Gluten-Free Chocolate Chip Cookies

This is the original Toll House recipe, halved because I don’t want to make so many cookies. These are really delicious!



a heaping 1 3/4 c rice flour, or flour mix

1/2 t xanthan gum

1/2 t baking soda

1/2 t salt

1 stick shortening, Earth Balance, or butter

1/2 c brown sugar

1/4 c white sugar

1 t vanilla

1 egg

1/2 package GF chocolate chips

nuts, optional



1. Preheat oven to 375. Mix sugars and shortening or butter until creamy.

2. Beat in egg, then dry ingredients except chocolate chips and nuts, if using.

3. Once smooth, add chips and nuts, and roll into balls

4. Flatten slightly

5. Bake 8-10 minutes

6. Let cool on cookie sheets

7. Remove and eat or store in air tight container.


Note: You can replace the egg with egg replacer or applesauce to make them vegan.

Tina Turbin

From our home to yours, Tina Turbin
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I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

4 thoughts on “Gluten-Free Chocolate Chip Cookies

  1. Yummy! Nothing like classic Toll house cookies, especially during this season when the weather is getting cooler and the holidays are just around the corner but you haven’t started with those pumpkin recipes yet. During the spring and summer we like to make our own candy, like lollipops, and homemade ice cream too.

  2. Just wanted to add how important that xanthan gum is even though you don’t need to add that much it makes such a big difference. The first time I made gluten free toll house cookies I left it out because I was so new to the gluten free diet I didn’t know how essential it was and the cookies were very crumbly and the texture totally sucked. So don’t forget that xanthan gum!

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