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

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?

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

Your new favorite cookies! Re-invented from the classic back-of-the-bag original chocolate-chip-cookie recipe!
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American
Keyword: chocolate-chip, Classic Recipe, Toll-House
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 60 cookies
Calories: 95kcal

Ingredients

For the Cookie Dough Base

  • 2 1/4 cups Gluten-Free Cake Flour Blend
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/2 teaspoon Xanthan gum
  • 1 cup 2 sticks Real Butter, softened
  • ¾ cup Granulated Sugar
  • ¾ cup packed Brown Sugar
  • 1 teaspoon gluten-free Vanilla Extract
  • 2 large Eggs

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)

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.

Copyright © 2017-2019 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

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.)

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G-Free Deliciously

Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
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I'm so happy you're here...

Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

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