- 2 cups of gluten-free flour blend (such as Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
- 3/4 cup of unsalted butter, softened to room temperature
- 1 cup of granulated sugar
- 1/2 cup of packed light-brown sugar
- 2 large eggs
- 2 tsp of pure vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup of semisweet chocolate chips (such as Ghirardelli or Toll House)
- Optional: 1 cup of chopped nuts (such as walnuts, pecans, or hazelnuts)
Steps
Gluten Free Toll House Cookies Recipe
Ingredients:
- 2 1/4 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips
Instructions:
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the gluten-free all-purpose flour, baking soda, and salt.
3. In another large mixing bowl, cream together the butter, white granulated sugar, and light brown sugar until smooth and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Gradually mix in the dry ingredients to form a dough.
5. Fold in the chocolate chips until evenly distributed.
6. Using an ice cream scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Enjoy your delicious gluten-free toll house cookies!