Gluten Free Chocolate Chip Cookie Recipe

It seems like everywhere I look these days, I’m meeting someone new who has hopped on the gluten free bandwagon. There are many reasons for this, whether it be celiacs, a child on the autistic spectrum (it is said that removing gluten from an autistic child’s diet can greatly reduce the symptoms) or just because you think your body will function better without wheat products, it can be a hard diet to follow.

Almost everything has gluten in it, and some things are virtually impossible to give up. While you can buy gluten free versions of your favorite treats, such as bread, cookies and other baked goods, you’ll soon notice that store bought versions are just not the same.

Seek out gluten free recipes and you’ll find that most recipes for gluten free baked goods call for several different kinds of expensive flours, starches and other hard to find ingredients. This makes the idea of living totally gluten free a nightmare.

Fortunately, there are recipes that are as easy to make as their gluten containing counterparts, and you’d be hard pressed to tell the difference unless you were told. The following for chocolate chip cookies is one such recipe. It basically swaps traditional wheat flour with buckwheat flour and has no other strange or hard to find ingredients. Be warned: while it works here, simply switching flours doesn’t always work, so be cautious if trying it.

These cookies are very much like the Nestle Tollhouse cookies that they imitate.

Gluten Free Nestle Tollhouse Chocolate Chip Cookies

Ingredients:

1 1/4 cup buckwheat flour, light variety
1/2 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter
3/4 cup brown sugar
3 teaspoons pure vanilla extract
1 large egg
1 cup gluten-free dark chocolate chips
1/2 cup chopped nuts

Instructions

Preheat oven to 375 degrees. Mix the flour with the salt, Cream the butter and sugar with a mixer. Add the egg and vanilla and mix well. Add the flour mix, followed by the chocolate chips and nuts. Using a small ice cream scoop, drop heaping tablespoons of dough onto a parchment lined baking sheet, spacing about 2 inches apart. Bake for 9-11 minutes until edges are crispy. Cool on a wire rack. Serve immediately.

Time to indulge!

I think they are delicious even though I don’t eat a totally gluten free diet.

Happy Baking!

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