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Gluten-Free Re-Takes on (Grandma’s), America’s Classic Chocolate Chip Cookie

A variety of cookies made from the basic cookie dough from (Grandma’s), America’s classic chocolate chip cookie back-of-the-bag original recipe, and now made gluten-free too!
Gluten-Free Retake on America's lassic Chocolate Chip Cookies

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Gluten-Free Retake on America's Classic Chocolate Chip Cookies
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AMERICA'S CLASSIC CHOCOLATE CHIP COOKIE NOW GLUTEN-FREE

One of my favorite memories from growing up is making cookies with my grandma. Nearly every time I spent the day at Grandma and Grandpa’s house, we would mix up a bowl or two to bake and then enjoy while we spent hours playing card games like Crazy Eights, Go-Fish or Rummy.

Grandma’s go-to-recipe was from the bag of the American classic Nestle Toll House Chocolate Chip Cookies. Sometimes we would make the whole batch according to that recipe. But most of the time, it was Grandma’s tradition to divide the cookie dough in half right before adding the few final ingredients that determined her variations.

Half of the dough was made as the recipe suggested for chocolate chip cookies. The other half of the dough was always made into oatmeal and raisin cookies. When grandma was feeling fancy, she’d combine a little milk and butter with confectioners’ sugar to drizzle on top of the raisin oatmeal cookies.

To this day I can’t decide which is my favorite, the chocolate chip or the raisin oatmeal?

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Once I was out on my own, I started getting a little more creative in the varieties to make based on the “Original” recipe. Cranberry, Macadamia Nut, and White Chocolate Cookies, and Cranberry Oatmeal & White Chocolate Chip Cookies quickly became two new favorites when I wanted to splurge.

After being diagnosed with celiac disease, of course, I tried replacing the original recipe’s wheat-based flour with a gluten-free cup for cup but for whatever the reason, no matter what variety of cookie I made, they didn’t taste the same. Some cup-for-cups came very close, but none reminded me of the great cookies I’d eaten when I was a kid.

The recipe changed for the better after I came up with my G-Free Deliciously Gluten-Free Cake Flour Blend. Using my blend makes each cookie variety with the right amount of chewiness and crunch. There’s no grainy aftertaste in my mouth and no funny taste.

Gluten-Free Retake on America's lassic Chocolate Chip Cookies
Toll House Style Chocolate Chip Cookies (95 Calories/1 Cookie)
plate-of-cookies
Cranberry Oatmeal & White Chocolate Chip Cookies (82 Calories/1 Cookie)

I hope you’ll enjoy these gluten-free re-takes on Grandma’s, America’s classic chocolate chip cookie recipe. Enjoy!

Learn how to adjust the serving size. CLICK HERE

Gluten-Free Retake on America's Classic Chocolate Chip Cookies

Gluten-Free Re-Takes on (Grandma’s), America’s Classic Chocolate Chip Cookie

Kymberley @GFreeDeliciously
Your new favorite cookies! Re-invented from the classic back-of-the-bag original chocolate-chip-cookie recipe!
5 from 1 vote
Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine American
Servings 60 cookies
Calories 95 kcal

Ingredients
 
 

For the Cookie Dough Base

For Toll House Style Chocolate Chip Cookies (95 Calories/1 Cookie)

  • 2 cups 12-ounce package Semi-Sweet Chocolate Morsels
  • 1 cup Nuts chopped

For Oatmeal & Raisin Cookies (66 Calories/1 Cookie)

  • 2 cups Raisins
  • 1 cup quick-cooking Oatmeal

For Cranberry, Macadamia Nut, and White Chocolate Cookies (89 Calories/1 Cookie)

  • 1 cup dried Cranberries
  • 1 cup 6-ounces White Chocolate Morsels
  • 1 cup Macadamia Nuts chopped

For Cranberry Oatmeal & White Chocolate Chip Cookies (82 Calories/1 Cookie)

  • 1 cup White Chocolate Morsels
  • 1 cup dried Cranberries
  • 1 cup quick-cooking Oatmeal
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Instructions
 

  • Preheat oven to 375ºF for the Toll House Style Chocolate Chip Cookies or
  • Preheat oven to 350ºF for the other variety of cookies.
  • Combine the GFD-Gluten-Free Cake Flour Blend, baking soda, salt, and Xanthan gum in a small bowl, whisk together.
  • Beat butter, granulated sugar, brown sugar, and vanilla extract in a large bowl until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Gradually add the flour mixture, stirring until the all the flour is thoroughly mixed.
  • Stir in the remaining ingredients based on the cookie version you are making.
  • Use a cookie scoop measure (approximately 1-rounded tablespoon), drop onto parchment paper placed on baking sheets.
  • Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes and then transfer to wire racks to cool completely.

Nutrition

Calories: 95kcalCarbohydrates: 13.1gProtein: 1gFat: 6.6gSaturated Fat: 3.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.6gTrans Fat: 0gCholesterol: 14.3mgSodium: 91.9mgPotassium: 12.5mgFiber: 0.7gSugar: 8.6gVitamin A: 28.6IUVitamin C: 0mgCalcium: 4.6mgIron: 0.1mg
Keyword chocolate-chip, classic recipe, toll-house
Tried this recipe?Rate it! Or leave a comment. We'd love to know your thoughts!

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com | All content, and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of G-Free Deliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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