Since we were trying out Chocolate Chip Cookies mixes, I picked up a bag of Pamela's Gluten-Free Baking & Pancake mix on my last trip to Whole Foods. The Pamela's mix can make a variety of things, such as chocolate chip cookies, muffins, cake, and pancakes. You only need to add different ingredients in order to make the item you choose.
I decided to try out the Chocolate Chip Cookie recipe on the bag. The recipe on the makes about 1 1/2 dozen to 2 dozen cookies. After adding the extra ingredients, the cookie batter had a nice soft yet firm texture and had a good taste in dough form. I dropped the batter on a parchment lined cookie sheet and baked at 350 degrees for 14 minutes as recommended on the package. The cookies turned out beautifully and had a nice flavor. They were crisp at 14 minutes of baking time, but softer and chewier at 13 minutes in the oven.
These cookies were well received by most of my family, except for my son who thought they had a gingerbread type flavor and didn't care for them. The cookie mix is a good one since it lacks the bland rice white, tapioca, potato flour taste of many gluten-free baking goods. The day after baking the cookies are softer, but had a blander flavor. Not the basic bland white rice taste, but more like I made cookies using pancake mix. These cookies are best when fresh from the oven.