Mike’s Toll House Style Cookies (1 Net Gram)


Image: Mike's Toll House Style Chocolate Chip Cookies

Mike’s Toll House Style Chocolate Chip Cookies

Memories of Toll House

One of my all time favorite recipes to bake has always been Toll House cookies. The thing I remember most about a Toll House cookie is that they are a comfort treat like no other. That melt in your mouth quality invokes the very best memories of a carefree childhood. Here I was once again, taunted by the challenge to recreate a gluten-free version that mimicked that cookie I grew up with as a child.

The texture is what makes a Toll House cookie so phenomenal. Those crispy carmelized edges and a soft chewy center that just continued to improve as it sits there cooling. Is it any wonder then that shortly after making their appearance that they disappeared just as quickly leaving you with a faint whisper of chocolate lingering on your tongue.

The Cookie That Almost Wasn’t

This gluten-free Toll House style chocolate chip cookie was a long time in the making. As I tried recipe after recipe I was finally ready to give up and concede that a gluten-free version was not going to be a foreseeable reality. This was mainly due to the fact that it was missing that elusive element of texture I was wanting to recreate. As I’ve mentioned before working without gluten is a difficult and daunting task. This is particularly challenging with a low carb lifestyle where the selection of gluten-free flours is extremely limited.

A Classic Recreated

I already understood the benefits of blending almond flour with coconut flour. Using them by themselves they both create a texture that is ho hum and ordinary. But blended together in the perfect ratio and they take ordinary to extraordinary. What takes these cookies to another level though was the discovery of a brown sugar alternative I’d recently stumbled on. This brown sugar alternative was the key that sealed the deal in creating the texture I was after. These are absolute perfection!

This gluten-free alternative is not only a healthier version of the classic I grew up with, but one that has all that deliciousness we crave, but often times find missing. After trying these you will never have to feel like your  missing out again. When you share them, and you’ll want to, no one is ever going to guess that these are low carb and gluten-free. The hardest part about making them is keeping them around long enough to share. From my kitchen to yours, happy low carbing. Mike

 

 

Print Recipe
Mike's Toll House Style Cookies
This gluten-free alternative is not only a healthier version of the classic I grew up with, but one that has all that deliciousness we crave, but often times find missing.  After trying these you will never have to feel like your missing out again. When you share them, and you’ll want to, no one is ever going to guess that these are low carb and gluten-free. The hardest part about making them is keeping them around long enough to share.
Image: Mike's Toll House Style Chocolate Chip Cookie
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 Minutes
Cook Time 12 Minutes for each baking sheet of cookies.
Servings
2" Cookies
Ingredients
Prep Time 20 Minutes
Cook Time 12 Minutes for each baking sheet of cookies.
Servings
2" Cookies
Ingredients
Image: Mike's Toll House Style Chocolate Chip Cookie
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°F. Line cookie pans or insulated baking sheets with parchment paper.
  2. Cream the butter, eggs, Pyure, Sukrin and vanilla in a food processor or stand mixer until well combined.
  3. Add in the dry ingredients and mix to throughly incorporate. Taste the dough to determine if it is the right amount of sweetness for your preference. Add a up to another tablespoon of each sugar in equal increments.
  4. Fold in the walnuts and the chocolate chips and thoroughly incorporate into the cookie dough.
  5. Using a 1" cookie scoop place cookie dough mounds about 2 inches apart. Press down the cookie dough gently to flatten so that they will spread out and bake evenly.
  6. Bake the cookies for 12 minutes or until the edges take on a golden hue. Remove from the oven and let them sit for a few minutes so that they set up and are easier to transfer to a baking rack to cool completely. **If you are using insulated baking sheets add an additional 2-3 minutes of cooking time to insure they develop that crispy crust on the bottom.
  7. Store in an air tight container for up to a week or freeze immediately to retain the texture of the cookie. Because this cookie is gluten-free the longer it sits out the softer it will become. This is why I freeze them as soon as they are cool enough to handle. It retains most of that crispy texture I was after to begin with.
  8. Now pour yourself a cold glass of coconut-almond milk to pair with this and sit down to enjoy the fruits of your labor.
  9. Image: Mike's Toll House Style Chocolate Chip Cookie
Recipe Notes

Nutrition Facts - Calculated using My Fitness Pal
Servings 48  Individual 2" Cookies

Calories 74

Fat 8g, Cholesterol 18mg, Sodium 55mg, Potassium 33mg, Total Carbs 2g, Fiber 1g, Sugars 0g,
Protein 1g, Net Grams 1g

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Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

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