This is not a copycat version. This is THE famous toll house chocolate chip cookie recipe converted to become gluten & dairy free. This required a lot of trial and error to get the gram measurements for the flour & sugar just right (as well as the baking temperature) so that the cookies spread exactly as they should. I also needed to adjust the butter quantity a little since gluten free flour behaves different than traditional flour. In the end I nailed down a duplicate cookie recipe that I know you will love. Crisp edges, soft on the inside with just the right amount of sweetness. You don't even need to chill the dough.

For my Egg free / Vegan Members stay tuned as I have a killer good chocolate chip cookie recipe coming for you next! I’m just putting the finishing touches on it. After that I’ll post my best sugar free choc chip cookies as well.

Better Batter Original Blend: I opted for this flour as I have found its a dream for gluten free cookies! I have been able to mimic most recipes exactly (and often make them better) then their gluten filled version.

I typically buy my better batter on amazon. But with its increasing popularity and supply chain issues its been harder to get on amazon. Its almost always available directly on the better batter website. If its out of stock check back within a few days as its usually available again. They usually have a 30% off your first order deal going if you sign up for their newsletter too.

If you live outside of the US check out the gluten free on a shoestring mock recipe for better batter! I have a number of members using that recipe quite successfully in various club recipes :)

Better Batter so kindly offered me a 35% off promo code to share with all of you! This can be used as often as you would like for every single purchase made directly on BetterBatter.com Use the code: BakingAngell35

Butter

You can make these cookies with regular salted butter If dairy isn’t a concern for you. IF you are making them dairy free like I did please use Earth Balance Butter Sticks. You may try other brands but know that there is a lot of variety brand to brand and they don’t all perform the same. Earth balance is the best when it comes to mimicking how real butter works.

Of course you can just use regular salted butter too if making them dairy free isn’t a concern.

Organic Cane Sugar

Believe it or not there is a difference between regular cane sugar and organic. Organic tends to be a bit courser whereas regular is ground super fine. The finer the sugar the more the cookies spread. I tend to always work with organic and so therefore my recipes are perfected to spread the right amount using that. If you swap it out for regular your cookies may spread too much.

To make the cookies Corn Free

Just use a brand of corn free baking powder & pick up some corn free chocolate chips and you’ll be good to go.

I know you’re going to ask me if you can use another gluten free flour blend.

And well.. its really risky. I know this much - no gluten free all purpose blend is the same or performs the same. There’s a big differences between better batter and King Arthur (which have become my go to’s). So if you make changes the cookies will turn out quite different. Cookies are especially finicky and the smallest changes can make them spread too much or not enough. So I really do recommend sticking with what I have posted! If you decide to try it with another blend- be prepared for some trial and error.

Do I need to chill the dough?

No! Now if your butter melts COMPLETELY by accident before adding it to the bowl then sure you may want to cover the mixing bowl and stick the dough in the fridge for 30-60 minutes. But, otherwise don’t worry about it. Chilling the dough if the butter isn’t melted will result in the cookies spreading a little less.

Can I freeze the cookie dough?

Sure! I haven't tried it out but I cant see why it would be an issue. But here’s the big BUT- I don’t recommend baking the cookie dough frozen. Oven temperature changes would need to be made to help them spread enough and since I haven’t tested that out I cant give you specific instructions. I would pre-scoop the dough. Freeze it in balls. Then then when you want to bake place the balls on your lined cookie sheet & let them thaw out for 30-60 minutes until they have softened. You can always do a test batch and throw 1-2 in the oven to see if they spread enough. If not- let them thaw out some more.

Gluten & Dairy Free Toll House Chocolate Chip Cookies

Yield: About 24 Cookies

Author: Brittany Angell

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

This is not a re-make of the recipe or a copycat version. This is THE famous toll house chocolate chip cookie recipe converted to become gluten & dairy free. This required a lot of trial and error to get the gram measurements for the flour just right (as well as the baking temperature) so that the cookies spread exactly as they should. I also needed to adjust the butter quantity a little since gluten free flour behaves different than traditional flour. In the end I nailed down a duplicate cookie that I know you will love. Crisp edges, soft on the inside with just the right amount of sweetness. You don't even need to chill the dough.

Ingredients

11 Tbsp (152 grams) Butter (Earth balance buttery sticks for Dairy Free) or regular salted butter Softened at room temperature.
75 grams Organic Cane Sugar
71 grams Brown Sugar
1/2 Tsp Vanilla Extract
1 Large Egg
171 grams Gluten Free Better Batter Original Blend
1/2 Tsp Salt
1/2 Tsp Baking Soda
1 - 1.5 Cups of Chocolate Chips (Dairy Free or Regular.) Semi sweet or dark chocolate. Regular or mini sized chips both work.

Instructions

Preheat oven to 350 degrees. Line two large cookie sheets with parchment.
Add to the bowl of a stand mixer (or using a large bowl and a hand mixer) beat the softened butter & sugar on high until whipped for about 1 minute.
Add in the vanilla & Egg and beat until till smooth. Add in the Flour, Salt & baking powder & beat until a smooth cookie dough forms. Stir in the chocolate chips by hand.
Using a cookie scoop that holds about 1.5 tbsp of dough scoop about 12 cookies per tray evenly spacing the cookies giving them room to spread. Bake one tray at a time for 10-12 minutes until the edges are golden brown. The centers may still be soft but should not look completely raw. If they are soft they will sink as they cool giving the cookies the perfect look. (You can also help this by carefully slamming the pan when you pull the cookie sheet out so that the centers collapse a little more.) Repeat with the second tray. ( Baking 1 at a time on the middle rack is the way to go!) . Allow to cool completely or for 30 minutes until they are firm enough to remove from the pan.
Store at room temperature for 1 week or freeze for another day.