Gluten-Free Toll House® Cookies

White rice flour, sweet rice flour, and teff are the key ingredients in a gluten-free version of the classic Toll House cookie recipe.

• Preparation Time: 15 mins
• Cooking Time: 9 mins
• Total Time: 24 mins
• Calories: 284 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup butter, softened
• 1 cup chopped walnuts
• 1 teaspoon salt
• 1 cup white rice flour
• 1 teaspoon xanthan gum
• 2 cups semisweet chocolate chips (such as Nestle® Toll House®)
• 0.75 cup white sugar
• 0.75 cup packed brown sugar
• 0.5 cup cornstarch
• 0.75 cup teff flour
• 0.5 cup sweet rice flour

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.

Step 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.

Step 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.