Gluten Free Chocolate Chip Cookies
Nestle Toll House Chocolate Chip cookies are the bomb. They are even tastier made with Flour Farm Organic Gluten Free Flour Blend. We blind taste tested members of our community and results were as close to unanimous as you can get with only one person choosing the all purpose wheat flour version over our gluten free Chocolate Chip Cookies. Wowzie!
Shakin’ Up Traditional Toll House Recipe
We made a few changes to the original recipe to make our version of the perfect chocolate chip cookie. The amount of leavening is the same, as is the amount sugar. However, we use equal amounts of baking powder and soda, more brown sugar, and less cane sugar. To make these cookies the traditional way, omit the baking powder and increase the baking soda by half to 1 teaspoon. Also, use 165g (5.8 oz or 3/4 C) cane sugar and 150g (5.3 oz or 3/4 C) packed brown cane sugar and include the nuts.
Do your cookies look different?
There are several reasons why your cookies my be flatter, fuller, more chewy or less crispy. The oven may not be preheated; the dough may have set out for too long, and the effect of the soda wore off; you may or may not be using convection; and the type of baking sheet all put their final two cents into the taste and texture of your cookies. The best advice that I’ve read on how to make perfect chocolate chip cookies comes from Tessa and her blog Handle the Heat. Read about her cookie experiment by clicking on the link. Hopefully, this will help you determine how to bake Toll House style cookies to your specified tastes.
Please let us know how your gluten free Chocolate Chip Cookies turned out. Leave a comment in the section provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions; recipe update 4.20 for clarityPrint
We hope you enjoy making the best Chocolate Chip Cookies we’ve ever had. These morsels of yum will disappear faster than any cookie in the house, gluten free or not!
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 270g (9.5 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/2 C – 2 tsp spoon & level)
- 1/2 tsp Baking Soda (3g)
- 1/2 tsp Double Acting, Aluminum Free Baking Powder (2.5g)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- 340g (12 oz) Mini-Chocolate Chips (2 C)
- 113g (4 oz) Chopped Nuts, optional (1C)
- 227g (8 oz) Butter, softened (1 C or 2 sticks)
- 113g (4 oz) Cane Sugar (1/2 C)
- 185g (6.5 oz) Light Brown Sugar (packed, 1 C)
- 1 tsp Pure Vanilla Extract (5 ml)
- 2 Large Pasture Raised Eggs (100g)
Equipment: Digital Scale (preferred), Cookie Sheets, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached parchment, Stand Up Blender or Electric Mixer
Before You Dive In – Prep: Please read!
- Bring butter and eggs to room temperature
- Move oven rack to center
- Preheat the oven to 375 degrees Fahrenheit (191 degrees Celsius)
- Line baking sheets with unbleached parchment (optional)
Step 1: In a medium bowl, whisk together the dry ingredients.
Step 2: In a separate large bowl, cream together the butter, sugar and vanilla.
Step 3: Add the eggs one at a time. Beat the dough and thoroughly combine the first egg before adding the second. Beat until both eggs are well blended.
Step 4: Add the dry ingredients into the wet ingredients. Stir until you are unable to see any flour mixture.
Step 5: Drop by rounded tablespoons of cookie dough, (or use a scoop – we use #40, 3/4 oz,) onto an ungreased cookie sheet covered with a sheet of parchment (optional.)
Step 6: Place cookies in the center of a preheated 375 F/191 C oven and bake for 9-10 minutes. Special tip: When we bake our cookies for demos, we bake at 375 F for half the amount of time, and then reduce the temperature to 350 F/177 C Convection until done. Everyone loves our cookies!
Step 7: Allow cookies to cool on the pan for a few minutes before removing and transferring to a cooling rack. Eat within two days or freeze. Also, do not store cookies with a lid until completely cool or cookies will lose their crisp.
To freeze: these cookies freeze so well that you can eat them frozen right out of the freezer – no kidding. Store them in a freezer safe container for up to a month. To thaw, remove from the freezer a few hours before you are ready to eat them.
The nutrition information below is for the recipe as written, without the nuts. Each cookie weighs about 24g (.85 oz) each.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: cookies
- Method: baking
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg
Keywords: gluten free chocolate chip cookies
For more sweet gluten free recipes by Flour Farm, click on this link!