- Ingredients + Allergens
No No approximately 20 cookies Desserts Gluten-Free, Soy-Free, Corn-Free Cookies & Bars No Baking and Pancake Mix
Enjoy a traditional chocolate chip cookie! Made with our Baking & Pancake Mix.
- 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.
- Nutrition Facts
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!
For pumpkin chocolate chip cookies I add 4 TBSP of solid packed pumpkin to the recipe. Yum!
Adjusted with extra flour, they are really delicious!
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.