I am so thrilled to bring you this gluten free Toll House cookie recipe! Who doesn’t love chocolate chip cookies anyway?
Why Gluten Free?
5 Secrets To Success Before You Start:
1. Follow this recipe as close to what I have listed to get the best results. There is a reason for the ingredients to be there, as I have worked this over and tweaked it. You of course can try your own version as well, but if you want to keep it simple follow what I have done and you will have good results.
2. This is a double batch version of Toll House Cookie recipe. ( I see no point in doing a single batch as the cookies don’t hang around long enough for my efforts! ) If you want to cut it all in half, you will still get great results.
3. The secret to success in this recipe versus the Toll House version is the switch out of gluten free flour mixture and the xanthan gum (it’s a binder) which you need to make the cookie more moist and chewy in the middle. I was getting a crunchy, dry cookie that wanted to fall apart before adding xanthun gum.
4. Don’t over-bake. In my opinion you don’t want crunchy hard cookies, so don’t over-bake these. You should get a crunch only on the edge with the center nice and soft. Take the baked cookies out of the oven when even the middle seems soft and a bit under-baked.
5. Refrigerate the dough overnight for even better results. I usually bake one cookie sheet of cookies and then refrigerate the rest for the next day.
Gluten Free Toll House Cookie Recipe (Double Batch)
- 4 1/2 cups *Pamela’s Gluten Free Artisan Flour
- 2 tsp salt
- 2 tsp baking soda
- 1 heaping tsp xanthan gum
- 1 lb (4 sticks) butter at room temperature
- 2 tbsp pure vanilla
- 1 1/2 c packed brown sugar
- 1 1/2 c granulated sugar (I use raw organic)
- 4 large eggs
- 2 -12 oz bags of **Toll House chocolate chips OR 2-10 oz bags of Enjoy Life brand mini chocolate chips (they are gluten free, soy free & dairy free)
*I like Pamela’s Gluten Free Artisan Flour because it can be substituted in any recipe cup for cup. ( with the addition of xanthum gum) There are other brands on the market that are good, and you can create your own mixture, but this is the one I have used and recommend at this point. When choosing a mix make sure it doesn’t already have the soda, salt, sugar, and xanthum gum in it. This makes a big difference in making these cookies to taste as close to Toll House as possible.
**Toll House chocolate chips are gluten free, but to avoid soy and dairy as much as possible we use the Enjoy Life brand.
Baking Instructions For Gluten Free Toll House Cookie Recipe:
- Preheat oven to 375 degrees F
- Measure gluten free flour mixture, salt, soda, and xanthum gum into a mixing bowl and whisk together. Set aside
- In electric mixer cream all butter, vanilla, and sugars until well combined. scraping down sides and incorporating well.
- On med-high speed whip in eggs one at at time until mixture is light and fluffy.
- Add flour mixture gradually and beat at medium speed until combined well.
- Add chocolate chips and fold in by hand or pulse with your mixer to just barely combine chocolate chips with batter.
- Use a tablespoon or cookie scoop and drop cookie dough onto an un-greased cookie sheet.
- Place 12 scoops of dough per cookie sheet
- Bake for 10-11 minutes. until golden around edges and lighter in the middle.
- Remove hot cookies promptly with a spatula and place onto a wire rack to cool. (Do this gently- these cookies aren’t as heavy as normal wheat flour cookies)
- Makes about 6 dozen cookies depending on size of cookies.
- These freeze really well. I bag them up into small bags and store in freezer until we are ready to eat them. This keeps them fresh and keeps them from drying out.
Anyone who tries these cookies loves them, and seriously never knows they are gluten free! (shhh…I won’t tell if you don’t) Let me know how it goes for you, and what results you get from this gluten free Toll House cookie recipe.