Recipe By anja
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. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
  3. 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. 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

Reviews

  1. Came out very good. But had to bake almost 16 minutes. Just seemed to bake forever
  2. 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.
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