- Case of six 13.6-ounce packages of baking mix (total of 81.6 ounces)
- All-natural; includes organic chocolate chunks
- Wheat-free, gluten-free, non-dairy; kosher-certified
- Use to make cookies and other desserts
- Ships in Certified Frustration-Free Packaging
Too Much Sugar
Too Good to be Healthy
Good and easy chocolate chunk cookies
Very good and quick to make
Take some getting used to, but good with milk
The cookies do not flatten a lot while baking, so I was able to fit more per cookie sheet than normal — about 16 cookies on a 13×18 cookie sheet vs. the typical 12. In fact, if you drop the dough on the cookie sheet and don’t flatten it a little, you will end up with cookie mounds. Uneven edges around each cookie will remain so — these do not flatten out into smooth-edged discs. The texture reminds me of homemade oatmeal cookies, actually.
I realized after the first batch I didn’t even need to butter the cookie sheet. I use aluminum bakeware yet the finished cookies came off the un-buttered sheets as if they had a non-stick coating (they don’t). I typically baked the cookies for about 14 minutes and they were soft and moist but set. At 15 min. they were still soft, not quite as moist but not dry.
Second, I admit I wasn’t sure I liked the taste much at first. The one thing I could definitely pinpoint about the taste after the first batch was that they seemed too salty. So for all subsequent batches I used unsalted butter and this was a big improvement. These do not taste the same as non-GF cookies, IMO, yet they are pretty good (very good with milk) and for me they did satisfy chocolate-chip-cookie cravings**.
**These cookies have far more chocolate chips/chunks than I find in typical cookie mixes, which helps with my evaluation, I’m sure. 🙂
Excellent gluten-free & wheat-free cookie mix!
Fortunately, this chocolate chunk cookie mix by Pamela’s is as tasty as cookies made with white flour! They have a good chocolate flavor and nice consistency; and are not grainy like I worried they might be.
You just add one egg and 8 tablespoons of softened butter; mix for about a minute, then scoop into little mounds on a cookie sheet, and bake. True that the cookies do turn out a bit darker than chocolate chip cookies made with white processed flour, but these taste just as good.
Each package makes about one dozen cookies. Fresh out of the oven – these are great!
Subscribe and Save delivers OLD bags of mix! Two thumbs down
AVOID subscribe and save on this item. Buy them in a store.
Proof that Gluten Free can be GOOD!
Pamela’s Chunk Cookie Dough
This cookie mix is amazing
Delicious, and easy to make healthier
Delicious but makes a difference on what you bake them
Another very similar mix I like a little better is Authentic Foods Chocolate Chunk Cookie Mix which AF just came out with and since Amazon carries AF, hopefully they will carry the Chocolate Chunk Cookie Mix soon. The ingredients for them is: Rice Flour, Organic Granulated Can Juice, Dark Chocolate Chunks (granulated can juice, chocolate liquor, cocoa butter, dextrose, soy lecithin, vanilla), Natural vanilla flavor, salt, baking soda, soy lechitin – Gluten-free Wheat-free May contain milk & soy To mix add 2 eggs, 3 oz veg oil and 1 oz water. Bake 10-15min at 375. The Authentic Foods Chocolate Chunk Cookie holds together a little better than Pamela’s. The AF cookie has a more buttery taste whereas Pamela’s has a more cocoa taste to the cookie. I think they both get their chocolate chunks from the same supplier as they seemed identical so it is just the cookie part to compare!
another great Pamela’s product
Great for the whole family!
Maybe the best damn chocolate chip cookies ever!
I love this mix!!! It is also way, way better than Bob’s Red Mill’s gluten-free chocolate chip cookie mix (which is too bad, because I really like them & most of their products)
great texture, great flavor, great density (not solid but not too airy)
Delicious—just don’t eat all of the batter first!
Yet I was craving homemade chocolate chip cookies last week. I haven’t eaten, much less made, chocolate chip cookies in a few years! One of my friends who also has Candida (be careful of antibiotics—they can mess up your body’s flora, and avoid sugar while on antibiotics and for a good few weeks after you finish taking your course of antibiotics—a lesson I learned a little too late!) said that if I ever do indulge my sweet tooth, take a TBS of Raw Apple Cider Vinegar beforehand, and it will help keep your body alkaline and therefore, offset the sugar. I also take Cinnamon capsules or New Chapter Cinnamon gel caps to help with my blood sugar. (If I don’t take all of these precautionary pre-sugar ingesting steps, my facial dermatitis will flare up for a good three weeks, and I’ll look and feel just awful. Nothing makes you feel more unpretty than red patches of inflamed skin. Gluten, or at least refined glutinous grain, also seems to exacerbate my dermatitis condition.) So I was stoked when I saw a gluten-free chocolate chip cookie mix in the Natural Department of a local grocery store. I didn’t feel like spending a lot of money and time chasing down organic chocolate chips, non-gluten flour, organic vanilla extract, etc. to make the cookies I was craving.
Although I was happy to see this mix and give it a try, I honestly didn’t think they’d taste especially good—enough to satisfy my craving and then I’d move on. O Contraire. These cookies are beyond delicious! As a person who is passionate about cooking, I can’t help but mess with a recipe, even when it’s already prepared for me in a mix and I only have to add an egg and butter (or in my case, a combo of Earth Balance Organic Coconut Spread and Goat’s Milk butter). I added a small amount of crushed walnuts, crushed Brazilian nuts, a spoonful of raw almond butter, and a light dusting of Cinnamon, Ground Jamaica Allspice, and Coriander Seed. The result? Amazing! (I added the nuts, almond butter, and spices because I thought that that would help moderate the cookies’ concentrated sugar.) Another nice thing about this prepared mix is that it would be great for a vegan, which I briefly was (I still remain an adamant “cruelty-free” vegetarian), and then vegans can use applesauce for the egg and Earth Balance for the butter requirements.
The only problem–I don’t want to eat added sugar on a regular basis. Definitely believe we should all really, really limit sugary foods, only as a special occasions treat. These cookies make my resolution to avoid added sugar a bit more challenging. Yet my chocolate chip cookie craving is satiated for the time being.
Best gluten free chocolate chip cookies
Great Chocolate Chips Cookies
That is the ultimate complement for a gluten free product. Well done Pamela’s!
I have these on subscription with Amazon. Great deal.
As for flavor, these guys are -tasty-. I really like the cocoa in the mix and although there’s actually not a whole lot of sugar in them (6 g of sugar per cookie is -nothing- compared to other mixes and premade cookies), the cookies are very sweet. I’ve made, and served, them to regular cookie eaters (who are not gluten-free) and everyone has loved them.
You can make these cookies more interesting by substituting coconut oil (which is full of ‘good’ fat and MCTs) for the butter. Do so at your discretion though—I love the taste (especially when combined with macadamia nuts), but it is certainly a subjective area. Also, as a warning, the cookies come out pretty crumbly if baked for the time specified on the packaging. I did not cook mine for the entire time suggested and remove them from the pan shortly after removing them from the oven. This has prevented any sticking and crumbling issue.
All in all, I really like this mix and hope everyone who can’t eat ‘normal’ cookies enjoys it too!
so good they are dangerous cookies
These Cookies are great!!!!!!!
Oh So Good!
Prep and Baking:
Super easy, you add butter and an egg, that’s it. You want to bake them until the bottom of the cookie is a light brown, be sure not to over bake. I knew they would taste good, as even the dry mix was super yummy, not overly sweet, but more buttery and chocolaty tasting.
The texture of these cookies is so light and fluffy; they simply melt in your mouth. They also have the perfect combination of an ever so slight chewiness and a hint of crunch. Basically they look and feel just like a “real” chocolate chip cookie.
Taste: These cookies are not overly sweet, which I really like. They have more of a delicious, rich, buttery / chocolaty taste, with a good amount of dark chocolate chunks throughout, simply perfect.
CONS: As someone who does not like to over indulge in sweets and focuses on eating healthy, I normally bake and share. The con is I found it hard to part with these yummy cookies, as I wanted them all for myself.