Gluten-Free Toll House® Cookies
Updated on October 25, 2022
1 cup white rice flour
¾ cup teff flour
½ cup cornstarch
½ cup sweet rice flour
1 teaspoon baking soda
1 teaspoon xanthan gum
1 teaspoon salt
1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips (for example, Nestle® Toll House®)
1 cup chopped walnuts (Optional)
- Preheat oven to 375 degrees F (190 degrees C).
- Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
- Beat butter, white sugar, brown sugar, and vanilla extract together in a bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat flour mixture into creamed butter mixture until dough is just mixed; fold in chocolate chips and walnuts. Drop dough by round spoonful onto the baking sheet.
- Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes. Let stand for 2 to 3 minutes on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts (per serving)
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