Grain Free Nestle Chocolate Chip Cookie Copycat (+ bonus Candied Pecan Pumpkin Spice version!)

A few weeks ago you may have seen that I posted a gluten free version of the famous nestle chocolate chip cookies. I had a number of people request a grain free version too!

These cookies don’t look as close to the original recipe but their texture is absolutely on point and delicious!

This IS the Nestle Toll House Recipe converted to become grain AND gluten free.. I tested out this recipe 149302 times, with different flours. I’ve spend probably $500 on ingredients just to get this recipe as it is.

These cookies are PERFECT. Exactly what you want from a chocolate chip cookie. Crispy on the edges, gooey in the center. They taste exactly like the original recipe.

And what’s even better is I made you two versions to choose from. The first is a classic recipe which I think turns out best using dark chocolate chunks. The second is my little creative spin, in which I added candied pecans and pumpkin spice to the dough. Both versions are insanely good.

A fun little tip: If you want your cookies to have more grooves and a sunken look, you can drop the pan on your stove a few times as soon as they come out of the oven and they will sink a bit. Of course if you do it too many times the cookies will start to break.

These cookies are great for bake sales, parties, and many different kinds of events. If you need to make them nut free just skip the candied pecans! You can serve them to literally anyone and they won’t have a CLUE that they are gluten or grain free.

One more note: the original recipe does not call for organic cane sugar or brown sugar. Regular sugar spreads more than organic. So if you don’t use organic just know that your cookies are going to spread more than mine did.

You MUST USE GRAM MEASUREMENTS for these cookies to turn out the way they are supposed to which is why I did not include cups for the flour.

Lastly (this applies to both recipes below!), the amount that the cookies spread depends a lot on the coarseness of the sugar or how finely it is ground. To complicate things, there is an inconsistency brand to brand with organic sugars. As a result, some people’s cookies might spread perfectly and others might spread too much. Which is challenge. So I suggest doing a test batch with just one cookie after the dough has been made. See if it spreads the right amount. If it spreads TOO much, you can add an additional 20 grams of coconut flour and 10 more grams of cassava flour. That really cuts down on how much the cookies spread. Additionally you can chill the cookies for an hour or more and that slows down how quickly they melt and spread in the oven.

With the organic sugars that I used, I did not need to chill my dough! They spread the perfect amount. My sugars were on the coarse side. If your sugar is like mine and they bake perfectly without needing to be chilled and you choose to store the dough in the fridge overnight or for a day that is ok. But make sure to give the dough a solid hour or so to warm up at room temperature before baking it off. I’m planning to order some sugars from amazon to test out so that I can potentially recommend specific brands. The sugars that I used came from local grocery stores. SO if you would like to wait on that updated information please stand by <3.

Grain Free Nestle Chocolate Chip Cookie Copycat

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Yield: 24 Chocolate Chip Cookies1x2x3x4x5x

Author: Brittany Angell

( 0 reviews )

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

60 Grams Cassava Flour30 Grams Coconut Flour185 Grams Potato Starch1 Tsp Himalayan Salt 1 Cup (2 Sticks) Softened Salted Butter or Nondairy Buttery Sticks3/4 Cup Organic Brown Sugar (142 g)3/4 Cup Organic Cane Sugar (152 g)1 Tsp Vanilla Extract2 Large Eggs1 10 oz Package Dark Chocolate Chunks

Instructions

1. Preheat the oven to 375 degrees and line a 2-3 large cookie sheets with parchment paper.
2. In a large bowl for a stand mixer, cream together the butter, both sugars, and vanilla extract until creamy on medium speed. Add the eggs one at a time until fully incorporated.
3. In a separate bowl combine the flours, starch, and salt and gradually add to the wet ingredients.
4. Fold in the chocolate chunks by hand.
5. Using a small or medium sized cookie scoop, (that holds about 1 1/2 tbsp dough) scoop 12 per tray spacing them 1 inch apart. You will fill about 2 1/2 trays.
6. Bake the cookies for 10 minutes and allow to cool before serving.

Notes

DO NOT chill the cookie dough or the cookies will not spread all the way. If you choose to store the dough in the fridge overnight or for a day that is ok, but make sure to give the dough a solid hour or so to warm up at room temperature before baking it off. You also do not need to press the dough down. It will spread perfectly from the scooped balls of dough.

Did you make this recipe?

Tag @bakingangell on instagram and hashtag it # bakingangell

Pumpkin Spice Candied Pecans Chocolate Chip Cookies

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Yield: 24 Cookies1x2x3x4x5x

Author: Brittany Angell

( 0 reviews )

These cookies are PERFECT. Exactly what you want from a chocolate chip cookie. Crispy on the edges, gooey in the center. They taste exactly like the original recipe only with added crispy candied pecans and pumpkin spice flavor!

IngredientsUSMetric

Candied Pecans

• 1 Cup Pecans
• 1 Tsp Cinnamon
• 4 Tbsp Salted Butter
• 1/4 Cup Brown Sugar
• 2 Tsp Vanilla Extract
• 1/4 Tsp Himalayan Salt

Instructions

Pumpkin Spice Cookie Dough

1. 60 Grams Cassava Flour
2. 30 Grams Coconut Flour
3. 185 Grams Potato Starch
4. 1 Tsp Himalayan Salt
5. 1 Cup (2 Sticks) Softened Salted Butter or Nondairy Buttery Stick
6. 3/4 Cup Organic Brown Sugar (142 g)
7. 3/4 Cup Organic Cane Sugar (152 g)
8. 1 Tsp Vanilla Extract
9. 2 Large Eggs
10. 1 Tsp Pumpkin Spice
11. 1 10 oz Package Dark Chocolate Chunks

1. Make the candied pecans: Over medium heat in a small pot, begin melting the butter and then add the cinnamon, brown sugar, vanilla, and salt. Whisk the glazed constantly to avoid burning.
2. Once the brown sugar has dissolved, lower the heat and add the pecans. Allow the pecans to toast, while the glaze thickens in the pot.
3. After the glazed becomes a thick caramel constancy pour the candied pecans evenly on to a pan lined with parchment paper and place into the fridge to harden.
4. Make the cookie dough: Preheat the oven to 375 degrees and line a 2-3 large cookie sheets with parchment paper.
5. In a large bowl for a stand mixer, cream together the butter, both sugars, and vanilla extract until creamy on medium speed. Add the eggs one at a time until fully incorporated.
6. In a separate bowl combine the flours, starch, and salt and gradually add to the wet ingredients.
7. Fold in the chocolate chunks and candied pecans by hand.
8. Using a small or medium sized cookie scoop (My scoop holds 1 1/2 tbsp of dough) , scoop 12 per tray spacing them 1 inch apart. You will fill about 2 1/2 trays.
9. Bake the cookies for 10 minutes and allow to cool before serving.

Notes

DO NOT chill the cookie dough or the cookies will not spread all the way. If you choose to store the dough in the fridge overnight or for a day that is ok, but make sure to give the dough a solid hour or so to warm up at room temperature before baking it off. You also do not need to press the dough down. It will spread perfectly from the scooped balls of dough.

Did you make this recipe?

Tag @bakingangell on instagram and hashtag it # bakingangell