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.
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❤️ Sandi’s Recipe Summary
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, blog comment
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!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. 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. Use unsalted butter.
- Eggs – Use large eggs.
- 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 that 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.
👀 Sandi Says: You can cream the sugars with butter and eggs or use dry ingredients. The cookies will turn out the same, either way.
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 it 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 Bob’s Red Mill 1:1 Gluten Free Flour Blend.
These are delicious. Definitely made a difference letting the dough sit. Seriously can’t tell they’re gf.”
Erin H.
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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 also want to 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 affects 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. 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.
If you are looking for more guidance, my Gluten-Free Cookie Troubleshooting Guide has a lot of great tips.
Frequently Asked Questions:
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 airtight 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:
Check out all of my delicious cookie recipes in my Gluten-Free Cookie Guide.
- Easy Gluten Free Brownie Cookies
- Gluten Free Spritz Cookies
- Meringue Cookies
- Gluten Free Cream Cheese Sugar Cookies
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Toll House Cookies
Equipment
Ingredients
- 2 cups gluten free flour blend * see note
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup cane sugar
- ¾ cup brown sugar
- 1 cup unsalted butter room temperature
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cup Chocolate Chips
Instructions
- Preheat the oven to 375º F.
- Combine the 2 cups gluten free flour blend, 3/4 cup brown sugar, 3/4 cup cane sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large mixing bowl. 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 1 cup unsalted butter, 2 large eggs, and 1 teaspoon pure vanilla extract 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 2 cup 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.
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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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
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?
Hi Heidi, they make great cookie bars!!
If I refrigerate does that count toward the 15 minute “sit?”
Thanks! So excited to try this.
Hi Deb, Yes, refrigerating does count as the rice in the flour will soften. Feel free to chill them longer if you like.
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.
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?
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?
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.
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?
Did you go to the recipe card? It is listed as 1/2 teaspoon in my recipe. If you didn’t, hit the Jump to Recipe button.
Freeze them for 30 to 40min then bake right after you take them out.
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.