Last Updated on October 28, 2025 by Kymberley
AMERICA'S CLASSIC CHOCOLATE CHIP COOKIE IS NOW GLUTEN-FREE
One of my favorite childhood memories 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 Go-Fish or Rummy.
ABOUT THIS RECIPE (per serving)
The secret recipe for the world's best chocolate chip cookies...
It was really no secret at all. Grandma’s go-to recipe was from the American classic Nestle Toll House Chocolate Chip Cookies bag.
Sometimes, we would make the whole batch according to that recipe. But most of the time, Grandma’s tradition was to divide the cookie dough in half right before adding the few final ingredients that determined her variations.
We would make half of the dough as the recipe suggested for chocolate chip cookies. And we always made the other half of the dough into oatmeal and raisin cookies. When grandma felt fancy, she’d combine milk and butter with confectioners’ sugar to drizzle over the top of the raisin oatmeal cookies for icing.
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 grown up and on my own, I started getting a little more creative in the varieties based on the “Original” recipe. Cranberry, Macadamia Nut, White Chocolate Cookies, and Cranberry Oatmeal & White Chocolate Chip Cookies quickly became two new favorites when I wanted to splurge.
How to make the best gluten-free chocolate chip cookies in the world...
After being diagnosed with celiac disease, I tried replacing the original recipe’s regular wheat-based flour with a gluten-free cup-for-cup flour. However, no matter what variety of cookies 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 as a kid.
The recipe changed for the better after I came up with my 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.
I hope you’ll enjoy these gluten-free re-takes on Grandma’s, America’s classic chocolate chip cookie recipe. Enjoy!
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Gluten-Free Re-Takes on (Grandma’s), America’s Classic Chocolate Chip Cookie
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Ingredients
Nutrition
Method
- 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.
Personal Notes
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(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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