Gluten and Corn free Chocolate Chip CookieBake this allergy-safe Nestle Tollhouse Chocolate Chip Cookie recipe for the Holidays
allergy-safe Nestle Tollhouse chocolate chip cookies
Are you looking for a gluten and corn free chocolate chip cookie recipe? When we first went gluten and corn free we relied a lot on packaged cookie mixes and store bought brands. As time went on and I got a little more gfree savvy in the kitchen I thought I would experiment with a base dough for all my cookie recipes.
My all time favorite cookie recipe has always been the chocolate chip cookie. I can remember my mother making chocolate chip cookies when I was a girl. I would often come in the door from school smelling those cookies fresh from the oven.
The biggest challenge for my gluten and corn free chocolate chip cookie recipe was texture. I wanted a cookie that was chewy and did not fall apart too easily. After dozens of trials and errors I think I’ve finally found my keeper. I baked countless batches of not-quite-so perfect chocolate chip cookies until I developed a recipe that is very close to the original Nestle Tollhouse cookie recipe. By the way, if you are following the GFCF diet you will be happy to know that this recipe is not only gluten and corn free, it is also dairy free, too!
Ingredients:
1 cup Brown Rice Flour
3/4 cup of gluten-free Oat Flour
NOTE: we use Lara’s Oats from Cream Hill Estates
1/4 cup of potato flour
2 Tablespoons Tapioca Flour
1 Tablespoon flax seed meal
2 Tablespoons gluten-free Rolled Oats
NOTE: we use Lara’s Oats from Cream Hill Estates but this is optional, you could just add 2 more Tablespoons of Oat flour to the mixture.
1 teaspoon baking soda
1 teaspoon sea salt
1 cup of Spectrum Palm Oil Shortening (solid at room temperature)
3/4 cup of organic evaporated cane juice (or refined sugar)
3/4 cup of packed dark brown sugar (be sure it is corn-free)
1 teaspoon of vanilla extract (if you have a corn allergy make homemade vanilla extract or use vanilla beans)
2 large eggs
1 bag of gluten and casein-free chocolate chips (We use Enjoy Life and Trader-Joe’s brands)
1 cup of chopped walnuts (optional)
Directions:
In a separate bowl combine all dry flours, baking soda and salt. Mix well and set aside. Combine the sugars, shortening, and vanilla until creamy. Add the eggs, one at a time, scraping the sides of the bowl until all ingredients are equally mixed. Gradually add the flour mixture. Stir in chocolate chips and walnuts.
See our entire selection of gf cookies!
Roll dough balls approximately one tablespoon in size. Place on baking sheet (we line ours with silicone mats, but parchment paper is good too).
Bake at 375 degrees Fahrenheit for 10-12 minutes. Let cool at least 15 minutes before removing from sheets. (If you use silicone mats bake 12 minutes.
The silicone cools much faster than the parchment paper.) Makes 48 cookies that can easily be frozen. Dough base can be frozen as well. Enjoy!
That sounds really good! I’ve enjoyed some of those pre-packaged mixes since I went gluten-free, but I think some of the bean based cookies don’t sit right with me. So, I usually stick to the brownies and cakes.
I made them with half the sugar and they tasted great.
I made them with evaporated cane juice and evaporated palm sugar for the dark brown sugar…YUMMY! I also accidentally added 2 TB flax meal, and they still turned out okay!
Do you have any of your variation recipes posted (oatmeal raisin/peanut butter)?
Still would appreciate any variations of your recipe. This is our favorite GFCF chocolate chip cookie recipe!
This recipe looks great. I’m about to make a batch. However, in the past I’ve had trouble making cookies with palm oil because it is harder at room temperature than butter is. That leaves me with two options: melt it or beat it forever. I’ve been melting it but then the batter is too runny to form cookies with. How do you work with your shortening? Any suggestions would be much appreciated!
If you use your eggs at room temp that will help. It’s okay if the batter is a bit lumpy after you mix it. I have a metal mixing bowl. Another trick is to rinse the bowl in warm water before you start your batch it will hold the warmth enough to make the dough workable but not melted. An electric mixer is required, and a stand mixer is better than a hand one. If you have a hand mixer get a helper to hold the bowl ( and use a deep one because the palm oil gets thrown around a lot ).
Can you make this receipe using an egg substitute? I also have a problem with eggs – both yolks and whites.