chocolate-chip-headerTraditionally, my family is not big on sweets. At most of our family gatherings, there is no dessert or my mom will serve up something like fresh berries. That’s about the extent of my family’s sweet treats. A few years ago, my sister-in-law and niece, came over with gluten-free chocolate chip cookies, and much to our surprise, not a cookie was left. Since then, these cookies have become a family favorite.

Thanksgiving is quickly approaching and I know my sister-in-law and niece will bake a fresh batch the morning of while watching the Macy’s Thanksgiving Day Parade. I cannot wait to finish my mom’s Thanksgiving dinner, snuggle on the couch with my husband, drink some coffee and indulge on these cookies (calories don’t count on Thanksgiving, right?)

I snagged the recipe from her the last time I saw her, so why don’t you try it this holiday season?

Gluten-Free Chocolate Chip Cookies


  • 1 1/2 cups Pamela’s Pancake Mix (Must be this mix! Can get it at Publix or Target in Viera)
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 2 sticks Land O’ Lakes unsalted butter, softened (My SIL said it must be this brand of butter)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs at room temp
  • 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels



1. Preheat oven to 375 degrees.

2. Combine flour, baking soda and salt in small bowl.

3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

4. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture.

5. Stir in morsels. Drop by rounded tbsp onto ungreased baking sheets.

6. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Prep time: 15 minutes  |  Bake time: 9 to 11 minutes  |  Serves: 60