Gluten-Free Toll House Chocolate Chip Cookie Copycat

A rich and buttery gluten-free Nestle Toll House chocolate chip cookie copycat. Like the original, they’re soft on the inside and chewy on the outside. But with even more delicious flavor from oat flour, almond flour, and coconut sugar.

ByNicole Bonilla
Gluten-Free diet-friendly recipe
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Gluten free Nestle Tollhouse copycat chocolate chip cookies on a cooling rack.

This is the easiest and best-tasting recipe for gluten-free chocolate chip cookies with a perfect texture similar to the original Nestle Tollhouse recipe. These healthy chocolate chip cookies are made with almond flour, oat flour, and coconut sugar. 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.

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.

YouTube video

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.
Gluten free Nestle Tollhouse copycat chocolate chip cookies on a cooling rack.

Ingredients & Substitutions

Here is everything you need to make these easy Toll House copycat gluten-free cookies.

Butter: You can use any variety of butter you like.

Coconut Sugar: This gives them a rich flavor and darker color. You can replace it with any granulated sugar.

Vanilla Extract: You can omit or replace it with half as much almond extract for a slightly nuttier flavor.

Egg: This is the binder that holds the cookies together. But you can also use a flax egg for vegan cookies.

Almond Flour: You can also use all oat flour or replace it with brown rice flour, or half as much gluten-free flour blend.

Oat Flour: You can use storebought or grind your own. This gives them a delicious earthy flavor.

Chocolate Chips: You can use any variety you like, including dark chocolate chips, dairy-free chocolate chips and vegan.

Gluten free Nestle Tollhouse copycat chocolate chip cookies on a cooling rack.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Combine the Wet Ingredients

Add one egg, vanilla extract, and almond extract. Then mix until the egg is incorporated.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3. Add the Dry Ingredients

Add the almond and oat flour, baking soda, and salt. Mix until blended. The dough should be moist but not sticky. Add more flour if needed.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.

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.

Adding wet ingredients to muffin batter.
Gluten free Nestle Tollhouse copycat chocolate chip cookies on a cooling rack.

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.

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.

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.

  • Allow the freshly baked cookies to cool completely on a wire rack before storing them. This helps prevent moisture buildup inside the storage container.
  • Store the cooled cookies in an airtight container with a tight-sealing lid. You can also use a resealable plastic bag, but make sure to remove as much air as possible before sealing it.
  • If stacking cookies in the container, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together or becoming overly moist.
  • For short-term storage (up to 3-4 days), you can keep the cookies at room temperature in a cool, dry place. Ensure the storage container is airtight to maintain freshness.
  • If you plan to store the cookies for a longer period or in a warm and humid environment, you can store them in the refrigerator. Place them in an airtight container or resealable bag. Allow them to come to room temperature before serving for the best texture and flavor.

To store the cookies for an extended period, you can freeze them. Here’s how:

  • Place the cookies in a single layer on a baking sheet.
  • Freeze the cookies on the baking sheet until they are firm.
  • Transfer the frozen cookies to an airtight container or resealable freezer bag.
  • To prevent freezer burn, consider placing a sheet of parchment paper or wax paper between the layers of cookies.
  • Label the container with the date for easy reference.
  • Cookies can be stored in the freezer for up to 2-3 months.
  • When you’re ready to enjoy frozen cookies, simply remove them from the freezer and let them thaw at room temperature for about 20-30 minutes. You can also reheat them in a preheated oven at 350°F (175°C) for a few minutes to regain some of their original texture.

Can I use regular sugar instead of coconut sugar?

Yes, you can use regular granulated sugar or brown sugar as a substitute for coconut sugar if you prefer.

Can I make these cookies dairy-free?

Yes, you can use dairy-free substitutes like vegan butter or coconut oil to make these cookies dairy-free.

What can I use as an egg substitute for this recipe?

To make this recipe egg-free, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or applesauce (1/4 cup) as a binding agent.

Is almond flour necessary for this recipe?

Yes, almond flour is a key ingredient for the texture and flavor of these cookies. It’s not easily substituted with other flours.

Can I replace oat flour with another gluten-free flour?

You can substitute oat flour with certified gluten-free sorghum or rice flour for a similar gluten-free option.

How can I tell if my baking soda is still good?

To check the freshness of baking soda, add a small amount to a bowl of vinegar. If it fizzes and bubbles, it’s still active and good to use.

Can I use different extracts for flavor variation?

Absolutely! You can experiment with various extracts such as almond, peppermint, or orange to add unique flavors to your cookies.

How do I prevent the cookies from spreading too much?

To prevent excessive spreading, make sure your butter or butter substitute is at room temperature, and avoid over-mixing the dough. Chilling the dough in the refrigerator for 15-30 minutes before baking can also help.

Can I freeze these cookies?

Yes, you can freeze these cookies. Simply store them in an airtight container or freezer bag and label with the date. They can be frozen for up to 2-3 months.

How do I thaw frozen cookies?

To thaw frozen cookies, remove them from the freezer and let them sit at room temperature for about 20-30 minutes. You can also reheat them in a preheated oven at 350°F (175°C) for a few minutes to regain some of their original texture.

More Desserts Recipes

Gluten free Nestle Tollhouse copycat chocolate chip cookies on a cooling rack.

Gluten-Free Toll House Chocolate Chip Cookie Copycat

Gluten-Free diet-friendly recipe
A rich and buttery gluten-free Nestle Toll House chocolate chip cookie copycat. Like the original, they're soft on the inside and chewy on the outside. But with even more delicious flavor from oat flour, almond flour, and coconut sugar.
5 from 8 votes
Print Recipe Pin Recipe
Servings 48
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

WET INGREDIENTS:

  • 3/4 cup coconut sugar
  • 1/3 cup butter
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract

DRY INGREDIENTS:

  • 1-1/2 cups almond flour
  • 1/2 cup oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions
 

  • 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.

Video

YouTube video

Nutrition

Calories: 67kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 7mgSodium: 52mgPotassium: 33mgFiber: 1gSugar: 3gVitamin A: 44IUVitamin C: 11mgIron: 0.5mg
Keyword almond flour, chocolate chip cookie, coconut sugar, gluten-free pancakes, nestle, oat flour, toll house
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

8 Comments

  1. 5 stars
    These cookies…wow!! I made them (very easy!) and gave them to my kids and they LOVED them. I love them too! Especially that they are made from clean ingredients and easy on the tummy. This one is a win!

    Reply

  3. 5 stars
    These gluten free cookies were absolutely delicious! I made them a few days ago and they were so moist and flavorful. These are my favorite cookies. They are much better than the Nestle recipe. I will make them again soon.

    Reply

    1. Thank you so much Carolyn! I’m so glad you love these cookies as much as our family does 🙂

      Reply

  4. 5 stars
    I have tried so many gluten free chocolate chip cookies recipes. They are either dry, grainy, or simply not delicious. However, these were a total hit and the family likes them better than Nestlé cookies. We did change the baking time by several minutes to cook them all the way through, but you cannot go wrong with these. I even sent this recipe on to 6 family members!

    Reply

    1. That is so awesome Wendy! These always disappear very quickly in my house when I make them 🙂

      Reply
5 from 8 votes (4 ratings without comment)

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