Chocolate Chip Tapioca Pudding Cookies (Gluten Free)

• 2 1/2 C. Gluten free flour blend
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/2 tsp. Xanthan gum
• 1/2 C. Butter
• 1/2 C. Granulated sugar
• 1/2 C. Brown sugar
• 2 Eggs
• 1 C. Chocolate chips
• 1 C. Tapioca pudding, cooked
• 1 Tbsp. Premium dry cocoa
• 1/4 C. Flax seed

1. Preheat oven to 375 degrees Fahrenheit
2. Line a large cookie sheet with parchment paper
3. Blend flour, b. powder, b. soda and xanthan gum together in a small bowl. Set aside
4. In a large mixing bowl combine butter and sugars together and mix to form a smooth paste
5. Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy
6. Cook tapioca pudding according to package directions and allow to cool before adding to wet ingredients
7. When pudding has cooled stir cocoa into pudding and dissolve completely
8. Combine chocolate chips, flax seeds and tapioca pudding and mix into butter/sugar mixture and combine ingredients well
9. Mix in dry ingredients and mix well to make a smooth cookie dough
10. With a teaspoon take a small amount of dough and place 2 inches apart on parchment paper
11. Press dough down with a fork and bake for 10 minutes until lightly browned
12. Remove from oven and place cookies on wire rack to cool completely before storing away in a container for a longer storage period

flour blend, baking powder, baking soda, xanthan gum, butter, sugar, brown sugar, eggs, chocolate chips, tapioca pudding, cocoa

Taken from www.epicurious.com/recipes/member/views/chocolate-chip-tapioca-pudding-cookies-gluten-free-52589951 (may not work)