If you have missed those famous Toll House Cookies since going gluten free, you will love my easy way to make Gluten Free Toll House Cookies. I completely converted this popular recipe to gluten free and tested several gluten free flour blends.

Baked Toll House Cookies on a baking tray.

This Recipe At A Glance:

  • This recipe was tested with King Arthur Measure For Measure and Bob’s Red Mill flour blends.
  • Readers have told me that Target Good and Gather, Cup4Cup, Better Batter, and Robin Hood flour blends work well. (Note: some did have to add a little more flour.)
  • This is a beginner-level recipe.
  • Make these cookies in 20 minutes.

If you are an original Nestle Toll House Cookie fan, my gluten free Toll House cookies version will knock your socks off! This is one of my favorite recipes. I used the original Nestle recipe to preserve the authentic flavor of these cookies. This recipe makes chewy cookies that are full of melty chocolate chips!

Did you know I have over 50 gluten free cookie recipes on my blog? Check out all of my delicious homemade gluten free cookie recipes!

Why These Cookies Are So Good:

  1. I love this easy gluten free Toll House cookies recipe because it brings back so many memories from when I was a child. These cookies are full of buttery sugar flavor.
  2. These cookies are easy to freeze, so you have cookies whenever you like!

Just made the Tollhouse chocolate chip cookies and used Bob Red Mills egg substitute as well as Enjoy Life chocolate morsels and DANG!! These cookies are amazing! You would never know they are egg free and gluten free!! This recipe is another keeper from you!!

Mia
A stack of four gf Toll House Cookies.

If you are looking for more guidance, my Gluten Free Cookie Troubleshooting Guide has a lot of great tips.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

Photos of the toll house cookies ingredients.
  • Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes. I do NOT recommend Bob’s Red Mill All Purpose because it contains bean flour, leaving an off taste to the cookies.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. The gluten free flour blends I tested both already contain a gum, so no need to add more!
  • Butter – Be sure your butter is softened at room temperature.
  • Chocolate chips – Nestle is the traditional chocolate chip brand for this recipe, but you can use any brand you like. They are semi-sweet chocolate chips. Always verify the brand of chocolate chips you use is gluten free!
  • Vanilla extract – Use pure vanilla extract for the best flavor.

Substitutions:

  • Make this recipe egg-free using Bob’s Red Mill Egg Replacer.
  • Make this recipe dairy-free using plant-based butter and dairy-free chips.
  • To make this recipe gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.

How To Make Gluten Free Toll House Cookies:

Photos of the dry ingredients and the wet ingredients.

Step 1: Combine the gluten free flour blend, brown sugar, white sugar, baking soda, and sea salt in a small bowl. Whisk to blend them all. Whisk to blend them all.

To measure your gluten free flour, I recommend using the spoon or leveling method. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

HINT: You can cream the sugars with butter and eggs or keep them with dry ingredients. The cookies will turn out the same either way you do this.

Step 2: Add the softened cup of butter, eggs, and vanilla to a large mixing bowl and use an electric mixer to whip the wet ingredients together. Note you do not need an expensive hand mixer to do a good job. My inexpensive Hamilton Beach mixer has been great and has lasted for years!

You can also use a standing mixer with a paddle attachment, or if you prefer, you can mix the ingredients by hand with a wooden spoon.

Photos using the electric hand mixer to mix the cookie dough.

Step 3: Add the flour mixture a little at a time and use the electric mixer to mix them in. Repeat until all of the flour is mixed in.

Step 4: Add the chocolate chips and mix them into the cookie dough using a spoon. If you are adding chopped nuts, add those now too!

I know it’s tempting to eat the Toll House cookie dough, but it isn’t safe with uncooked flour and eggs. Try my delicious Gluten Free Edible Cookie Dough recipe instead!

Let your batter sit for 15 minutes. This will help eliminate any gritty texture. This is more important with the Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.

These are delicious. Definitely made a difference letting the dough sit. Seriously can’t tell they’re gf.”

Erin H.
Toll House cookie dough balls on a baking tray.

Step 5: Line a baking sheet with parchment paper and use a medium-sized cookie scoop to drop cookie dough balls onto the parchment paper. You can also use tablespoons of dough to make and shape your cookies.

Step 6: Bake the cookies for 9-10 minutes until they are golden brown. Baking time will vary depending on the size of the cookies you make. Remove from the oven to a wire rack for cooling.

Step 7: Remove the cookies from the oven and place them on a cooling rack. Be careful because the melted chocolate chips are very hot!

Use this cookie recipe to make a Gluten Free Cookie Cake too!

Air Fryer Baking Directions:


Do you love this Toll House cookies recipe but want to use your air fryer? It is so easy! Just know that baking these cookies in the air fryer will take multiple batches because the air fryer will not hold as many cookie dough balls.

  • Preheat the air fryer to 325º F.
  • Line the basket of your air fryer with parchment paper.
  • Put the cookie dough balls onto the parchment paper. Be sure to leave room for them to spread.
  • Put the air fryer basket into the air fryer.
  • Cook for 5-6 minutes, depending on the size of the cookie dough balls.
A Toll House cookie broken in half on a plate.

If you love oatmeal, you will want to also make this easy Gluten Free Oatmeal Chocolate Chip Cookies recipe!

Fun Mix-Ins:

You can vary these homemade cookies any way you like. Here are some of my favorites to make the perfect cookie:

  • Use different chip flavors like peanut butter or butterscotch!
  • Add in nuts like walnuts or pecans.
  • Try leftover candy bits instead of chips!
The back of the Nestle Toll House Chocolate Chips bag showing a gluten free label.
  • Use room-temperature butter and eggs. I know that it sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies will turn out. You’ll thank yourself later if you try it.
  • Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don’t have the proper ratios of ingredients, you may end up with a disaster.
  • Chill the dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
  • Your oven temperature may be off. Periodically, check your oven temperature to make sure it’s right. Otherwise, the cookies will, for sure, spread if it’s not accurate.
  • Use a cooled cookie sheet when baking. Don’t take a hot cookie sheet and put the batter on it, or I promise the cookies won’t turn out. They start baking immediately, and it messes with the shape of them. Use a couple of sheets and rotate them out when making large batches of cookies.
  • Don’t let the cookies sit on the pan too long. After they have baked, only let them sit for up to 5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.

Recipe FAQ:

Are Nestle Chocolate Chips Gluten Free?

Yes! I am happy that Nestle is pretty good at labeling, and their Nestle Chocolate Chips are labeled gluten free, right on the bag!

Can you eat the cookie dough?

No. Raw cookie dough isn’t safe for two reasons. First, raw egg is a no-no. Second, you can get food poisoning from raw flour. It is best to use my gluten free edible cookie dough recipe linked above if you want to eat cookie dough.

Should you refrigerate Toll House cookie dough before baking?

Refrigeration is optional, but refrigerate the dough for 15-30 minutes for the best results.

Why did the Toll House Cookies turn out puffy?

If your cookies are puffy, it could be that you mixed in too much air with the electric mixer.

Can you use coconut oil instead of butter?

I have not tested coconut oil in this recipe because it would vary too much from the original recipe.

Can you make these cookies egg-free?

You can make these cookies egg-free by using an egg replacer like Bob’s Red Mill, flax eggs, or Ener-g egg replacer.

Storage:

Store these cookies in an air-tight container for up to 3 days. I prefer to store them in the refrigerator because gluten free foods tend to spoil quickly.

You can easily freeze these Toll House Cookies. Place cooled cookies into a freezer-safe zipper bag and freeze.

A large Toll House cookie on a white plate.

Tried this. Was AMAZING with milk and cookies! Will make again!!!!!”

Rand F, Pinterest
Baked Toll House Cookies on a baking tray.

Gluten Free Toll House Cookies

Sandi Gaertner
This is a gluten free version of the classic Nestle Toll House Cookies recipe. They are easy to make in about 20 minutes!
4.92 from 47 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 206 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Equipment

  • Mixing bowls
  • Electric mixer

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 cup butter room temperature
  • 1 teaspoon pure vanilla extract
  • 2 eggs large
  • 2 cup Nestle Semi-Sweet Chocolate Chips

Instructions
 

  • Preheat the oven to 375º F.
  • Combine the gluten free flour blend, brown sugar, white sugar, baking soda, and sea salt in a small bowl. Whisk to blend them all together. Whisk to blend them all together.
  • To measure your gluten free flour, I recommend using the spoon method or leveling method. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
  • Add the softened cup butter, eggs, and vanilla to a large mixing bowl and use an electric mixer to whip the wet ingredients together. Note you do not need an expensive hand mixer to do a good job.
  • You can also use a standing mixer with a paddle attachment or if you prefer, you can mix the ingredients by hand with a wooden spoon. 
  • Add the flour mixture a little at a time and use the electric mixer to mix them in. Repeat until all of the flour is mixed in.
  • Add the chocolate chips and use a spoon to mix them into the cookie dough. If you are adding chopped nuts, add those now too!
  • I know it's tempting to eat the Toll House cookie dough, but it isn't safe with uncooked flour and eggs. Try my delicious Gluten Free Edible Cookie Dough recipe instead!
  • Let your batter sit for 15 minutes. This will help eliminate any gritty texture. This is more important with the Bob's Red Mill 1 to 1 Gluten Free Flour Blend.
  • Line a baking sheet with parchment paper and use a medium-sized cookie scoop to drop cookie dough balls onto the parchment paper. You can also use tablespoons of dough to make and shape your cookies. 
  • Bake the cookies for 9-10 minutes until they are golden brown. Baking time will vary depending on the size of the cookies you make. Remove from the oven to a wire rack for cooling.
  • Remove the cookies from the oven and place them onto a cooling rack. Be careful, the melted chocolate chips are very hot!
  • Store these cookies in an air-tight container for up to 3 days. I prefer to store them in the refrigerator because gluten free foods tend to spoil quickly. 

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make these cookies dairy-free, use dairy-free butter and chocolate chips. (Note Enjoy Life are great dairy-free chocolate chips.
  4. To measure your gluten free flour, I recommend using the spoon method or leveling method. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
  5. These cookies will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 206kcalCarbohydrates: 27gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 172mgPotassium: 17mgFiber: 1gSugar: 19gVitamin A: 256IUCalcium: 17mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




65 Comments

  1. Followed the recipe for double batch. put my dough in the fridge to rest for an hour. put them in the oxen and they came out flat. Help please

  2. 5 stars
    I made these on the weekend, and the grandkids agree! These are the BEST GF Chocolate Chip Cookies, hands down! The tip about resting the dough was the game changer. I rested it for 15 mins on the first batch then overnight for the remaining dough; and I finally had GF cookies without the gritty texture or aftertaste. Thank you!!!

  3. I LOVE your recipes but this one has me pulling my hair out. The cookies look AMAZING when they come out of the oven – but then they fall flat like pancakes. 1. I only leave the butter out 30 minutes to come to room temperature. 2. I do let the dough rest – 15 minutes on the counter and 30 in the refrigerator. 3. I use an oven thermometer. 4. I am using the King Arthur Measure for Measure. 4. I use the spoon and level method of measuring. Any suggestions would be appreciated.

    1. Hi Janine, It sounds like you are doing all of the right things. Just to double check, you don’t open the oven door part way through baking to check them, right? Do you by any chance live at a higher altitude? I am happy to troubleshoot.

    2. 5 stars
      Janine, have you checked the freshness of your baking soda? I was having issues with flat cookies and it turned out my baking soda was past its prime. I bought a new box and that took care of the issue. Hope this helps!

  4. Am very excited to try your GF Toll House Cookies!! After trying them, I will be sure to share my results! Can’t wait! Until then, Happy Baking! Sincerely, Karen Roush

  5. Can I halve this recipe? I do not want to make 24 each time.

    I will try this and reply to my comment if it works.

  6. 5 stars
    I made these and they turned out great. I’ve been making this recipe for years, but recently went gluten free and these allowed me to still enjoy my favorite cookie recipe. Have you made them as cookie bars? Any modifications needed?

  7. 4 stars
    I used Bob’s Red Mill l 1 to1 Gluten Free flour. It has Xantham gum in it. My cookies were all flat and cooked faster than I thought they would. After two cookie sheets, I put the dough in the fridge for several hours and did the rest. Still all flat. Any ideas? The flavor is good.

    1. Hi Carla, I have tested that flour so I am wondering how you measure your gluten free flour? It is possible there wasn’t enough flour…it sounds like 2-3 TBSP of additional flour would prevent the spreading. Also, were your eggs extra large?

      1. My cookies are also flat. I weighed my flour according to Bob’s Red Mill website on how much a cup of their flour weighs. My eggs were large. Should they have been X-large?

      2. Hi Sheri, it sounds like you didn’t use enough flour if the cookies were flat. I did test this recipe with Bob’s 1:1. I do not measure my ingredients as often because every blend has a different weight. Every flour blend has a different starch-to-grain ratio. My guess is my measuring cup had a little more flour than your measurement equivalent. Size large eggs is correct.

  8. The directions said sea salt, but I don’t see it on the list of ingredients. Should it be 1 tsp. like it is on the bag?