![]() ![]() ![]() (He’ll only get white potatoes as an occasional “cheat,” but he’ll live with that. Everyone does, even those who “don’t like coconut!”)īetween these cookies, and the clues they’re giving toward recreating decent bread, I think I’ll have him converted within the year. (You’d love my cheesecake with egg-free Macaroon cookie dough crust. Those three things are the reason I haven’t gotten him completely onto the Primal Diet already.ĭesserts have been relatively easy to convert, and even improve. My biggest problem with him is his love for bread, white potatoes, and desserts. My sweetheart is a Type 2 Diabetic, but thanks to a major weight loss a few years ago, coupled with eating a LOT of meals at my place, he is currently on Dietary Control only. I’ve been on the Primal Diet for three years, so these cookies are still a “cheat” for me, but worth it. I’ve even ground them down enough to replace Superfine sugar when needed, and it makes a world of difference! Next time, I’ll do what I’ve been doing for a number of years: pulse the crystals in my spice/coffee grinder a few times to break them down to refined sugar size before adding them to the bowl. I know from experience that the difference in the size of the crystals can cause some textural difficulties, but made the recipe exactly as written. I too use Pure Cane Crystals (Florida Crystals) in lieu of refined sugar, and have been for years. I noted when I first found the recipe how close it is to the original, and as I am trying to rework some bread recipes to actually come out like BREAD, I was interested in how few changes it took to create something that can nearly pass for the wheat flour version. I made my first batch of these cookies tonight, and I am very pleased. Here’s a link to the original recipe on the Nestle website and here’s my Gluten Free modified version: Print The Tools & Ingredients Used in this Recipe: I hope you enjoy them as much as my handsome little crew did. I know these have ‘real’ sugar in them (*gasp!*), but if you want a taste like the original Nestle Recipe – which also maintains a soft & moist consistency, then this recipe will get the job done! If you’re not sensitive to dairy, feel free to use real butter – I’m sure the taste would only improve. Bake for 8-11 minutes or until edges are golden brown. These classic Nestle Toll House Cookies are chewy, buttery, and full of rich original Nestle® Toll House Chocolate Chips. Use a medium cookie scoop to scoop the cookie dough onto the pan, placing the cookies at least 2-inches apart. Line a baking sheet with parchment paper. They came out great on the first try with no modifications and perhaps a little better the second time around when I added a little Baking Powder to the mix. Chill the dough for at least 2 hours for best results. I ended up making Dairy & Gluten Free Nestle Toll House Cookies. Since we had 2 birthday parties to attend this week, I decided to try making my kids a special dessert. I’ve had a lot of requests for mainstream recipes that can be swapped 1 for 1 with my ‘Erika’s All Purpose Gluten Free Flour’ Mixture… with many of those requests being for a traditional Chocolate Chip Cookie recipe. ![]()
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