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.
This Recipe At A Glance:
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:
- 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.
- 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
If you are looking for more guidance, my Gluten Free Cookie Troubleshooting Guide has a lot of great tips.
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.)
Ingredient Notes:
- 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:
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
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.
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!
Pro Cookie Tip:
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.
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.
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!
Cookie Baking Tips:
- 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 hotcookie 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:
Yes! I am happy that Nestle is pretty good at labeling, and their Nestle Chocolate Chips are labeled gluten free, right on the bag!
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.
Refrigeration is optional, but refrigerate the dough for 15-30 minutes for the best results.
If your cookies are puffy, it could be that you mixed in too much air with the electric mixer.
I have not tested coconut oil in this recipe because it would vary too much from the original recipe.
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.
Tried this. Was AMAZING with milk and cookies! Will make again!!!!!”
Rand F, Pinterest
More Delicious Gluten Free Cookie Recipes:
- Easy Gluten Free Brownie Cookies
- Gluten Free Spritz Cookies
- Meringue Cookies
- Gluten Free Cream Cheese Sugar Cookies
Gluten Free Toll House Cookies
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
- 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.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make these cookies dairy-free, use dairy-free butter and chocolate chips. (Note Enjoy Life are great dairy-free chocolate chips.
- 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.
- 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
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.
With the 2 cups of flour, do you add 1 tsp of xanthan gum per cup or total? Thank you.
Hi Missy, First, does the blend you are using already have a binder like xanthan or guar gum? If so, don’t add more. If not, it is just 1 teaspoon.
I can use splenda brown sugar?
I have never used that sugar so I do not know how it would work. Artificial sweeteners really mess with my stomach. If you try it, let us know how it works.
I made these 2x, both with Pamela’s. First time was exactly how your recipe has them. They were flat and looked undercooked. Tasted great though. Second time I added 1/4 cup more flour. I remember your pointers about Pamela’s in your cinnamon rolls recipe. They came out perfectly. So.. another amazing recipe!!
I followed the recipe completely and used King Arthur gf flour.
I had to add a table spoon of milk because the mixture was dry and crumbly.
Mine also turned out super puffy and some didn’t cook all the way through 🥺🙃
Either way they tasted great 🙂
Hi Ashly, it sounds like there was too much flour. How do you measure your flour in the measuring cups? You never want to pack the flour in the cup; just spoon it into the measuring cup, then level it. As for puffing, that is more from needing more butter. Next time, if you measure the same way, you would want to use 2-3 tablespoons less flour.
My husband and I made these cookies today…he did sample the raw dough even tho I told him he shouldn’t.
Our oven must run hot because we found that at 375 they cooked in 6 minutes, our first tray was really dark. . I feel like they are a bit dry and crumble easily too. The flavor is incredible tho and we will definitely make them again lowering the temperature a bit. I am looking forward to making more of your tried and true recipes.
Hi Michelle, it probably depends on the gluten free flour blend you used. What brand was it? We can further troubleshoot when I know which one.
My hubby and I made these delicious cookies and they are wonderful! We mixed my wooden spoon only (no beater) and used softened (not melted) unsalted butter. They were plump and soft and perfect texture. Thank you for another fantastic recipe.
I am so glad you loved them. I appreciate your coming back to review them. Thank you.
The cookies turned out great, as far as taste, but every single one was flat! What did I do wrong???
Hi Toni, It would help if I knew what flour blend you used. Some are starchy and need more flour than others.
Mine came out flat, too. I used the King Arthur blend. They taste amazing, though!
Hi Traci, it sounds like 2-3 TBSP of additional flour would help so they don’t flatten out. You can also try chilling the dough.
Trying new GF baking little by little to find my “go to” recipes. This was my first chocolate chip cookie recipe I tried and I’m happy to say I had wonderful results! Used Namaste flour and let rest for 30 minutes which produced a delicious cookie.
I am so glad you loved these. My kids are huge fans!
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!!
I am so glad you loved these, Mia. Thank you! I am glad you were able to make them egg free too!
Turned out great. Tried before with different recipe was terrible. Through it all away.
I am so glad you loved these cookies. Have a wonderful holiday!
Amazing recipe and delicious cookies! My husband has celiacs and finding recipes he likes has been so hard. I made these for him today and they were a hit with the whole family. None of us could tell a difference between these and regular chocolate chip cookies.
Thank you so much Ciara for coming back so those not on Facebook will know how good they are. I am really glad your family loved the cookies.
These are so amazing! Just made them today, I’m fairly new at gluten free. Taste like the original. Mine spread a lot, so I’m wondering if I didn’t measure the flour well
Since going gluten free I have missed my toll house cookies. These are spot on delicious!! Thank you for sharing this recipe. 😊
I am so glad you loved them, Kathyrn. Thank you so much for coming back to let everyone know :-).
Can a sugar substitute, such as Lakanto, be used in place of the sugars?
Hi Jane, I have not tested any sugar substitutes. If you try it, please do let us know how they turn out so other readers know.
I made them with truvia for the white sugar and swerve brown sugar, they came out really good!!!! My gluten eating friends didn’t notice they were gluten free, I’m sooo happy I tried them!
I am newly gluten-free and was really wanting a chocolate chip cookie! I made these today. They tasted great but were very flat. I think next time I will add a bit more gf flour.
I am so glad you loved the cookies Suzan. I know it can be tough when you are first starting out gluten free, but I promise it will get easier.
Thank you so much for sharing! I haven’t baked good old-fashioned Nestle Toll House Chocolate Chip cookies in years, as in probably well over ten years. I’d become spoiled (lazy?) with buying their ready to bake dough in the refrigerated section but that came to a screeching halt after going GF nearly two years ago.
I followed this recipe to a ‘T’ (I used King Arthur Measure for Measure GF flour) and could not believe how wonderful these cookies turned out. This recipe is at the top of my best cookies ever list now! My non-GF hubby kept going back for more so thank goodness this actually made 3 dozen of what I thought were ‘normal’ sized cookies! Can’t wait to bake these again!
I am so glad you loved the recipe, Vicky. I really appreciate your coming back to let me know. My husband ate a lot of my batch too :-).