09/17/2026
Want that thick, soft, almost pudding-like cookie without adding banana pudding mix? 🍌🍪
Here’s the trick: separate the flavor from the texture.
Instead of using banana pudding mix for both, use real banana for the banana flavor and an instant/pregelatinized starch (a specific type of modified cornstarch) to help create that thick, soft texture.
So what is pregelatinized starch?
It’s starch that has been processed so it can absorb and bind water more readily than regular cornstarch. In baked goods, that can help with moisture retention, tenderness and a soft interior. It’s one reason modified starches are useful in products like instant pudding and soft baked goods. (Cereals & Grains Association)
For cookies, I would start with about 1–2% of your flour weight. For example, if your recipe has 200 g flour, try 2–4 g instant/pregelatinized starch and adjust from there.
And this is the part I love:
I can use real banana instead of banana-flavored pudding mix, so I’m not relying on the artificial banana flavoring from the mix to give me the flavor I want.
Look for Instant ClearJel or another food-grade instant/pregelatinized starch. Just make sure you’re buying the instant version, not regular cook-type ClearJel.
Because understanding why an ingredient works gives you so many more options than simply reaching for a box. ❤️
For more cookie science, recipes and tutorials, check out my website. Link in bio.
