NOTICE: This blog is no longer being updated, so medical information may no longer be accurate.

Gluten Free Toll House Chocolate Chip Cookies

This is the BEST gluten free chocolate chip cookie recipe that I have ever come across.  I kid you not, they are identical in taste to the classic gluten containing Toll House cookie! I found the recipe on Recipezaar about 6 months ago and they have held up perfectly each time I have made them.  I double the recipe because the original recipe has some odd measurements like 3/8 cup.  I do not own a measuring cup that indicates 3/8 cup, so if you double it, it is a simple 3/4 cup!  You will want to double the recipe anyway, unless you are making these for 1 person!  The measurements below are for a double batch of the recipe.  Click on the above link to go to the recipe for the original measurements).

Gluten-Free “Toll House” Chocolate Chip Cookies

1 cup Rice Flour (I used Superfine White Rice Flour)

1/2 cup Tapioca Starch (I used Expandex Tapioca Starch, but the regular works great too)

3/4 cup Sorghum Flour (I used Superfine Sorghum Flour)

2 tsp. Xanthan Gum

1 teaspoon Baking Soda

1 teaspoon Salt

1 cup Butter, softened (I used dairy-free Earth Balance)

3/4 cup Sugar

3/4 cup packed Brown Sugar

1 tsp. Vanilla Extract

2 Eggs

1 cup Semi-Sweet Chocolate Chips

1/2 cup Pecans (I omitted the Pecans and added more chocolate chips and plain M&M’s)

  • Preheat your oven to 375 degrees F. (I used my convection oven at 350°F)
  • In the bowl of your mixer, combine butter, sugars and vanilla. Mix on low until combined (about 2 minutes). Add egg and combine.
  • In another bowl, measure out your flours, baking soda, xanthan gum and salt. (I used a whisk to blend all of the ingredients together, then I sifted the flour combination to make sure everything was incorporated). With mixer on low, slowly integrate the dry goods into the wet.
  • When all the dry goods are integrated, add the chips and nuts and mix just long enough to combine.
  • Spoon out by the tablespoon onto a baking sheet (I line mine with parchment paper) and bake for 12 minutes. (Start checking at 8 minutes, my cookies cooked A LOT faster than the 12 minutes indicated, probably because of the convection oven, but just to be safe, check anyway). Let rest for about 10 minutes on the sheet for the centers are set. (I did not find this to be necessary in my case).

Nice and crispy on the outside and full of gooey chocolaty goodness on the inside! I added the red and green M&M’s for some holiday flair.

I think I will make a big batch of these and go conduct a “blind taste test” in front of my local Toll House store, LOL!

I forgot to make my goldfish, maybe the spell has been broken! 😀


  1. Carol DuQuette says

    I agree, these are the best gluten free chocolate chip cookies. I have been looking for one for awhile and experimeting with different recipes. This is it!!

  2. I am new to the celiac's world by 3 weeks and finally felt like doing some baking. Saw this recipe on your site and tried it, for being my first recipe of this nature and being able to bake again, I just had to say, these cookies are AWESOME! Light, fluffy, and golden delicious. Thank you for bringing baking back into my life.

  3. I made *three* different chocolate chip cookie recipes this weekend. Yours was the only one that worked, and these taste AWESOME! Thank you!!

    • Angela,

      So glad you like them! Wish I could take credit for creating the recipe, but I didn't. I am just a really good "recipe hunter" (a nod to the late great Crocodile Hunter). 😀

      All the best,

  4. ColoradoGFMom says

    Thank you, thank you, thank you!!! My 10 year old son has been diagnosed Celiac for about 18 months now. In addition we live at high altitude which makes baking even more challenging. Last night in a I found this GF Toll House recipe and decided ot try it. WOW!! He went to bed praising these 'best cookies he's ever had' and shot out of bed this morning asking for 'one of those amazing cookies'!! Today I am going to premix several zip-lock bags of dry ingredients and freeze them so I can provide them at a moments notice! I can't wait to try more of your recipes.

    • Woot! Thank you for sharing this story with me, nothing makes me happier than to hear when the kiddos find something that elicits that kind of a response. It just screams out, "Everything is going to be A-Okay!" 😀


  5. Watch out, M&Ms are not gluten free!! Recipe sounds great otherwise!! I was craving chocolate cookies just this morning.

  6. These are amazing!! I've been trying all sorts of flour blends to make choc chip cookies and was just about ready to give up when I came across your recipe…and I'm so glad I kept looking!! Thank you so much for taking the time to share your recipes! I'm excited to try your cut out sugar cookies for Christmas!

    Any chance you have a good gluten free oatmeal cookie recipe?

    Thanks again for sharing! You made my day!

  7. Hi, these look good, minus the m&m (artificial colors). Have you found or tried making them sugar free? A lot of your sugar free cookies look really good.

    • I agree on the M&M's, I now avoid artificial food colorings too. I have made these refined sugar free, using coconut sugar and I thought they tasted equally as good (I don't use much Stevia, the aftertaste is a bit much for me).

  8. Williams46237 says

    First cookie recipe that keeps a cookie shape. Thanks for sharing.

  9. these tasted fantasic BUT mine spread out and did not keep their shape like yours. I even started putting the dough in the fridge before baking andthey still went flat. Any suggestions?

  10. yolo


  1. […] I found a recipe for Gluten-Free Toll House Chocolate Chip Cookies (you can read my original post here), and I have yet to find another chocolate chip cookie recipe that we like better so I armed myself […]

  2. […] Gluten-Free Toll House Chocolate Chip Cookies – Adventures of a Gluten-Free […]