour– you can substitute the all purpose flour for coconut flour, almond flour, or gluten free flour- keep in mind the point values may vary depending on which brand you use. 
• Baking soda
• Light butter-softened. I use Land O’ Lakes light butter made with canola oil. Any light butter would work- however I don’t recommend using unsweetened applesauce- these cookies need the creaminess of the light butter. 
• Zero point brown sugar sweetener- I use Lakanto Golden sugar sweetener 
• Zero point white sugar sweetener- I use Lakanto monkfruit Classic or Baking sweetener 
• Sugar free instant vanilla pudding mix-You could substitute the vanilla for any flavor such as: cheesecake, chocolate fudge, or white chocolate pudding mix. This is the key ingredient-which makes these chocolate chip cookies so soft and fluffy! 
• Eggs or egg whites- be sure to have the eggs at room temperature prior to beating them into the batter.
• Vanilla extract
• Sugar free chocolate chips– I like to use ChocZero milk chocolate chips. You could use dark, semi sweet, or white no added chocolate chips, if you desire. Save 10% off your order of the ChocZero item using promo code: pounddropper. Click HERE to order. 

What are the tips in making perfect Chocolate Chip Pudding Cookies every time?

1. Measuring the flour correctly. Spoon the flour into the measuring cup then scrape it off the top.
2. Use parchment paper. It creates even baking and the cookies stay thick and don’t spread as easily.
3. Be sure your eggs are at room temperature prior to mixing them into the batter. 
4. Do not OVER-MIX the cookie dough. As soon as the flour mixture is mixed, stop. Otherwise you will end up with hard cookies.
5. Fold in half of the chocolate chips and then add a few more chocolate chips to the top of the cookie right before cooking. That makes them look prettier! 
6. Use instant pudding mix in the batter-this is the secret ingredient that makes these chocolate chip cookies stay soft!

What sweetener do I use to make these Chocolate Chip Pudding Cookies?

These can be made with any white granulated sugar sweeteners. Keep in mind not all sweeteners are the same..they may vary in sweetness and point values.

 Lakanto Baking Sweetener matches the sweetness of sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking and cooking ingredients. If you use a different sweetener be sure to use the ratio for regular sugar that it states on back of the package.

I use the Golden for a Brown Sugar Alternative: 

The Classic for a Granulated White Sugar Alternative 

 

Or the Baking Sweetener Alternative 

Where can I purchase Lankanto Monkfruit Classic Sweetener and Products?

You can find the Lakanto Monkfruit Sweetener online using the link below:

Save 15% on your order with promo code: POUND15

 

How do I make these Chocolate Chip Pudding Cookies?

Preheat oven to 350 degrees.

Line two to three baking sheets with parchment paper. Set aside. 

In a large mixing bowl, whisk together flour and baking soda and set aside.

In a separate large bowl, cream butter and white and brown sugar sweeteners. 

Add in the pudding mix and beat until light and fluffy. 

Add eggs or egg whites and vanilla 

and beat until smooth.

Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low so the flour doesn’t get everywhere.

Gradually turn the mixer up to high and mix until combined. Be careful you don’t want to over mix-otherwise you will end up with tough cookies.

Add the rest of the dry ingredients and repeat until dough is just combined.

Fold in 1/4 cup chocolate chips and stir well until all ingredients have been incorporated

.

Drop rounded balls of dough onto prepared baking sheets using a Tablespoon or a medium cookie scoop (about 1.5-tablespoons)

leaving about 2-3 inches between each cookie.

Evenly press the remaining chocolate chips on top of each cookie. 

Bake for 12-15 minutes or until cookies start to brown around the edges. Remove from oven. 

Cookies will appear undone but will continue to bake on the hot baking sheet.

Let them cool on the sheet for 52-5 minutes before removing then onto a rack.

Store cookies in an airtight container for up to 3 days. Cookies can also be frozen for up to a month.

Ingredients:

• 2 1/4 cups all-purpose flour, spooned and leveled 
• 1 tsp baking soda
• 1 cup light butter, softened- I use Land O’ Lakes light butter made with canola oil 
• 3/4 cup zero point brown sugar sweetener- I use Lakanto Golden or Brown Sweetener 
• 1/4 cup zero point white sugar sweetener- I use Lakanto monkfruit Classic or Baking sweetener 
• 1 ( 1 oz.) package sugar free instant vanilla, cheesecake, or white chocolate pudding mix
• 2 eggs or 4 egg whites, at room temperature 
• 1 tsp vanilla extract
• 1/2 cup or 4 oz. sugar free chocolate chips- I like to use ChocZero milk chocolate chips 

Directions:

1. Preheat oven to 350 degrees.
2. Line two to three baking sheets with parchment paper. Set aside. 
3. In a large mixing bowl, whisk together flour and baking soda and set aside.
4. In a separate large bowl, cream butter and white and brown sugar sweeteners. 
5. Add in the pudding mix and beat until light and fluffy. 
6. Add eggs and vanilla and beat until smooth.
7. Slowly add half of the dry ingredients to the wet ingredients and turn the mixer on low so the flour doesn’t get everywhere.
8. Gradually turn the mixer up to high and mix until combined. Be careful you don’t want to over mix the cookie dough. As soon as the flour mixture is mixed, stop. Otherwise you will end up with hard cookies.
9. Add the rest of the dry ingredients and repeat until dough is just combined.Fold in 1/4 cup chocolate chips and stir well until all ingredients have been incorporated.
10. Drop rounded balls of dough onto prepared baking sheets using a Tablespoon or a medium cookie scoop (about 1.5-tablespoons), leaving about 2-3 inches between each cookie.
11. Then add a few more chocolate chips to the tops of the cookies right using up the remaining chocolate chips.
12. Bake for 12-15 minutes or until cookies start to brown around the edges. Remove from oven. Cookies will appear undone but will continue to bake on the hot baking sheet.
13. Let them cool on the sheet for 2-5 minutes and then remove to wire racks.
14. Store cookies in an airtight container for up to 3 days. Cookies can also be frozen for up to a month.

Makes 36 (3-inch) cookies

2 Points® for 1 cookie or 5  Points® for 2 cookies 

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.