Gluten Free Nestle Toll House Cookie Recipe




  1. Preheat oven to 375° F.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
  4. Gradually beat in flour mixture.
  5. Stir in chocolate chips.
  6. Drop using a rounded tablespoon onto ungreased baking sheets.
  7. Bake for 9 to 11 minutes or until golden brown.
  8. Cool on baking sheets for 2 minutes; remove and place on wire racks to cool completely.
  9. To freeze: place scoops of cookie dough on top of a parchment lined baking pan. Freeze for 1 hour. Once frozen, transfer to a zip bag and store in the freezer for up to 3 months.


Recipe adapted from Very Best Baking (Nestle).

Tested with: Cup4Cup Gluten Free Flour Mix (top choice), King Arthur Flour Gluten Free Mix (top choice), Nanamaste Gluten Free AP Blend, Pamela’s Gluten Free All Purpose Blend, Bob’s Red Mill GF AP Flour (note this yields a grainy texture), Krusteaz Gluten Free Flour mix (this mix will yield cake-like cookies).