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Pamela's Products Gluten Free Cookie Mix, Oatmeal, 13 Ounce
- Contains 1 - 13 ounce bag
- 100% free of wheat, gluten and dairy
- 11 grams of whole grains per serving
- Vegan and kosher
- Certified gluten-free by GFCO
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Flavor: Oatmeal | Size: 13 Ounce
From the Manufacturer
Discover Pamela’s family of gluten-free products
About The Founder
A third-generation baker, Pamela spent her teenage summer months in her grandparents’ bakery packing allergy-free health foods. Resolved to build a company to fill the need for great-tasting gluten-free foods, she left the family business to start Pamela’s Products. Over 25 years later, Pamela still develops each and every product recipe and maintains sole-ownership of her flourishing company.
A Pioneer in Gluten-Free Foods
Pamela started her gluten-free company in 1988 with the mission that everyone, regardless of food allergies, should have food delicious enough to celebrate. Today, we still hold steadfast to her original mission, with a complete line of top-selling baking mixes, cookies, and snacks.
- Offering gluten-free, dairy-free, egg-free, nut-free and soy-free product options to meet specific dietary needs.
- All Pamela''s products are free of artificial additives, high fructose corn syrup and made with premium, quality ingredients.
- Pamela''s is a proud member of The Non-GMO Project, working diligently to keep our products free of genetically modified organisms.
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Gluten-free oats, evaporated cane sugar, brown rice flour, brown sugar, tapioca starch, potato starch, sorghum flour, white rice flour, sweet rice flour, spices, grainless & aluminum-free baking powder (sodium bicarbonate, sodium acid pyrophosphate, potato starch), sea salt, baking soda, natural vanilla flavor, guar gum.Allergen Information: Pamela's Products have been formulated and produced to be wheat-free and gluten-free. Products are produced on equimpment that also makes ...
Pamela's Oatmeal Cookies1 bag Pamela's Oatmeal Cookie Mix8 TBSP butter or butter alternative (with egg replacer, use 10 TBSP)1 egg. large (or equivalent of 2 large eggs with egg replacer)Optional - cup raisins, and/or nuts (medium chopped)Yield: 12 - to 18 cookiesPre-heat oven to 350F, Soften butter with stand mixer, add cookie mix, egg and optional ingredients. Combine until fully incorporated. Drop dough in heaping TBSP onto a parchment covered or pre-greased cookie sheet.
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Top Customer Reviews
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****update: on my 5th bag of this stuff. Can't beat it. Now we are adding chocolate chips, coconut flakes and slivered almonds. You can't go wrong with this bag!
I'm not a stranger to Pamela's gluten free products, but I don't remember ever making Pamela's Products sugar cookie mix before. I haven't been as enthusiastic about gluten free baking because so many of the mixes provide varied results. Tonight I made the Pamela's sugar cookies, and despite doing just about everything wrong, they turned out really well. The recipe calls for 8 TBL. of butter or butter substitute. I used 4 Tbl. of margarine substitute and 4 Tbl. of butter flavored shortening. I added extra vanilla because that is what I do if I am not baking from scratch but am using a mix. The box suggested putting the mix in my stand mixer to get the right consistency, but my husband was watching television, and I didn't want to make noise. I used a heavy duty pastry cutter to thoroughly mix the ingredients, and that worked very well. I didn't roll the cookies out because I don't usually do that with sugar cookies (the regular kind), I usually just take out some of the mix with a spoon, roll it into a ball with my hands, then flatten it with my hand. We tend to like our cookies thicker and softer. The cookies were soft, tender and very tasty, despite my best or worst efforts. I would use this mix again. It strikes me as a consistent product even if the baker is a bit laissez faire about directions. I would like to try them dipped in chocolate because they reminded me of a soft shortbread cookie.
To test the 'ease of preparation' I let my kids (middle-graders) read the directions for themselves and make the dough. It basically just requires a stick of butter and eggs. For some reason my children decided that one egg wasn't enough and they used two. The directions called for a stand mixer and, indeed, the kids couldn't get everything incorporated; but mom had no problem. So I'd say you don't need a mixer.
The recipe called for one more thing we didn't do, and that was rolling out the cookie dough. Instead I just used a spoon to make balls which we flattened out.
Bake time was the full 12 minutes for our oven. The cookies weren't exactly golden around the edges, but I've found that it's better to not press your luck and bake up a perfect looking cookie, that is dry inside.
The resulting cookie was soft with a very vanilla-y flavor. I thought they were exceeding sweet, with 10 grams of sugar, but my children insisted that they'd be perfect with a little confectioners sugar.
Nice texture and flavor. I think Pamela's Cookie mix should definitely be tried by folks avoiding gluten. The 13 ounces made about 22 2-inch cookies.
I put the mix in a bowl and beat in the butter. Then I added the egg. The dough came together perfectly and I formed a ball. Then I put the dough between two sheets of parchment paper. This made rolling out the cookies a dream. Nothing stuck and I used a biscuit cutter to get the cookies in a round shape just like the picture on the package. I then baked them for 14 minutes which was two more minutes than suggested.
I liked that I didn't have to cool down the dough like when I make regular sugar cookies. I also used butter that was at room temperature and they worked fine. After baking I then put the cookies in the freezer to cool them down and made an icing. All you do is blend one tablespoon of butter into 1 1/2 cups confectioners' sugar. Then add in just a little milk to make the icing smooth. Then ice away and sprinkle with India Tree Sparkling Sugar - Confetti.
I've tried Pamela's mixes before and have always been impressed. This is another winner. These are easy to make and delicious too. They are nice as an occasional treat and no one will be able to tell they are wheat-free! I thought they tasted as good as my butter cookie recipe.
~The Rebecca Review
Most Recent Customer Reviews
My 7 and 9 year old LOVE these cookies. -so do the adults. We ordered them regularly.Published 1 month ago by Erica Rankin
These made great rolled sugar cookies for Christmas. Good taste and texture.Published 1 month ago by E. Birch
This mix worked great for shaped sugar cookies, and also worked with EnerG egg replacer. They tasted so good, we couldn't tell they were gluten and egg free.Published 1 month ago by H
Delicious cookie! We make them in a 9' round pan and cut after cooling.Published 2 months ago by Wendy
These are really great tasting - my favorite cookies to bake!Published 3 months ago by Therese A. Nadeau
These helped make Christmas more festive for our gluten free relatives. They are delicious even for those of us that aren't gluten free!Published 6 months ago by barefoot doctor