9 Reviews

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!

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freshfishie October 27, 2009

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.

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jbiron January 05, 2010

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?

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AdrianneGF July 13, 2009

These cookies do taste like the Toll House Cookies. Thank You my daughter is thrilled! I added Earth Balance soy free buttery spread to replace butter to make it dairy free.

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Catherine C. November 28, 2013

This is the only GF chocolate chip recipe I will make, however, I found the batter too thin, so added more flour to get it to the consistency of original toll house cookies. Had a dinner party last night and my foodie friends raved about them. Didn't tell them till the cookies were gone that they were GF : )

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MaryKay77 August 02, 2012

These were delicious! A well balanced combination of flavors, and they freeze great too. Mine sank in quite a bit because I forgot to add the xanthan gum, but they held together well and the taste wasn't any the worse for it ;-) Sorghum isn't available where I live, but I subbed GF oatflour. Thanks!

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Suzy mom to 2 May 11, 2009

My wife nearly had tears of joy when she first tasted these!

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Mark the Piper March 17, 2009

These are fantastic! They are infact the perfect chocolate chip cookie. Even the batter was yummy! Thanks for posting Kristi :) UPDATE** I thought that these would follow the sad trend I have seen in so many other GF treats: great out of the oven, not so great the next day. WRONG! Still so good. Maybe even better since my mouth is not being scorched as I gobble them up.

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Az B December 11, 2008

Kristi! These are wonderful! Nice big cookies that have just the right crispiness on the outside and slightly chewy in the center, just how I like them.

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Sheynath October 17, 2008
Gluten Free Toll House Chocolate Chip Mimicry