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Gluten-Free Toll House® Cookies


"These are a gluten-free version of the Toll House® cookie recipe. My daughter was on a gluten-free diet for 3 years and in that time I converted many recipes. You can not tell the difference between these cookies and normal cookies."
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39 m servings 284 cals
Original recipe yields 24 servings (2 dozen)

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
  3. 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.
  4. 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: 284 calories; 15.7 g fat; 35.9 g carbohydrates; 3 g protein; 36 mg cholesterol; 219 mg sodium. Full nutrition

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These were a bit heavier than a traditional chocolate chip cookie, almost cake-like. They remained puffy instead of spreading out flat. The taste is ok. Thank you for the recipe.