Sunday, August 19, 2012

The Best Gluten-free Chocolate Chip Cookies

Using Pamela's original recipe with a few changes you can make these delicious gluten-free chocolate chip cookies. You will need Pamela's Baking & Pancake Mix available in most grocery stores and Xanthan Gum. Do not over bake!


1/2 cup butter
1/2 cup brown sugar *no white sugar
1 egg, large
1 tsp vanilla
1-1/2 cups Pamela's Baking & Pancake Mix
1/4 tsp + a dash more Xanthan Gum
1 cups semi sweet chocolate chips (1-1/2 cup chips for chocolate lovers)
Optional: 1/2 cup chopped nuts * I used pecans

Preheat oven to 350°. Soften butter, add sugar, egg and vanilla, then beat together. Add Xanthan gum to Pamela's Baking & Pancake Mix and whisk together, then add to wet ingredients, chocolate chips (and nuts) mix thoroughly. Place tablespoon sized scoops of dough on a baking sheet lined with parchment paper.  Bake for approximately 10-12 minutes or until edges start to brown. Let cookies cool slightly and use a spatula to remove from cookie sheet.

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

Enjoy with coffee or milk!


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  2. I love your gluten-free chocolate chip cookies. Great thing you specified the kind of sugar, it's a must to use the brown one. I like to dip this in milk during breakfast even during snack time. :)

    1. Thank you so much for the feedback! I am so glad you are enjoying the cookies!

    2. Why in this case did you decide to add Xanthan gum?

    3. I was experimenting and was hoping to get a more chewy texture rather than cake. What I have found out is just taking them out a minute or two sooner helps give the chewy texture. Either way the turn out good.

  3. Thanks for the recipe! My first batch is in the oven. Found it through a search after my boyfriend said the original Pamela's recipe wasn't chewy enough. :)