Rating
Published Jun 19th
Prep 15m Cook 9m Additional 15m Ready In 39m
Servings 2 dozen Calories 284
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.
Recipe Ingredients
- 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 eggs
- 2 cups semisweet chocolate chips (such as Nestle® Toll House®)
- 1 cup chopped walnuts
Cooking Directions
- 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
- Calories 284
- Carbohydrate 35.9 g
- Cholesterol 35.8 mg
- Fat 15.7 g
- Fiber 2.1 g
- Protein 3 g
- Saturated Fat 7.8 g
- Sodium 219 mg
- Sugar 20.8 g