The Best Gluten Free Toll House Cookies Recipes

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GLUTEN-FREE TOLL HOUSE® COOKIES



Gluten-Free Toll House® Cookies image

These are a gluten-free version of the Toll House® cookie recipe. My daughter was on a gluten-free diet for 3 years and in that time I converted many recipes. You can not tell the difference between these cookies and normal cookies.

Provided by anja

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 39m

Yield 24

Number Of Ingredients 14

1 cup white rice flour
¾ cup teff flour
½ cup cornstarch
½ cup sweet rice flour
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups semisweet chocolate chips (such as Nestle® Toll House®)
1 cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
  • Beat butter, white sugar, brown sugar, and vanilla extract together in a bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat flour mixture into creamed butter mixture until dough is just mixed; fold in chocolate chips and walnuts. Drop dough by round spoonful onto the baking sheet.
  • Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes. Let stand for 2 to 3 minutes on the baking sheet before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 284 calories, Carbohydrate 35.9 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 219 mg, Sugar 20.8 g

GLUTEN FREE TOLL HOUSE CHOCOLATE CHIP MIMICRY



Gluten Free Toll House Chocolate Chip Mimicry image

This is the end result of my long quest for a gluten free chocolate chip cookie that tastes and looks as good as Mom's. It's based on the actual Tollhouse Cookie recipe. :)

Provided by Kristi Waterworth

Categories     Free Of...

Time 32m

Yield 15 cookies

Number Of Ingredients 14

1/2 cup rice flour
1/4 cup tapioca starch
1/4 cup sorghum flour, plus
2 tablespoons sorghum flour
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup semi-sweet chocolate chips
1/2 cup pecans

Steps:

  • Preheat your oven to 375 degrees F.
  • In the workbowl of your mixer, combine butter and sugars and vanilla and mix on low until combined (about 2 minutes). Add egg and combine.
  • In another bowl, measure out your flours, baking soda, xanthan gum and salt. With mixer on low, slowly integrate the dry goods into the wet.
  • When all the dry goods are integrated, add the chips and nuts and mix just long enough to combine.
  • Spoon out by the tablespoon onto a baking sheet and bake for 12 minutes. Let rest for about 10 minutes on the sheet for the middles to set.

Nutrition Facts : Calories 181.8, Fat 10.9, SaturatedFat 5.2, Cholesterol 28.7, Sodium 180.6, Carbohydrate 21.1, Fiber 1, Sugar 13.6, Protein 1.6

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