Best Gluten Free Toll House Cookies Recipes

GLUTEN-FREE TOLL HOUSE® COOKIES

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.

THE BEST GLUTEN FREE TOLL HOUSE COOKIES

Steps:

• 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.