Gluten Free Toll House Cookies
Deliciously soft and chewy gluten-free cookies packed with melty chocolate chips, perfect for anyone craving a sweet treat.
Ingredients
Dry Ingredients
- 1 cup gluten-free flour blend Use a certified gluten-free blend for best results.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure it is at room temperature.
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Chocolate Chips
- 1 cup gluten-free chocolate chips You can use dark chocolate chips for a richer flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the gluten-free flour, baking soda, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the vanilla extract and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the gluten-free chocolate chips.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat in the oven at 350°F for about 5-7 minutes.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g
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