Make Something Monday: a Nestle’s Tollhouse Gluten-free Redux

Good Afternoon, lovely readers!

It’s the official start of Vegan MoFo & I’m super pumped about my first vegan/gluten-free recipe conversion of the month: Gluten-free Nestle-less Tollhouse Cookies!

Using my Vegan-ized Nestle Tollhouse recipe as a starting point, I’ve made a few healthy changes without losing that chewy Tollhouse taste. Here’s what’s different from the plain-old vegan version:

*gluten-free – Most of the population is sensitive to gluten nowadays. Why? Because it’s in EVERYTHING! Overexposure to wheat coupled with a lack of variety elsewhere in our diets makes the sensitive lining of our digestive tract inflamed & allows tiny food particles into our blood stream that our body sees as invaders. If you get acne or the dreaded “food-baby” bloat after consuming too much wheat, you’re probably sensitive to gluten. [Fyi: food sensitivities are one of my health coaching specialties. Need help with yours? Contact me for a free consultation.]
*soy-free – Like gluten, many people are allergic to soy products. Yes, there are certain types of soy that are quite healthy for you [tempeh, miso, & nato], but most soy products on the market today are highly processed & should be avoided. Personally, I find that small, condiment-sized portions of soy in my diet are tolerated, but with any more than that I feel yucky all over & my skin breaks out.
*[almost] sugar-free – I rarely bake with granule sugar nowadays. If I’m following someone else’s recipe for the first time & it’s called for, I’ll use a healthier beet sugar or pure cane sugar just to get the feel for the recipe. But overall, I find that sweeteners like maple syrup & agave satisfy my sweet tooth without the blood-sugar spike of the other varieties. That being said, I did use chocolate chips sweetened with sugar for this recipe. If you want a completely sugar-free option, look into gluten-free carob chips or make your own raw chocolate to chop into the batter [although, baking the cookies will void the raw part].

These cookies not only taste amazing, but they’ve got that great chewy on the inside/crispy on the edges texture that everyone loves:

Eat your heart out, Nestle.


2 c Bob’s Red Mill gluten-free all-purpose flour
1/2 c. tapioca starch
1 1/2 tsp xanthan gum
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 c coconut oil, melted
1 c maple syrup
1 tsp molasses
1 tbsp vanilla [always over-pour :)]
1/2 c applesauce
1 c gluten-free, vegan chocolate chips [or as much as you desire]

In a large bowl, stir together dry ingredients [flour, starch, xanthan gum, baking soda, baking powder, & salt].
In a medium bowl, mix together wet ingredients [coconut oil, syrup, molasses, vanilla, & applesauce].
Combine the wet ingredients with the dry & stir until just combined [make sure you get the flour at the bottom!].
Fold in chocolate chips until evenly distributed.
Bake at 325 F for 15-20 minutes, or until golden brown.
Remove from oven & allow to cool. Enjoy.

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