Chocolate Chip Cookies

Average Rating 4.5 from 14 ratings

Enjoy a traditional chocolate chip cookie! Made with our Baking & Pancake Mix.

Chocolate Chip Cookies

Yield: approximately 20 cookies

Chocolate Chip Cookies


  • 7 TBSP butter
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 1 egg, large
  • 1 tsp vanilla
  • 1½ cups Pamela's Baking & Pancake Mix
  • 1 cup semi sweet chocolate chips (1½ cups chips for chocolate lovers)
  • Optional: ½ cup chopped nuts


Preheat oven to 350°.

Cream butter and sugars together. Mix in egg and vanilla. Add Baking & Pancake Mix and combine. Mix in chocolate chips and nuts, if using. Place scoops of dough (1 TBSP sized) on parchment-lined or greased cookie sheet. Lightly flatten. Bake in the top third of the oven for approximately 12 to 16 minutes, depending on size. Let cookies cool slightly and use a spatula to remove from cookie sheet.

For pan cookies, bake in a greased 9”x12” pan for 20 to 25 minutes. Cut into bars after cooling.

Freeze for quick cookies: Use a small ice cream scooper or a tablespoon to form dough balls. Place on a greased cookie sheet, flatten and put in freezer. When frozen, remove from cookie sheet and store in a freezer bag. For hot, fresh cookies, remove from freezer, place dough on a greased cookie sheet and bake in a preheated 350° oven for 15 minutes.

Variations: Try white chocolate chips, milk chocolate chips, or butterscotch chips. Try pecans or macadamia nuts.

© Pamela's Products, Inc.

41 Reviews or Comments for Chocolate Chip Cookies

  1. Anita December 19, 2014 at 3:50 pm #

    This recipe is fantastic. I love Pamela’s mix. I didn’t have any brown sugar, so used all white sugar. I also prefer solid butter-flavor vegetable oil for cookies. And they turned out great. Even my gf-hating husband thought they were delicious, and I have to now make regular cookies to keep my teenage son away from these for me!

  2. Jocee February 16, 2015 at 2:06 pm #

    A friend gave me a bag of Pamela’s Baking & Pancake Mix as a gift. She said her husband even likes the chocolate chip cookie recipe on the bag. So, I tried it! They are a tasty treat every day. I keep the dough in the refrigerator, in a sealed container, and bake a couple in the toaster oven whenever I want to eat something sweet and delicious. Yum!

    Recipe Rating: 4
  3. Louise February 27, 2015 at 10:33 am #

    I just made these cookies for a retreat this weekend. They are very good however I would like to know the calorie count in a cookie and unable to find that information.

    Have enjoyed everything I’ve tried using Pamela’s Baking and Pancake Mix!

  4. NAP March 14, 2015 at 3:52 pm #

    If you want these to be free of any refined sugar, you can try this: replace the white sugar with 1/4 cup maple syrup and replace the brown sugar with 1 T blackstrap molasses. Reduce the flour just a bit so that the dough does not get too stiff. Bake at the same temperature for about 12 minutes. They are still plenty sweet and hold together pretty well once they are cooled.

    • Renee March 13, 2018 at 4:26 pm #

      I’ve used coconut sugar as well… works great if you can use it.

  5. NT March 21, 2015 at 2:01 pm #

    Our entire family loves this cookie recipe – gf or not!!! The only substitute we make is using all coconut sugar. We also use two different chocolate chips for more depth in flavor (semi sweet & 60%). These are delicious & always requested!

    Recipe Rating: 5
    • Lisa October 19, 2018 at 9:03 am #

      Does coconut sugar leave an after taste?

  6. toni March 24, 2015 at 6:09 pm #

    Yummy quick easy cookies!

    Recipe Rating: 4.5
  7. Taste USA March 28, 2015 at 1:19 am #

    This is by far the very best chocolate chip recipe EVER!! My daughter and her friends came home this weekend from college and they ate the batch as quick as I could make them. They even made an extra batch to take back with them.

  8. Sandy July 4, 2015 at 8:03 am #

    can Pamela’s chocolate chip cookie be prepares in a cast iron skillet. I an guessinng an 8″ inch pay?

    These are a favorite

  9. Rachel Kobey August 16, 2015 at 4:19 pm #

    So amazing! They are absolutely delicious and no one knew they were gluten free. I made the bars and they were super easy and were such a hit that I won’t bother ever making the cookies.

  10. Jeanette October 27, 2015 at 3:54 pm #

    I just made these as bars using 3/4 cup coconut sugar and 1/2 cup applesauce as the only changes. They are so good and moist!

  11. Kay Mason November 13, 2015 at 6:58 am #

    Fabulous recipe. I used all coconut sugar, Egg Replacer, and they are still awesome!

  12. Donna Baksai February 1, 2016 at 5:16 pm #

    Made these cookies with walnuts and carob chips. LOVE THEM!

    Recipe Rating: 5
  13. Jane February 12, 2016 at 1:59 pm #

    This is the best GF cookie recipe I have found. They are not gritty like other GF mixes I have used. My family loves them.

    Recipe Rating: 5
  14. Kim O' February 12, 2016 at 8:21 pm #

    We’ve made these several times. Always a hit! I did notice, after baking a batch tonight, they they seemed to spread more than usual (rather than rise). I’m wondering if my butter was too soft (it was left out all day) or if using butter to grease the cookie sheet rather than the spray oil made a difference. Those were the only differences from past bakes of this recipe. Hmmmm.

  15. Misha February 19, 2016 at 9:29 pm #

    These are delicious cookies the best chocolate chip cookies I’ve ever made gf or otherwise used this recipe exactly. Highly recommended!

    Recipe Rating: 5
  16. Cheryl July 30, 2016 at 4:16 pm #

    Just made this and was great – family loved the cookies even the ones who aren’t gluten free. Easy to make and not a lot of ingredients. Thanks so much for a wonderful recipe.

    Recipe Rating: 5
  17. Michele January 15, 2017 at 9:41 am #

    Very good recipe. The cookies looked like homemade bakery cookies. Nice and big. I used mini chips and toasted almonds. Gave them as a welcome gift and no one knew they were gluten free!

    Recipe Rating: 5
  18. Pam January 19, 2017 at 5:39 pm #

    These are great for gluten free….can hardly tell the difference between them and the “real” thing. They also bake quicker than traditional cookies so take that into consideration when baking them. I would take these and serve them anywhere.

    Recipe Rating: 5
  19. Sherry February 10, 2017 at 3:52 am #

    I made the pancakes, added walnuts to mix, and served with real maple syrup. Yum!! This is my first time using this product, and now I want to try other recipes.
    Thanks for this wonderful product!

  20. Megan February 13, 2017 at 2:08 pm #

    I love this recipe! Instead of using the Pamela’s GF Baking and Pancake mix, I use the Pamela’s Bread Mix + 1/2 teaspoon of baking soda. (This way the cookies are tree nut free. The Baking and pancake mix has almond flour in it, but the Bread mix does not) They come out a little more like a muffin top than a cookie texture wise, but I LOOOVE them!

    Recipe Rating: 4.5
  21. Lora February 25, 2017 at 3:56 pm #

    I used all brown sugar and added toasted, slivered almonds with the chocolate chips. Fantastic!!!

    Recipe Rating: 5
  22. Erin McQueen November 19, 2017 at 1:13 pm #

    I made the cookies exactly per recipe. They came out very very dry. Almost falling apart if not careful while holding them. I have yet to find a gluten free recipe that doesn’t end up with a completely dry cookie. 🙁 On a side note, I love Pamela’s gluten free flour though for breads and other baking. Just haven’t had success with making any gluten free cookies yet. I thought using their actual recipe for cookies would help. I like a soft almost doughy cookie. Not sure if it’s possible with gluten free flour. The flavor was good though. The texture however, super dry and crumbly. I will not use this recipe again.

    Recipe Rating: 1
    • Pamelas Customer Service November 20, 2017 at 7:36 am #

      Hi Erin,
      Sorry you had trouble with this recipe. You might try this recipe using our All-Purpose Flour Artisan Blend: Classic Chocolate Chip Cookies

    • Jeanette B. February 13, 2019 at 12:20 pm #

      Hi Erin,

      You might try using two eggs in place of one for binding together. If it is still too dry or too crispy, you might try using eight tablespoons of butter in place of seven for a moist soft cookie. This recipe is one of our family’s favorite, and loved by everyone who has tasted it. I only use Pamela’s Baking and Pancake Mix for all our baking needs; and, so far, I have found I can substitute it equally in any recipe I have tried.

  23. Lisa November 20, 2017 at 5:40 am #

    This recipe offers a nutty flavor without having to add nuts for a delicious chocolate chip cookie. Works great with mini M&M’s for Christmas. I always double the recipe since the dough and/or cookies freeze so well.

    Recipe Rating: 5
  24. Misty January 1, 2018 at 5:13 pm #

    Just made a batch. These are the BEST GF chocolate chip cookies I’ve had.
    I baked at 325 degrees for 12 minutes. The edges had a buttery crispness while the centers were classically chewy. Very nice!

    Thank you to Pamela’s for the expert recipe and for suggestions from other reviewers.

  25. Wade March 19, 2018 at 6:55 am #

    Made these last week according to the recipe. They taste great but came out flat and run together. Any tips on how to have them stay thicker and smaller?

    • Elizabeth June 2, 2018 at 6:06 pm #

      I have this same problem, so I added more flour (almost a cup) and that resolved the issue.

  26. P March 21, 2018 at 8:11 pm #

    Hi I made these with truvia brown and white sugar baking blend, zero fat in those. So did anybody ever find out the nutritional info or just divide the 77 grams of butter fat into 20 cookies, plus the chocolate chips and eggs?

  27. Ashlee April 23, 2018 at 1:34 pm #

    These did not turn out, nor has anything else I’ve used this flour for. I finally tried this recipe just to see if I have forgotten how to bake or if it’s the flour. And it is definitely the flour. Too sweet also. Such a bummer.

  28. Elizabeth June 2, 2018 at 6:02 pm #

    I always ALWAYS use more flour with this recipe (and a full stick of butter, but since I am using more flour an extra tablespoon of flour is not much). I use about a cup more flour which is significant. The flour is already sweetened a bit so just use a little less sugar if you don’t like your cookies sweet.

    Adjusted with extra flour, they are really delicious!

    • Elizabeth June 25, 2018 at 7:27 am #

      I meant *an extra table spoon of butter is not much.

  29. Liz June 27, 2018 at 3:35 pm #

    I have to make these lactose-free, so I use Earth Balance Buttery Spread. The batter is a little runny and they’re hard to lift off the sheet after they’re baked though I’ve greased,the sheet. Does not using butter cause this?

    • Pamelas Customer Service July 1, 2018 at 1:18 pm #

      Hi Liz,
      Yes, using Earth Balance could make the batter more runny.

  30. Amyjo October 30, 2018 at 5:56 am #

    This is my go-to recipe when I’m short on time and ingredients. This mix makes it so easy since the leavening and X-gum is already in it!. Perfect, do not change a thing! For pumpkin chocolate chip cookies I add 4 TBSP of solid packed pumpkin to the recipe. Yum!

    Recipe Rating: 5
  31. jewels November 2, 2018 at 1:44 pm #

    Does anyone know if i double this recipe, will that be enough to make a cookie cake?? thanks!!

    • Pamelas Customer Service November 5, 2018 at 9:06 am #

      Try this recipe: Cookie Cake

  32. Megan D January 20, 2019 at 2:54 pm #

    I love this recipe, the cookies always come out great, and all my teenage son’s friends love them. We use all coconut sugar and sometimes coconut oil instead of butter. We either make straight chocolate chip cookies or make white chocolate macadamia cookies. I find using parchment paper makes getting them off the cookie sheet easier,

  33. The Jewel February 20, 2019 at 2:18 pm #


    I looked high & low for a chocolate chip cookie recipe that a) had less sugar than traditional recipes (this recipe has 1/2 cup sugar total whereas other recipes call for 2 cups!) and b) had a chewy consistency and not only did this recipe deliver on both counts, plus they are easy to make, delicious and gluten free too!

    I’ve made dozens of chocolate chip cookie recipes over the years and this really is the best ever!

    A few notes:

    -Reduce cooking time to 12 minutes
    -Don’t grease the cookie sheet… instead use parchment paper. Less butter and the cookies will come out perfectly. Easy clean up too.
    -Always add chopped nuts (I use pecans). Great touch of protein, the cookies won’t spread out too much and the nuts make the cookie tastier… much more satisfying.

    WTG Pamela’s! I first purchased your pancake & baking mix to make healthier pancakes without all the preservatives and additives of conventional pancake mix and now I’m using it to make yummy thyme dumplings for chicken soup, scrumptious cookies and so much more! The recipes on the bag and on this website are great!

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