The Best Gluten Free Toll House Cookies (2024)

Substitutions:

• Make this recipe egg-free using Bob’s Red Mill Egg Replacer.
• Make this recipe dairy-free using plant-based butter and dairy-free chips.
• To make this recipe gum-free, use myDIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum.

Step 3: 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.

Step 4: Add the chocolate chips and mix them into the cookie dough using a spoon. If you are adding chopped nuts, add those now too!

Pro Cookie Tip:

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.

Step 5: 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.

Step 6: 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.

Step 7: Remove the cookies from the oven and place them on a cooling rack. Be careful because the melted chocolate chips are very hot!

Air Fryer Baking Directions:

Do you love this Toll House cookies recipe but want to use your air fryer? It is so easy! Just know that baking these cookies in the air fryer will take multiple batches because the air fryer will not hold as many cookie dough balls.

• Preheat the air fryer to 325º F.
• Line the basket of your air fryer with parchment paper.
• Put the cookie dough balls onto the parchment paper. Be sure to leave room for them to spread.
• Put the air fryer basket into the air fryer.
• Cook for 5-6 minutes, depending on the size of the cookie dough balls.

Fun Mix-Ins:

You can vary these homemade cookies any way you like. Here are some of my favorites to make the perfect cookie:

• Use different chip flavors like peanut butter or butterscotch!
• Add in nuts like walnuts or pecans.
• Try leftover candy bits instead of chips!

Cookie Baking Tips:

• Use room-temperature butter and eggs. I know that it sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies will turn out. You’ll thank yourself later if you try it.
• Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don’t have the proper ratios of ingredients, you may end up with a disaster.
• Chill the dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread.
• Your oven temperature may be off. Periodically, check your oven temperature to make sure it’s right. Otherwise, the cookies will, for sure, spread if it’s not accurate.
• Use a cooled cookie sheet when baking. Don’t take a hot cookie sheet and put the batter on it, or I promise the cookies won’t turn out. They start baking immediately, and it messes with the shape of them. Use a couple of sheets and rotate them out when making large batches of cookies.
• Don’t let the cookies sit on the pan too long. After they have baked, only let them sit for up to 5 minutes on the baking sheet. The pan will still be hot and continue baking them otherwise.

Storage:

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.

You can easily freeze these Toll House Cookies. Place cooled cookies into a freezer-safe zipper bag and freeze.

• ▢ 2 cups gluten free flour blend * see note
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ ¾ cup sugar
• ▢ ¾ cup brown sugar
• ▢ 1 cup butter room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 eggs large
• ▢ 2 cup Nestle Semi-Sweet Chocolate Chips

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  Preheat the oven to 375º F.

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  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.

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  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.

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  Add the softened cup butter, eggs, and vanilla to a large mixing bowl and use an electric mixerto whip the wet ingredients together. Note you do not need an expensive hand mixer to do a good job.

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  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.

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  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.

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  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!

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  I know it's tempting to eat the Toll House cookie dough, but it isn't safe with uncooked flour and eggs. Try my deliciousGluten Free Edible Cookie Doughrecipe instead!

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  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.

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  Line a baking sheet with parchment paper and use amedium-sized cookie scoopto drop cookie dough balls onto the parchment paper. You can also use tablespoons of dough to make and shape your cookies.

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  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.

1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
2. Xanthan Gum – If your gluten free flour blenddoesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
3. To make these cookies dairy-free, use dairy-free butter and chocolate chips. (Note Enjoy Life are great dairy-free chocolate chips.
4. To measure your gluten free flour, I recommend using the spoon method or leveling method. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
5. These cookies will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.