They have everything you want in a deliciously chewy cookie, including a crispy outside and a soft inside. And without the ingredients you don’t want, such as processed white sugar, brown sugar, and white flour. I’m super excited to share my quick and easy recipe for gluten free chocolate chip cookies.
In a blind taste test, my family chose this best recipe over the original Nestle Toll House recipe. You’ll try these and let me know what you think 🙂 We consider them the perfect cookie for satisfying our sweet tooth and our gluten-free diet.
Why You’ll Love My Gluten-Free Nestle Toll House Chocolate Chip Cookie Recipe
- It’s naturally sweetened with coconut sugar without any processed white sugar.
- All the ingredients are easily digestible for a gentle tummy.
- The cookies are super quick and easy to make.
- The simple ingredients are affordable and easy to find.
How to Make My Gluten-Free Toll House Chocolate Chip Cookies
Step 1. Cream the Coconut Sugar and Oil
Mix the coconut sugar and butter in a medium-sized mixing bowl. I like to use the whisk with my favorite immersion blender.
Step 2: Combine the Wet Ingredients
Add one egg, vanilla extract, and almond extract. Then mix until the egg is incorporated.
Step 3. Add the Dry Ingredients
Add the almond and oat flour, baking soda, and salt. Mix until blended.
Step 4. Add the Chocolate Chips
Fold in the chocolate chips using a spatula to avoid over-mixing the batter.
Step 5. Scoop and Bake
Scoop the batter to form balls with either a stainless steel cookie scoop or a spoon. Bake at 350°F for 8 minutes.
Step 6. Cool & Enjoy!
Remove the cookies from the oven and allow them to cool on a heat-proof surface or cooling rack. The cookies will become firmer as they cool.
Gluten-Free Toll House Chocolate Chip Cookies Recipe Notes
Coconut Sugar Sweetener: Coconut sugar has a slightly different flavor than regular sugar, with a hint of caramel. If you’re not used to it, be prepared for a subtly different taste in your cookies.
Butter Substitutes: When using butter substitutes like vegan butter or coconut oil, make sure they are at room temperature and have a similar fat content to regular butter to maintain the cookie’s texture.
Mixing and Over-Mixing: When mixing the wet and dry ingredients, be careful not to over-mix the batter. Over-mixing can lead to tougher cookies. Mix until just combined with a paddle attachment or a hand mixer.
Texture of Almond Flour: Almond flour contributes to the cookies’ texture. Ensure you’re using finely ground almond flour for the best results. Coarse almond meal can result in a grainier texture.
Oat Flour Substitute: If you can’t use oat flour due to dietary restrictions, try substituting it with sorghum or rice flour for a similar gluten-free option. However, oat flour provides a pleasant chewiness to the cookies.
Baking Soda Freshness: Ensure your baking soda is fresh. It’s a leavening agent and is crucial in the cookies’ rise. Expired baking soda can result in flat cookies.
Chocolate Chips Variations: You can use milk chocolate, dark chocolate, white chocolate, or a combination of these chips based on your preference. There are also various options for dairy-free and sugar-free chocolate chips for dietary needs.
Cookie Size and Baking Time: Adjust the size of the cookie dough balls to your liking. Larger balls will result in bigger cookies, but you may need to increase the baking time slightly. Using a small ice cream scoop can ensure uniformly sized cookies. Monitor the cookies closely to prevent overbaking. A dark-colored baking pan will bake roughly 1 minute less than a lighter-colored baking pan.
Cooling Time: Allow the cookies to cool on a heat-proof surface or a cooling rack after removing them from the oven. They will continue to set and firm up as they cool.
Flavor Variations: Experiment with different extracts, such as almond, peppermint, or orange, to add unique flavor profiles to your cookies.
Storage: Store leftover cookies in an airtight container to maintain freshness. You can also freeze the cookies for longer-term storage.
Gluten-Free Toll House Chocolate Chip Cookie Copycat
- 3/4 cup coconut sugar
- 1/3 cup butter
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1-1/2 cups almond flour
- 1/2 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Preheat your oven to 350°F.
- Mix the coconut sugar and butter in a medium-sized mixing bowl. I like to use the whisk with my favorite immersion blender.
- Add one egg, vanilla extract, and almond extract. Then mix until the egg is incorporated.
- Add the almond and oat flour, baking soda, and salt. Mix until blended.
- Fold in the chocolate chips using a spatula to avoid over-mixing the batter.
- Scoop the batter to form balls with either a stainless steel cookie scoop or a spoon. Bake at 350°F for 8 minutes.
- Remove the cookies from the oven and allow them to cool on a heat-proof surface or cooling rack. The cookies will become firmer as they cool.