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Classic Chocolate Chip Cookies
  • Gluten-Free
  • Dairy-Free
  • Soy-Free
  • Nut-Free
  • Peanut-Free
  • Corn-Free

Classic Chocolate Chip Cookies

Based on the original Nestle Tollhouse Chocolate Chip Cookie recipe, you will be not be disappointed with this gluten-free version! Uses our All-Purpose Flour Artisan Blend.

Ingredients

    Yield: Approximately 48 cookies

    • 2¼ cups Pamela’s All-Purpose Flour Artisan Blend
    • ¾ tsp baking soda
    • 1 tsp salt
    • 16 TBSP butter (2 sticks), or 14 TBSP butter alternative
    • ¾ cup white sugar
    • ¾ cup light brown sugar, packed
    • 1 tsp vanilla
    • 2 eggs, large
    • 2 cups semi-sweet GF chocolate chips
    • Optional: 1 cup chopped walnuts
Directions

    Pre-heat oven to 350°.

    Beat butter, sugars and vanilla in large bowl until creamy, then beat in eggs. Gradually beat in dry ingredients. Add chips and nuts.

    Drop 1 TBSP scoops of dough on parchment covered or lightly greased cookie sheet. Bake for 12 to 15 minutes or until edges start to brown. Let cookies cool slightly and use a spatula to remove from cookie sheet.

    © Pamela's Products, Inc.

Overall Average Rating:
1 rating
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Julie 02/34/2018 02/04/2018
  • Rating:
This was my first time making gluten free cookies and I followed the bag recipe, with the exception of salt because in general I dont cook or bake with salt! I did only use a few shakes from the shaker though so certainly not the amount stated in either recipe. THEY WERE AWESOME! They wont last long at all! I am just glad my husband isnt gluten free! (They are all MINE!!) LOL
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Paige C Henry 11/332/2017 11/29/2017
What would be the conversion to make these with the baking mix?
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Shanna Duggan 11/332/2017 11/29/2017
I made this recipe (with egg replacer and soy free chocolate chips) in a jelly roll pan for my son's birthday treats and topped them with frosting and sprinkles like a fancy store bought cookie cake. It was a huge hit. All the kids gobbled them up.
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Nancy Hull 10/279/2016 10/06/2016
Thank you, thank you, thank you! We just won Best of Division at the Colusa, CA County Fair. Your flour, your recipe, and my kitchen worked well together. Even using an egg replacer didn't detract from the taste of these cookies.
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    • And a second place at the CA State Fair in the open chocolate chip cookie category. Neither of these were Gluten Free categories.
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Maryl 11/308/2016 11/04/2016
Delicious!! They did not last long in my house. I followed the recipe, except I used pecans instead of walnuts.
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Sara 03/86/2016 03/27/2016
They came out great. Used less salt and earth balance. Will make again for sure
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Terri 01/02/2016 01/03/2016
Yum!! I made these tonight with (frozen, defrosted) blueberries instead of chocolate chips and they were delicious. I made lemon "buttercream" frosting (half Earth Balance butter substitute, half coconut oil) to go on top of them and they are delightfully different and decadent.



I only used a pinch of salt, so they weren't too salty.
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