Toll House Style Chocolate Chip Cookies (gluten free, dairy free, soy free)

As of lately, it is very rare for me to eat a really sweet indulgent treat. Don’t get me wrong, anyone who knows me well knows I love sweets, but I normally prefer ones that have been made healthier in some way (lower in sugar, lower in fat, etc.). Not this time. In a moment of weakness last night, I gave in to a craving. I HAD to have chocolate chip cookies, but not any kind of chocolate chip cookies. Only the ones from my childhood would do…  Nestle Toll House Chocolate Chip Cookies.

I immediately made the cookies (but gluten and dairy free of course).

Once I told my Facebook readers what I was making, several requested I post the recipe. So here you are… PLEASE make sure you read the recipe notes prior to making these bad boys! 

This recipe is linked to Slightly Indulgent Tuesday, Allergy Free Wednesday, Gluten Free Wednesdays and Simple Lives Thursday and Freaky Friday.

Toll House Chocolate Chip Cookies (gluten free, dairy free, soy free)
Yields about 3 dozen cookies

This recipe has been adapted from the Original Nestle Toll House Chocolate Chip Cookie Recipe.

1 cup palm shortening (I use Spectrum)
2 cup palm sugar
1 teaspoon vanilla
2 eggs
1/2 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 cup tapioca starch
1 cup super fine sorghum flour (I use Authentic Foods)
1/4 cup almond flour
1 cup allergy free mini chocolate chips (I use Enjoy Life)

  1. Preheat oven to 375 degrees (F).
  2. In a large mixing bowl, cream together the shortening and sugar.
  3. Whisk in the vanilla and the eggs until just blended.
  4. Add the xanthan gum, sea salt, baking soda, and tapioca starch and stir until blended.
  5. Whisk in the sorghum flour and almond flour, and then the chocolate chips.
  6. Drop by rounded tablespoon onto a parchment lined baking sheet. Bake for 9 – 11 minutes.

Megan’s Recipe Notes:

  1. I don’t recommend using a substitute for the palm shortening. Shortening is a thicker substance than coconut oil or olive oil, etc, so if you use different oil, your cookies will turn out very flat and thin. If you tolerate organic butter, I think it would work well (just make sure it’s soft and not melted). 
  2. I use palm sugar in this recipe. If you do not use palm sugar, but cane sugar or sucant, decrease the amount used to 1 1/2 cups. Palm sugar is less sweet than either cane sugar or sucant, so if you use a full 2 cups of either, your cookies will be overly sweet (and they are already plenty sweet!).
  3. Super fine sorghum flour is a key ingredient in this recipe. It adds to the smooth (non gritty) texture, but if you don’t have access to super fine sorghum, feel free to use regular sorghum flour.
  4. I added almond meal to this recipe because it adds such a wonderful texture and taste to baked goods. If you are allergic to almonds, simply substitute more sorghum flour, or a 1/4 cup of super fine brown rice flour.