Shake Pudding Cookies


  • 1 pk Shake (MF Dutch Chocolate)
  • 1 pk Pudding (MF Chocolate)
  • 1 T Flax Seed Meal (adds a nice texture, optional)
  • 1⁄2 t Baking Powder
  • 2 pk Splenda (I like them sweet)
  • 1 ds Ground Cinnamon
  • 1 ds Cocoa Powder
  • 1⁄2 c Water (about)
  • Vanilla Extract (splash)
  • Butter Extract (splash)
  • 1 T Peanut Butter (crunchy!)


Mix wet and dry ingredients separately. Mix both together until you have the consistency of a thick dough. You may not use every drop of water. I used just a bit less.

Take 1 tbsp of peanut butter (crunchy is what i used, but this could be emitted anyway…make sure to count this as your snack) Mix it all together really well…to dough/paste consistency Bake in 375 F oven for 16-18 minutes.

I baked mine on a cookie sheet lined with parchment paper, but you could probably do it on a non-stick sheet as well. If that’s the case, you may want to cut down on cooking time a bit.

Allow to cool before eating, they sit up better that way.

2 MF meals and 3 condiments.


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