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Pancake Mix Chocolate Chip Cookies


  • 1 ½ cups Swerve Sweets Pancake and Waffle Mix
  • 6 tablespoons unsalted butter (room temperature)
  • ½ cup Brown Swerve
  • 1 teaspoon vanilla
  • 1 egg (room temperature)
  • 1/8 cup unsweetened skim milk or unsweetened almond milk
  • ½ - 1 cup semisweet or dark sugar-free chips
  • 2 teaspoons Kosher salt


  1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside. Measure out pancake and waffle mix and set aside.
  2. In a mixing stand or with a whisk, on medium speed, beat butter, Brown Swerve, and vanilla until creamy. Add egg and beat until combined. Gradually beat in pancake and waffle mix until combined. Stir milk into cookie dough until evenly mixed. Fold in chocolate chips.
  3. Using a cookie scoop or tablespoon to measure, scoop dough onto cookie sheet. Sprinkle each cookie with a dash of sea salt. Bake for 11-13 minutes – and it’s okay if the cookie looks uncooked in the middle.
  4. Remove from oven, and don’t touch them – let them cool completely on the cookie sheet and the cookie will remain soft and gooey inside yet crunchy on the outside.
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Nutrition Facts

Serving Size 2 cookies

Servings 12

Calories 140
Total Fat 12g
Total Saturated Fat 5g
Cholesterol 15mg
Sodium 420mg
Total Carbs 21g
Dietary Fiber 4g
Sugars <1g
Added Sugar 0g
Swerve 13g
Protein 2g
Net Carbs: 4g