Gluten Free Toll House Chocolate Chip Mimicry
Indulge in the nostalgia of classic chocolate chip cookies with this Gluten-Free Toll House Chocolate Chip Mimicry recipe! Perfectly crisp on the edges and irresistibly chewy in the center, these cookies deliver all the rich, buttery flavor you love without the gluten. This recipe uses gluten-free all-purpose flour (complete with xanthan gum for that signature texture) and a blend of granulated and brown sugars to achieve the ultimate balance of sweetness and caramelized depth. Packed with melty semi-sweet chocolate chips and optional chopped nuts for a satisfying crunch, these cookies are ready in under 30 minutes and cater to both gluten-free diets and cookie lovers alike. Ideal for a family treat or a party snack, they’re sure to leave no crumb behind!
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Recipe Information
Ingredients
- 2.25 cups Gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 2 cups Semi-sweet chocolate chips
- 1 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium mixing bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is creamy and well combined.
Add the eggs one at a time, beating well after each addition.
Gradually mix in the dry ingredients using a low-speed setting or by hand, ensuring everything is just combined and no flour pockets remain.
Stir in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown. The centers should appear slightly underbaked for a chewy texture.
Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to a week. Enjoy!
Nutrition Facts
Calories |
6409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.4 g | 458% | |
| Saturated Fat | 187.2 g | 936% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 784.5 g | 285% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 511.7 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 409 mg | 31% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1299 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
