Chocolate Chip Cookies

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

Ingredients

    Yield: approximately 20 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
Directions

    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.

Customer Reviews

Based on 43 reviews
88%
(38)
7%
(3)
2%
(1)
0%
(0)
2%
(1)
D
Debbie

These cookies are probably the best gluten free cookies I've had. Any time I bring them somewhere, no one knows they're gluten free and often ask for the recipe. I've been gluten free 30 years and have tried MANY brands. Pamela's is by far our family's favorite.

V
Vgirl

Absolutely Enjoy Them! No Complaints!!

G
Great baking mix

I love pamela’s baking mix, and I’m glad it’s now paleo with almond flour. I don’t eat sugar so I subbed the white sugar with 1/4 cup of xylitol and then the brown sugar with yacon syrup. (Only two table spoons). I would probably add less next time as I don’t need them to be too sweet. I also used a high quality 100 percent cacao bar to make chocolate chips.

G
Gwendolynn

Amazing easy to make and quick

M
Mochazirra

This was a great recipe, overall. Alterations I made to the recipe:
*slightly decreased the white sugar
*added extra vanilla
*used 1/2 coconut oil, 1/2 butter
*1/2 unsweetened 100% cacao chocolate chips and 1/2 70% dark chocolate chips
*used one small egg (all I had from the chickens, yesterday)

Took these to an event and all were eaten. Received a lot of compliments on them, including appreciation that they were sweet but not overly so. Will make again.

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