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+ servings
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!
5 from 8 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 206 kcal

Equipment

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.

Nutrition

Serving: 1cookieCalories: 206kcalCarbohydrates: 27gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 172mgPotassium: 17mgFiber: 1gSugar: 19gVitamin A: 256IUCalcium: 17mgIron: 1mg
Keyword gluten free toll house cookies, gluten free toll house cookies recipe
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