By alittleinsanity 39 Comments
Jump to Recipe
I’ve had a lot of requests for mainstream recipes that can be swapped 1 for 1 with my ‘Erika’s All Purpose Gluten Free Flour’Mixture… with many of those requests being for a traditional Chocolate Chip Cookie recipe.
Since we had 2 birthday parties to attend this week,I decided to try making my kids a special dessert. I ended up makingDairy & Gluten Free Nestle Toll House Cookies. They came out great on the first try with no modifications and perhaps a little better the second time around when I added a little Baking Powder to the mix.
I know these have ‘real’ sugar in them (*gasp!*), but if you want a taste like the original Nestle Recipe– which also maintains a soft & moist consistency, then this recipe will get the job done! If you’re not sensitive to dairy, feel free to use real butter – I’m sure the taste would only improve.
I hope you enjoy them as much as my handsome little crew did.
The Tools & Ingredients Used in this Recipe:
Here’s a link to the original recipe on the Nestle website and here’s my Gluten Free modified version:
Gluten Free Toll House Cookie Recipe
★★★★★4.5 from 4 reviews
- Author: A Little Insanity - Erika
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 48-60 Cookies 1x
- Category: Dessert
- Cuisine: Gluten Free
Description
A Gluten Free & VeganToll House Chocolate Chip Cookie Recipe… No one will ever know!
Ingredients
Scale
- 2 1/4 cups Erika’s All Purpose Gluten Free Flour Mix *
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder *
- 1 teaspoon Salt
- 2 Sticks of Butter (or 3/4 Butter Alternative* – I use Melt or Earth Balance)
- 3/4 cup Granulated Sugar (I use evaporated cane juice)
- 3/4 cup Packed Brown Sugar
- 1 teaspoon Pure Vanilla Extract
- 2 Large Eggs (or 1/3 Cup Applesauce*)
- 2 cups Chocolate Chips (I only used 1 Cup of Enjoy Life Chocolate Chips)
- 1 cup Chopped Nuts (Optional)
Instructions
- Preheat Oven to 375 degrees.
- Whisk together Erika’s Gluten Free Flour Mix, Baking Soda, Baking Powder and Salt in small bowl.
- Beat Butter, Sugar, Brown Sugar and Vanilla in a stand mixer or in large bowl until creamy.
- Add Eggs, beating well.
- Gradually beat in Flour Mixture.
- Stir in Chocolate Chips and Nuts.
- If you are making the Vegan version of these, I highly suggest you chill the cookie dough at this point for at least 30 minutes – the results are much better!
- Drop by rounded tablespoon onto ungreased baking sheets (I use parchment paper).
- Bake 8-10 minutes or until golden brown.
- Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.
- Can be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
Notes
- For a Grain Free Option, try substituting Almond Flour for the Flour in this Recipe.
* = my modifications to the original recipe
Nutrition
- Serving Size: 1 Cookie
- Calories: 78
Related
Next Post: I’m going to try Stitch Fix! »
Reader Interactions
This site does incorporate paid advertising and affiliate links. Erika is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
Comments
Teresa KelleyHello Erika!
This recipe was a hit for my family! I’ve been baking the packaged gluten-free chocolate chip cookies and they are delicious but expensive. Your cookies are taste better and can be prepared for half the cost! My husband and sons can’t get enough of them!Thank you for sharing, Erika!
- Alix
Hi Erika!
These cookies are soooo yummy! I have been so thrilled with your flour and have tried you sandwich bread too! I really thought I would never be very satisfied with gluten free baking and it has often left me disappointed. But so far I have loved everything I’ve made from your site!! Thanks so much for making gluten free yummy :D
AlixReply
- Lisa
Hi,
Tried the gluten free bread twice now and couldn’t make it rise. My son is allergic to soy, wheat, oats, egg, chicken, turkey, peanuts, tree nuts, most berries, beans, barley, sesame, garlic, onion, pineapple, cherry, kiwi… Given all the foods to avoid its hard to find recipes that work.
Do you think using ener-g egg replacer instead of eggs may have caused the bread not to rise?
The final product still tasted good, very like regular bread, but the texture was super dense & chewy.
I plan to try the flat bread & orange cranberry muffins – fingers crossed for a better result.Reply
- Katherine
Hi Lisa,
I’m a gluten free vegan, and I never had any luck with ener-g egg replacer. However, I find that ‘flax eggs’ do a great job of binding and leavening, comparable to eggs. For each egg you sub in 1 tablespoon ground flax seed mixed with 3 tablespoons water. Let the flax eggs gel for at least 10 minutes, or even 20, before you add it to your recipe. Golden flax adds almost no colour change, whereas brown flax adds the appearance of whole grain. I buy brown cos I’m a cheapskate, but I’ve had excellent luck with it. Regardless of whichever colour you use, just be sure the flax is ground. If you can’t find ground flax, a coffee grinder or the flat blade of a Magic Bullet works well to grind it. - anne
did you try this recipe with the flax gel suggested below? Did it work? If not ,what did work for the eggs?
Hi Anne! I make a vegan version of this and use 1/3 cup applesauce in place of the eggs… they come out perfect! =) I will update the recipe to include my vegan substitutions. God Bless! ~Erika
- Anne
Hi, we just discovered that earth balance contains corn (natural flavoring). My son can’t have corn or dairy and we are not sure about coconut yet. He hasn’t been challenged on that. What can we use instead and how much for the recipe? Canola oil? Shortening? I want to use something that will not negatively affect the texture of the cookie.
Thanks!
Anne Hi Anne, I too stopped using Earth Balance & switched to Melt or make my own butter alternative (recipe coming soon). In the mean time, you can use any oil… but I suggest one with good flavor. Just be sure to reduce the amount to 3/4 cup and chill the dough at least 1/2 – 1 hour before baking. Hope that helps. =) God bless! ~Erika
- Christine
Thank you so much for the cookie recipe! It is INCREDIBLE!!!! Soft, chewy, and just what a cookie should taste like. I would never be able to tell these are GF- just amazing!
Reply
- Julie
I tried making these cookies and they are delicious. Mine did not rise nice like yours though they went to rise in oven and then fell in the end. I followed directions exact is there something that could of caused this? I am in colorado so have a igh altitude not sure if that is why and if so how to fix it.
Thanks for flour mix combo
Reply
- Marina
These cookies are A-maz-ing. I LOVE your all purpose flour mix. I often switch it out for regular flour in regular recipes. It is so good that no one can tell which recipes are gluten free and which aren’t. THANK YOU!!!
Reply
- Amber
My family loves these cookies! When I make them as written they spread significantly and turn out very flat and pretty crispy. We like soft and chewy cookies in our house, so I use extra flour (your gluten free recipe), I’d say about 3 cups total. They come out soft and chewy and they stay that way for the few days it takes us to eat up a batch. They really are the best chocolate chip cookies I’ve ever made. I was sad for my son when I figured out he had a wheat and dairy sensitivity. Sad because I thought he would never be able to enjoy the simple things kids love, like chocolate chip cookies. We’ve tried out quite a few of your recipes and all have been a hit! Thank you!
Reply
- Sierra
WOW! I made these over the weekend and they were amazing! My friend who don’t eat gluten-free were even impressed! Thanks!!
Do you know how I could alter this to make them pumpkin chocolate chip cookies?
Reply
Hi Sierra! So glad the cookies came out yummy! =) I don’t have a pumpkin chocolate chip cookie recipe – but I’m sure you could find a good one online and just sub the regular flour for my Gluten Free Flour Mix & hopefully it will work. Hope that helps! God Bless! ~Erika
- Judy
Ha ha ha! These will NEVER last in the freezer for 8 weeks. The will find their way out and into your mouth at every opportunity! One of the best IMO, all-time GF sweet treat recipes.
Erika you rock!
Reply
LOL! You’re right, these don’t ever last that long around here either! =) Thanks Judy – God Bless! ~Erika
- Linda
Hello Erika,
I live in Carson City, Nevada at an elevation level about 4600 feet. I too am interested in your response to Julie’s comment and how to fix the issue.
Reply
Hi Linda! I didn’t even see Julie’s comment from earlier this year, so I’m glad you asked again! There are a bunch of little adjustments you can try to make the cookies & other baked goods turn out well at high altitude. My favorite reference for this is King Arthur Flour… here is the link: https://www.kingarthurflour.com/learn/resources/high-altitude-baking Hope this helps… let me know how it goes! =) God Bless! ~Erika
- Alice
I just made a batch, and they were terribly flat. I have no idea what went wrong! :(
Reply
Hi Alice!
Not sure if you made any substitutions, but often times, flat cookies can come from too much fat… next time 3/4 cup butter alternative if that’s what you’re using. Hope that helps! =) God Bless! ~Erika
- Patty
Hi there Erika and Happy 2016 to you and your family,
I made these over Christmas for daughter who just found out she is gluten and dairy allergic. I used Pamela’s gluten free artisan flour and I did use the “Earth Balance” Baking sticks and used 2 sticks…The cookies came out VERY flat and VERY greasy. Although they tasted good. Can you give me any help as to why they were sooo greasy. Should I cut the baking sticks down?? Isn’t 1 cup = to 2 sticks?? Or is the Earth Balance more greasy than butter… I really want to make them again. Any help would be appreciated.
Thank You.Reply
- Amanda
Hi!! I’m currently baking these now for church in the morning. This is my first time ever baking homemade cookies from scratch. I used a bigger cookie scoop I had already. I want to say it’s 2 tablespoons but not sure. These are SOOOOOOO good!!! But….they didn’t flatten. They started to spread out a little but they are not flatter like a typical cookies or like the ones in your pic. Do you think this is because I used a bigger scoop? I will try doing it with the smaller tablespoon like you stated in your recipe next time. I actually like them like this. They are soft and chewy and a little fatter :).
Reply
Hi Amanda! Not sure why the cookies didn’t flatten all of the way, but it could have been the size. So glad you enjoyed them anyway! =) God Bless! ~Erika
- Amanda Priano
I did not put baking powder in them. In your directions, it only said to add baking soda. It didn’t say anything about baking powder. I was confused cuz it was in the ingredient list but not in the directions. Do you think they didn’t flatten more cuz I didn’t put baking powder in?
Reply
Hi Amanda, Not sure why yours didn’t flatten, but I suggest adding the baking powder for a little extra leavening power… Hope that helps. =) God Bless! ~Erika
- Lady Carlisle
Erika,
I made my first batch of these cookies tonight, and I am very pleased. I noted when I first found the recipe how close it is to the original, and as I am trying to rework some bread recipes to actually come out like BREAD, I was interested in how few changes it took to create something that can nearly pass for the wheat flour version.
I too use Pure Cane Crystals (Florida Crystals) in lieu of refined sugar, and have been for years. I know from experience that the difference in the size of the crystals can cause some textural difficulties, but made the recipe exactly as written. Next time, I’ll do what I’ve been doing for a number of years: pulse the crystals in my spice/coffee grinder a few times to break them down to refined sugar size before adding them to the bowl. I’ve even ground them down enough to replace Superfine sugar when needed, and it makes a world of difference!
I’ve been on the Primal Diet for three years, so these cookies are still a “cheat” for me, but worth it. My sweetheart is a Type 2 Diabetic, but thanks to a major weight loss a few years ago, coupled with eating a LOT of meals at my place, he is currently on Dietary Control only. My biggest problem with him is his love for bread, white potatoes, and desserts. Those three things are the reason I haven’t gotten him completely onto the Primal Diet already.
Desserts have been relatively easy to convert, and even improve. (You’d love my cheesecake with egg-free Macaroon cookie dough crust. Everyone does, even those who “don’t like coconut!”)
Between these cookies, and the clues they’re giving toward recreating decent bread, I think I’ll have him converted within the year. (He’ll only get white potatoes as an occasional “cheat,” but he’ll live with that.)
Thank You so much for this! We’re both just on the wrong side of “middle age,” and I want to keep him around for a long, long time!Reply
- Laura Wing
Hi Erica, I made these cookies and used half butter and half butter flavored crisco. They were amazing. Gone in two days. I also add One tablespoon of apple cider in all of my baking it seem to fluff them up. Thank you for your recipes. Do you have a recipe book? Thank you
Reply
Just wanted to say thanks for this recipe. I’ve been recently diagnosed with IBS, which means there are a whole host of things that now make my stomach hurt (gluten, dairy, egg yolks), and the one thing I miss the most are the occasional sweets. So I’m always on the hunt for a really good cookie recipe. Most I’ve found, though, either come out dry (don’t know if that’s something I’m doing or what) or use almond flour (which upsets my stomach), so I decided to try these. These were delicious. I used all your substitutions but used a banana in place of the applesauce (b/c I can’t eat it), so mine taste a bit like banana bread, lol, but they’re divine. This one’s a keeper. :)
Reply
Hi Joanne! Thanks so much for the sweet comment, I’m so happy you enjoyed the cookies! =) God Bless! ~Erika
Erika, thanks so much for these gluten free gems! My husband LOVES them! He’s not too happy about going gluten free, but it’s what’s best for us. He hates store bought, but adores everything I have made with your gluten free flour recipe. I can barely keep it in the house! Thanks!
Reply
- Anna
Erika,
You are wonderful, a genius! These are so good, and so is the bread recipe and the pizza dough! We love you. I have been trying to bake gluten free (and all the other allergies my daughter has – 22!) for 3 years with no luck, and then you come along and change everything. Thank you so much!
I used Smart Balance light in place of butter and they still came out yummy!
Anna★★★★★
Reply
- Debra PAXTON
Hello Erika
I cannot open your receipes when I choose to watch the videos.
how can I access just the receipe?
I would like to try your gluten free pie crust and bread receipes★★★★
Reply
- Debra PAXTON
Hello Erika
I cannot open your receipes when I choose to watch the videos.
how can I access just the receipe?
I would like to try your gluten free pie crust and bread receipes★★★★
Reply
- Anna
These chocolate chip cookies are fantastic. The best Gluten free chocolate chip cookie ever!
★★★★★
Reply
- Janine
These look amazing! Haven’t tried them yet, but have a question about another choc chip cookie recipe I made from this website, and can’t find it anymore! Wondering if it’s been taken down? I made a large batch of the ‘mix’ of ingredients for storage. My notes said to add some of the mix to 1 t salt, 1 t soda, 1 1/2 c lite brown sugar, 2/3 cup veg oil, 2 lge eggs, 1 tbsp vanilla and 1/2 cup chocolate chips. I just need to know what was in the mix that I made and stored. Can you help please? Thank you!
Reply
