We have a split household around here, the boys eat anything they want and the girls are gluten free (actually I’m mostly gf and my daughter 100% due to allergies). I grew up making the chocolate chip cookie recipe on the back of the Nestle chocolate chips package. (You too?) They’re SO good, right? I recently had a major craving and thought maybe I could just use that recipe and substitute gluten free flour. Guess what, it worked!
I made a half batch just in case it didn’t work, but it totally DID work and oh boy. They’re yummy! (I know that word is so overused around here, but I just can’t help it. So YUMMY!) I’m sharing the recipe with you today and I’ve kept it as a small batch which I think is actually perfect. This recipe makes about 30 cookies.
What’s the Best Gluten Free Flour?
There are several brands to choose from or you can make your own.
If you want to make your own, try my Favorite Homemade Gluten Free Flour Blend.You can save money by making your own gluten free flour.
I also like King Arthur Gluten Free Measure for Measure & Bob’s Red Mill 1 to 1 Baking Flour.
I used my Favorite Homemade Gluten Free Flour Blend for this recipe.
Pro Tip to Make Your Cookies Extra Special
Mix chocolate chips into the cookie dough as directed in the recipe.
Divide dough into 30 cookies and place on large cookies sheets lined with parchment paper.
Place about 5-6 extra chocolate chips right on top of each cookie and press gently.
This way you can see the chocolate chips after they bake, plus more chocolate. Bonus!
You can use this trick on all your chocolate chip cookie recipes now. It also works with M&M’s!
See what I mean? Aren’t the chocolate chips on top just so pretty!
By the way, you don’t have to be gluten free to enjoy these cookies. I made them for my family and the boys had no idea they were eating GLUTEN FREE stuff which they think sounds just awful. They gobbled these up and came back for more!
You can make these Gluten Free Tollhouse Chocolate Chip Cookies with any good quality chocolate chip. I’m also quite fond of Guittard semi-sweet chocolate chips which I recently found at Whole Foods. They’re simply divine and would be amazing in these cookies.
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Gluten Free Tollhouse Chocolate Chip Cookies
- 1 1/4 cup gluten free flour blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened 1 stick
- 1/2 cup light brown sugar slightly packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 1/4 cups semi-sweet chocolate chips divided
- Preheat oven to 375°F. Line 3 large cookie sheets with parchment paper (I use 13" x 18" half sheet pans with a raised edge.) Set aside.
- In a medium bowl, stir together the gluten free flour, baking powder, xanthan gum and salt. Set aside.
- In a large bowl, cream the butter and both sugars together using a hand mixer or wooden spoon. Add the egg and vanilla. Mix well. Stir in the dry ingredients. Then mix in 3/4 cup of the chocolate chips.
- At this point, you have two choices. Option 1: If you're in a hurry and don't care about having perfect looking cookies, then you can go ahead and spoon mounds of cookie dough on prepared pans to make 30 cookies. They will not spread much as they're gluten free, so when you bake them this way, they will look sort of like drop biscuits.Option 2: Refrigerate the cookie dough for about an hour. Then shape dough into 30 balls and place on prepared pans. Flatten slightly with the palm of your hand.
- For both methods, use remaining 1/2 cup of chocolate chips on top of the cookies. Gently place 5-6 chips on the top of each cookie. This makes them look pretty. Bake in preheated oven for 10-12 minutes or until light golden brown on the edges. Let cool and enjoy. Store covered at room temperature for 2 days or in the refrigerator for 2 weeks (if they last that long).
You might also like these Gluten Free Chocolate Chocolate Chip Cookies
Also try these Old Fashioned Lemon Curd Bars, they’re gluten free too.
And of course, Copycat Hostess Cupcakes (Gluten Free and Vegan)…
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.