Best 4 Gluten Free Toll House Cookies Recipes
Indulge in the delectable goodness of gluten-free Toll House cookies, a classic treat transformed to cater to those with gluten sensitivities or preferences. These cookies, inspired by the iconic Nestlé Toll House recipe, are crafted with a blend of gluten-free flours, ensuring a delightful texture and rich flavor. Savor the chewy centers and crispy edges, perfectly balanced with a symphony of chocolate chips. This article presents a collection of gluten-free Toll House cookie recipes, each offering unique variations to suit diverse tastes and dietary needs. From the classic recipe using almond flour to innovative versions featuring quinoa flour or oats, these cookies promise a delightful gluten-free experience.
Let's cook with our recipes!
GLUTEN-FREE TOLL HOUSE® COOKIES
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
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 CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
DAIRY-FREE, GLUTEN-FREE CHOCOLATE CHIP COOKIES
These allergy-friendly chocolate chip cookies are made with gluten-free flour and vegan butter and vegan chocolate chips.
Provided by Avery
Categories Chocolate Chip Cookies
Time 25m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt.
- Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
- Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 24.6 g, Cholesterol 10.3 mg, Fat 7.3 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 99.3 mg, Sugar 12.2 g
GLUTEN FREE TOLL HOUSE CHOCOLATE CHIP MIMICRY
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
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
Tips:
- Use a kitchen scale to accurately measure ingredients, especially gluten-free flour.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Use a cookie scoop to ensure that all of the cookies are the same size and shape.
- Bake the cookies in a preheated oven. This will help them bake evenly.
- Cool the cookies completely on a wire rack before storing them. This will help them stay crisp.
Conclusion:
Gluten-free chocolate chip cookies can be just as delicious and satisfying as traditional cookies. With a few simple substitutions, you can easily enjoy this classic treat without sacrificing taste or texture. So next time you're craving a chocolate chip cookie, don't let gluten restrictions stop you. Give this gluten-free recipe a try and see for yourself how delicious it is!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
