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made with a flax egg & butterscotch chips

The other day, I was telling a friend about cookies I had made earlier that afternoon: the perfect, peanut buttery bite covered in dark chocolate. (Posting the recipe on Valentine’s Day!) She said they sounded amazing and would love to make them but didn’t have an abundance of ingredients to use. That got me thinking… what would be the easiest, one-step-up from a box mix, gooey chocolate chip cookies that you need minimal ingredients to make? And of course, how many easy substitutions can you make 😉

That evening (after already eating almost an entire batch of previously mentioned peanut butter cookies), my sister out of the blue said “I wonder if we could make chocolate chip cookies out of that paleo pancake mix we have?” This was the perfect opportunity to experiment with the perfect ECCC (Easy Chocolate Chip Cookie) and I couldn’t be more excited about the perfect result!


A few notes first. Part of what makes this recipe so easy is all the substitutions you can make so you a) don’t need to go to the store and b) can use up what you have in your cupboard!

  • Paleo Pancake Mix: I used this paleo one sweetened with monkfruit but feel free to use whatever you have on hand. If it’s completely unsweetened, add maple syrup, honey, or coconut sugar to taste.
  • Ripe banana: Easily sub about 1/2 cup applesauce or a couple tablespoons of coconut oil, butter, or ghee.
  • Egg: These cookies can be made vegan! Simply use a flax egg in place of a regular egg by mixing 1 tbs ground flaxseed with 3 tbs warm water and let sit for about 5 minutes before folding it into the dough.
  • Almond milk: As always, use your favorite dairy or non-dairy milk (preferably unsweetened).
  • Chocolate Chips: If you’re not in the mood for a chocolate chip cookie, throw in some dried cranberries, toffee chips, or toasted coconut flakes instead!


Recipe for ECCC (Easy Chocolate Chip Cookies)
  • 1 12oz package of paleo pancake mix
  • 1 ripe banana
  • 1 egg
  • dash of vanilla extract
  • 1/2 cup almond milk
  • 1 cup chocolate chips


  1. Preheat oven to 350 and like a baking sheet with parchment paper.
  2. In a blender, combine egg, banana, almond milk, and vanilla extract. Blend until smooth.
  3. Add the paleo mix and blend on low until just incorporated. If it looks too dry, add a couple more tbs of almond milk.
  4. Fold in chocolate chips.
  5. Using a small cookie scoop, place dollops of dough onto prepared baking sheet.
  6. Bake for about 8 minutes. Even if they look undercooked, remove them so they’re nice and gooey!
  7. Enjoy with a cold glass of almond milk!

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