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    You are in: Home / Recipes / Gluten Free Toll House Chocolate Chip Mimicry Recipe
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    Gluten Free Toll House Chocolate Chip Mimicry

    1/1 Photo of Gluten Free Toll House Chocolate Chip Mimicry

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    Kristi Waterworth's Note:

    This is the end result of my long quest for a gluten free chocolate chip cookie that tastes and looks as good as Mom's. It's based on the actual Tollhouse Cookie recipe. :)

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat your oven to 375 degrees F.
    2. 2
      In the workbowl of your mixer, combine butter and sugars and vanilla and mix on low until combined (about 2 minutes). Add egg and combine.
    3. 3
      In another bowl, measure out your flours, baking soda, xanthan gum and salt. With mixer on low, slowly integrate the dry goods into the wet.
    4. 4
      When all the dry goods are integrated, add the chips and nuts and mix just long enough to combine.
    5. 5
      Spoon out by the tablespoon onto a baking sheet and bake for 12 minutes. Let rest for about 10 minutes on the sheet for the middles to set.

    Ratings & Reviews:

    • on October 27, 2009

      55

      I created an account just to rate this recipe -- it's that good. The cookies have a taste and texture that seems indistinguishable (to me, anyway) from a conventional Tollhouse cookie. They are crispy coming out of the oven and stay that way for at least a couple of days. On the third day or so they acquire a very pleasant chewiness as well, at least under my local conditions. The taste and texture is far better than any gluten free chocolate chip cookie recipe I've tried so far -- not too sweet, not grainy, not crumbly, not flat, not beany -- absolutely nothing to apologize for when offering them to those who also eat conventional cookies. I also like the fact that the batch is a manageable size: it's very quick and easy to make up a batch and it's not an evening-long project where I end up making a mountain of cookies. I have been substituting pine nuts for the pecans since regular nuts are a bit suspect for me. I also subbed flax seed powder + water (1 T powder [NOT meal] + 3 T water) as an egg substitute. I've also tried adding a little instant espresso to the mix (so far I've just tried a couple of tablespoons mixed with either the flour or the) for a bit of a coffee flavour. Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2010

      55

      This is by far the best GF chocolate chip cookie recipe I've found. They are a little more crunchy than usual but still fantastic. Definitely bake for 10-11 instead of the full 12. Also, I would recommend using a silicon baking sheet. I had a little trouble with sticking on the regular cookie pans. A silpat mat did the trick.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 13, 2009

      55

      These are the best gluten free cookies i've attempted - and I've tried a lot... I used guar gum instead of xanthan, it's all I had. I also refrigerated the dough for a while before baking, to firm it up a bit. Baked for 10 min. instead of 12 and they were pretty great... a little flat but maybe that's because I used guar gum?

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Gluten Free Toll House Chocolate Chip Mimicry

    Serving Size: 1 (590 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 181.7
     
    Calories from Fat 98
    54%
    Total Fat 10.9 g
    16%
    Saturated Fat 5.2 g
    26%
    Cholesterol 28.6 mg
    9%
    Sodium 180.5 mg
    7%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 13.6 g
    54%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    tapioca starch

    xanthan gum

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