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Chocolate Chip Cookies
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Gluten-Free Soy-Free Corn-Free

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.

Overall Average Rating:
8 ratings
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11-20 of 39

Liz 06/177/2018 06/27/2018
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?
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    • Liz, try using parchment baking paper.
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Elizabeth 02/36/2018 02/06/2018
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!
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Ashlee 04/112/2018 04/23/2018
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.
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P 03/80/2018 03/22/2018
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?
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Wade 03/77/2018 03/19/2018
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?
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Misty 01/00/2018 01/01/2018
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.
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Lisa 11/323/2017 11/20/2017
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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.
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Erin McQueen 11/322/2017 11/19/2017
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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 fo
eads 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.
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Lora 02/55/2017 02/25/2017
I used all brown sugar and added toasted, slivered almonds with the chocolate chips. Fantastic!!!
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Megan 02/43/2017 02/13/2017
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!
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