Easy Gluten Free Toll House Cookies Recipe

I used an unexpected pantry swap to recreate the Ultimate Gluten Free Chocolate Chip Cookies, and the simple trick behind them will surprise you.

I was skeptical about gluten free cookies until I baked these Easy Gluten Free Toll House Cookies. Loaded with semisweet chocolate chips and plenty of unsalted butter, they somehow get soft and chewy like the originals.

People who love the Original Toll House Chocolate Chip Cookie Recipe might do a double take, and honestly a few friends called them the best Gluten Free Chocolate Chip Cookies they’d tried. I still can’t figure out if it’s technique or dumb luck that makes them this addictive.

Give them a try if you wanna be surprised, just don’t say I didn’t warn you.

Ingredients

Easy Gluten Free Toll House Cookies

• Gluten free flour blend, gives structure and carbs, often enriched with fiber, can be slightly crumbly and tender.
• Xanthan gum, a tiny binder that adds chew and elasticity, replaces glutens hold in dough.
• Butter, adds rich fat, flavor and tenderness, makes cookies moist, golden and irresistible.
• Sugars, sweetness and caramel notes, brown sugar adds moisture, granulated gives crisp edges.
• Eggs, provides protein, lift and a bit of moisture, help bind ingredients together.
• Chocolate chips, main sweet hit, mostly carbs and fat, melt into gooey pockets while baking, theyre irresistible.
• Nuts, optional crunchy bite, add protein and healthy fats, slightly bitter and toasty.

Ingredient Quantities

• 2 1/4 cups (280 g) gluten free 1 to 1 all purpose flour blend (if your blend already has xanthan gum, skip adding extra)
• 1/2 teaspoon xanthan gum (only if your flour blend does not contain it)
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed light brown sugar
• 1 cup (2 sticks, 226 g) unsalted butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups (12 oz / 340 g) semisweet chocolate chips
• 1 cup chopped walnuts or pecans, optional

How to Make this

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat, make sure your oven is actually at temp with a thermometer if you got one.

2. In a medium bowl whisk together 2 1/4 cups gluten free 1 to 1 flour blend, 1 teaspoon baking soda, and 1 teaspoon fine sea salt; add 1/2 teaspoon xanthan gum only if your flour blend does not already contain it.

3. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; if your butter isnt soft pop it in the microwave for 5 to 10 seconds at a time.

4. Add 2 large eggs, one at a time, beating after each, then stir in 1 teaspoon pure vanilla extract; scrape the sides so everything mixes evenly.

5. Gradually add the dry ingredients to the butter mixture and mix just until combined, dont overmix or the cookies can get tough.

6. Fold in 2 cups semisweet chocolate chips and 1 cup chopped walnuts or pecans if using, be gentle so the dough stays tender.

7. Chill the dough for 30 minutes to 1 hour for less spread and chewier cookies; if youre in a hurry freeze the scooped dough balls for 10 to 15 minutes instead.

8. Scoop dough by heaping tablespoon or 2 tablespoonfuls onto the prepared sheets about 2 inches apart, bake 9 to 11 minutes until edges are golden but centers look slightly underbaked; rotate pans halfway through for even baking.

9. Let cookies cool on the baking sheet 5 to 10 minutes so they set, then transfer to a wire rack to finish cooling — theyll firm up but stay soft inside.

10. Store cooled cookies in an airtight container at room temp up to 4 days or freeze dough balls for up to 3 months; to refresh take a cookie and microwave 6 to 8 seconds for that just-baked feel.

Equipment Needed

1. Oven (set to 350°F) and oven thermometer if you have one, so it’s actually at temp.
2. 2 baking sheets lined with parchment paper or silicone baking mats.
3. 2 mixing bowls, medium and large, for dry and wet ingredients.
4. Electric hand mixer or stand mixer, plus a sturdy rubber spatula for scraping.
5. Measuring cups and spoons (dry and liquid cups if you can).
6. Whisk for dry ingredients and a wooden spoon for gentle folding.
7. Cookie scoop (1 Tbsp or 2 Tbsp) or a tablespoon and your hands to shape.
8. Baking sheet or plate to chill scooped dough, plus plastic wrap or a container.
9. Wire cooling rack and oven mitts to handle hot pans.

FAQ

Easy Gluten Free Toll House Cookies Recipe Substitutions and Variations

• Flour: If you dont need gluten free, swap the 2 1/4 cups gluten free 1 to 1 blend for 2 1/4 cups regular all purpose flour (280 g). Skip adding extra xanthan gum, the cookies may spread a bit more.
• Xanthan gum: If your flour blend lacks a binder, use 1 teaspoon guar gum as a straight swap, or 1 1/2 teaspoons psyllium husk powder for a chewier bite.
• Butter: Replace 1 cup (226 g) unsalted butter with 1 cup solid coconut oil or 1 cup vegan butter. Texture will change slightly and coconut oil can add a faint coconut flavor.
• Eggs: For each egg use either 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes). Applesauce makes them softer, flax gives more chew and structure.

Pro Tips

– Weigh the flour. Gluten free blends vary alot and cup measurements can make the dough either too dry or too wet, so use the gram amounts when you can. If you must use cups, spoon the flour into the cup and level it, dont pack it down.

– Mind the xanthan gum. If your blend already has it, dont add extra or cookies can get gummy; if it doesnt, the 1/2 teaspoon is important for structure. For an extra chewy bite try adding just one egg yolk, not a whole egg, instead of changing other liquid amounts.

– Temperature and butter matter. Butter thats too warm makes the cookies spread like crazy, too cold and the dough wont cream properly, so aim for butter soft enough to indent with your finger but not greasy. If you over-softened it, chill the shaped dough balls for 10 to 15 minutes before baking.

– Pick your pan and liner on purpose. Light colored baking sheets and parchment give even browning and slower crisping, dark pans brown faster so reduce time a bit. Silicone mats let cookies spread more so use parchment if you want taller, chunkier cookies.

– Little finishing hacks: toast the nuts briefly to boost flavor, and store cooled cookies with a slice of bread to keep them soft. To revive slightly stale cookies skip the soggy microwave and pop them in a 300 F oven for 3 to 5 minutes for a better texture.