Best 3 Gluten Free Toll House Cookies Recipes
If you're searching for a delectable gluten-free alternative to the classic Toll House cookie, you're in for a delightful journey. With a few simple modifications, you can create mouthwatering cookies that are both gluten-free and bursting with chocolate chip goodness. Get ready to indulge in the timeless taste of these iconic cookies, adapted to meet your dietary needs without compromising on flavor or texture.
Here are our top 3 tried and tested 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 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
BETTER THAN TOLL HOUSE COOKIES!
These are my take on Toll House chocolate chip cookies; just better! They are my most requested cookie when company comes over! They are so good. The white chocolate has to be chopped fine so 1/4 is almost a flour, and the rest tiny chunks. The white chocolate 'flour' melts into the batter to impart a super nice flavour. You will get perfectly sized cookies using a tablespoon measure. I find a stainless steel one is perfect for evenly sized cookies. Don't pack or shape/handle the dough to keep them tender. Scoop out with your finger and dump on the cookie sheets. If you want thinner cookies for making ice cream cookie sandwiches, cut back the flour to 2 1/4 cups. If you have an old fashioned nut grinder, this is the best tool for chopping the white chocolate (so you get some 'flour' and the pecans so there is some nut dust to flavour the dough.
Provided by green_sleeves
Categories Drop Cookies
Time 38m
Yield 88 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix butter and both sugars until fluffy in large mixing bowl. Add eggs and beat until creamy,scraping down the mixture occasionally. Add baking soda, salt and vanilla. Mix again.
- Slowly add the flour, mixing well. Add chips and nuts and mix until incorporated, again scraping down the dough.
- Using a tablespoon measure- scrape dough into spoon and flatten against the mixing bowl so you have an even tablespoon of cookie dough.
- Use non stick cookie sheets or line with parchment. Leave 2" space between dough.
- Bake for 8 minutes. Let cool a few minutes on sheet then transfer to a cooling rack. They will flatten as they cool.
- These cookies freeze very well.
Tips:
- Use a gluten-free flour blend: This will ensure that your cookies are safe for people with celiac disease or gluten intolerance. There are many different gluten-free flour blends available, so be sure to choose one that is suitable for baking cookies.
- Chill the dough before baking: This will help the cookies to hold their shape and prevent them from spreading too much. If you are short on time, you can skip this step, but your cookies may not be as perfect.
- Use a cookie scoop: This will help to ensure that all of your cookies are the same size and shape. This will also help them to bake evenly.
- Bake the cookies until they are just set: You don't want to overbake them, or they will become dry and crumbly. The cookies should be slightly soft in the center when you take them out of the oven.
- Let the cookies cool before eating: This will allow them to firm up and develop their full flavor.
Conclusion:
These gluten-free Toll House cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a gluten-free cookie recipe, give these a try. You won't be disappointed!
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