Gluten Free Toll House Cookie Recipe

• servings: 48 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

2 1/4 cups Erika’s All Purpose Gluten Free Flour Mix *

1 teaspoon Baking Soda

1/2 teaspoon Baking Powder *

1 teaspoon Salt

2 Sticks of Butter (or 3/4 Butter Alternative* – I use Melt or Earth Balance)

3/4 cup Granulated Sugar (I use evaporated cane juice)

3/4 cup Packed Brown Sugar

1 teaspoon Pure Vanilla Extract

2 Large Eggs (or 1/3 Cup Applesauce*)

2 cups Chocolate Chips (I only used 1 Cup of Enjoy Life Chocolate Chips)

1 cup Chopped Nuts (Optional)

Directions

Preheat Oven to 375 degrees.

Whisk together Erika’s Gluten Free Flour Mix, Baking Soda, Baking Powder and Salt in small bowl.

Beat Butter, Sugar, Brown Sugar and Vanilla in a stand mixer or in large bowl until creamy.

Add Eggs, beating well.

Gradually beat in Flour Mixture.

Stir in Chocolate Chips and Nuts.

If you are making the Vegan version of these, I highly suggest you chill the cookie dough at this point for at least 30 minutes – the results are much better!

Drop by rounded tablespoon onto ungreased baking sheets (I use parchment paper).

Bake 8-10 minutes or until golden brown.

Cool on baking sheets for 2 minutes, then remove to wire racks to cool completely.

Can be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Nutrition

• Serving Size: 1 Cookie
• Calories: 78