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

Sep 26, 2012 · 33 Comments

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
½ 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)
¼ 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 ½ 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 ¼ cup of super fine brown rice flour.

Enjoy!
Megan

« Medical Update – Journal Entry #6
Nirvana Pasta (gluten & dairy free w/grain free option) »

Gluten Free, Gluten Free Cookies, Gluten Free Desserts chocolate chip cookies, cookies, dairy free, desserts, gluten free, indulgent treats, soy free, Toll House Recipe

Reader Interactions

Comments

  1. Vicky says

    September 26, 2012 at 1:12 pm

    These look delicious and they look like they “Crunch” ! Lovely!

    Reply
  2. Danielle says

    September 26, 2012 at 2:19 pm

    Oh these look super Yummy! Like cookies from my childhood 🙂

    Reply
  3. Laura says

    September 27, 2012 at 6:56 am

    I have never tried fine sorghum flour before, but judging by the smooth perfect texture of these cookies, I need to give it a whirl. These babies would be gone in seconds at my house!

    Reply
  4. Kelly Smith says

    September 28, 2012 at 10:12 am

    Would an egg replacement of some kind work in these? We are needing to eliminate eggs for 6 months.

    Reply
    • Megan says

      September 28, 2012 at 11:16 am

      Hi Kelly,
      An egg replacement might work, but I haven’t tried it myself. If you do try making them using an egg replacement, increase the xanthan gum to 3/4 teaspoon. When you remove the cookies from the oven, you’ll have to let them completely cool on the cookie tray before removing them. Please let me know how they turn out if you try it! Good luck!
      🙂 Megan

      Reply
    • sarah says

      March 27, 2013 at 9:23 am

      I use chia seed as egg replacement. You don’t have to add more gum due to the texture of chia. I grind them and soak a tsp in 1/4 cup of liquid they gel up (depends on what u prefer, almond milk or coconut milk work beautifully) you may need more than a quarter cup, I eyeball it to equal the amount of egg I am replacing. Tsp works great for 2 eggs. May take some experimenting but its worth it.

      Reply
      • Kelly Smith says

        March 27, 2013 at 2:26 pm

        Only one teaspoon of ground chia to replace 2 eggs? I thought the standard was 1 TB ground chia plus 3 TB liquid per egg.

        Reply
  5. Edonna says

    September 29, 2012 at 6:37 am

    mmmm…I was wondering what to bake today for my lunches next week!

    Reply
    • Edonna says

      September 30, 2012 at 3:40 pm

      ooooohhhhhh Megan!!!! I just put the first pan in. I was always one to eat the cookie dough. And this is soooo close to the original recipe as far as the dough goes. I will say that I used a GF flour blend my friend developed using a grain mill-sorghum, millet, brown rice and buckwheat for the sorghum flour. And instead of almond flour I used mesquite flour, just because I have it. My sister trimmed her mesquite trees and found a place to mill the beans…pod and all!
      Thank you again for sharing!!!

      Reply
  6. Alaine @ My GF & DF Living says

    September 30, 2012 at 7:53 am

    These look like they would have a good crunch. I will have to try them with egg replacements to. I will try using Ener-G egg replacers I think. Thanks for posting 🙂

    Reply
  7. Heidi says

    October 02, 2012 at 8:30 pm

    I hope those taste as good as they look! I can’t wait to try them. I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.

    Reply
  8. Brandae says

    October 08, 2012 at 6:08 pm

    Just baked these and ate WAY too many! I was out of spectrum shortening so used half organic butter and half coconut earth balance. Used a mix of vanilla stevia, sucanat, palm sugar and was out of almond flour so used teff. I have some pretty picky eaters – they usually are quite critical of my GF desserts, but they LOVED these. The six year old said, “Wow, Mom! These are just like the old days’ cookies!”. High compliment!
    Thank you!

    Reply
  9. Elaine says

    December 11, 2012 at 3:13 pm

    Hi Megan,
    I made these the other day and have to say they are the BEST chocolate chip cookie I have ever eaten, gluten or no gluten! I think the palm shortening is key. They were crispy on the outside but chewy inside. Thanks for a great recipe! I am almost hesitant to share them with my wheat eating family! 🙂

    Reply
  10. Robin Muller says

    January 29, 2013 at 4:32 pm

    THese look awesome! But do you have a printer friendly version?

    Reply
    • Megan says

      January 31, 2013 at 9:59 am

      Hi Robin,
      No printer friendly version yet. It’s quite a bit of work to do that (I have to manually go into each post and re-write it). Slowly but surely I will get to it!
      Hugs,
      Megan

      Reply
  11. Robin Muller says

    January 29, 2013 at 6:30 pm

    OH MY, i just made these ..holy cow are they delicious! I did tweak the recipe…I did 1/2 cup each of b.sugar and white sugar..I used VEGAN margarine, and I added about another 1/2 cup of almond flour to the recipe (until the dough looked right) and 1/2 tsp of xanthum gum. and also 1 cup of cranberries..YUM!!

    Reply
    • Megan says

      January 31, 2013 at 10:01 am

      Robin,
      You are sweet! Thank you for leaving me a comment and letting me know you tried them! I’m glad you enjoyed them.
      Hugs,
      megan

      Reply
  12. Caroline Horne says

    April 18, 2013 at 12:04 pm

    Oooh, I’m hosting coffee at church this Sunday and want too make sure that Pastor Jim and I can eat anything on the table without having to worry. I think I’ll add just a hint of cinnamon just like my mom did, it really brings out the chocolate.

    Reply
    • Caroline Horne says

      April 19, 2013 at 3:04 pm

      Just ate 2 of them. Must Stop Now!!!

      Reply
      • Megan says

        April 21, 2013 at 9:46 am

        Hi Caroline!
        Thank for sharing the tip on the cinnamon! I will have to try that sometime. 🙂 Glad you enjoyed the cookies. Hugs to you!
        Megan

        Reply
  13. Renee says

    April 21, 2013 at 2:17 pm

    Is the palm sugar coconut palm or palmera palm? Do you have a recommendation for brand or where to procure? Thank you! Renee

    Reply
  14. Tammy says

    June 09, 2013 at 3:52 pm

    Hi Megan, I followed your recipe on every ingredient with the exception of using hazelnut flour instead of almond flour (it’s what I had on hand) and these turned out fantastic! I can definitely fool my non-gf family and friends with these. Thank you for sharing!

    Reply
    • Megan says

      June 10, 2013 at 10:03 am

      You’re welcome! Glad you enjoyed them! 😉
      Megan

      Reply
  15. Lizzie says

    January 25, 2015 at 4:13 am

    I have 6 little ones that LOVED these cookies. Thank you for posting the recipe. Do you know if the dough freezes well?

    Reply
    • Megan says

      January 26, 2015 at 6:47 am

      Glad your LO LOVED these cookies! That makes my heart happy! I have not tried freezing the dough, but I think these would be great frozen. 😉

      Reply
  16. April says

    December 04, 2016 at 5:15 pm

    Megan can you tell me what the xantham gum does and what if it’s left out? Thank you.

    Reply
    • Megan says

      December 05, 2016 at 8:42 am

      Hi April,
      The xanthan gum binds everything together. If you were to leave it out, you’d end up with a very crumbly cookie. I don’t recommend leaving it out.

      Reply
  17. GwenH says

    March 13, 2017 at 5:14 pm

    I used butter in my cookies and they spread like crazy… I only made one pan, what can I add to the remainder of the dough so they don’t spread so much?

    Reply
    • Megan says

      March 20, 2017 at 12:39 pm

      Hi Gwen,
      Sorry to hear that. You could try adding some more sorghum flour to see if that firms up the dough some. Also, refrigerating it might be a good idea too.

      Reply

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megan ancheta

HEY! I’M MĒGAN.

Wife, mother, and gluten-free baker of 13+ years. Here you’ll find my tasty from-scratch recipes that are always gluten-free and dairy-free, with some vegan and grain-free, too.

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