Ginger “Tollhouse” Cookies (Gluten-Free*)
Prep time
Cook time
Total time
Serves: 12 cookies
  • 2-1/4 cups flour (all-purpose, white-wheat, or a gluten-free blend with xanthan gum)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup white sugar
  • ¾ cup light brown sugar or evaporated cane juice
  • ¾ cup margarine (Earth Balance Buttery Sticks are the best)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 12 ounces semi-sweet chocolate chips
  • ¼ to ½ cup finely diced ginger
  1. Preheat oven to 350º
  2. Combine the flour, baking soda, and salt in a bowl, and set aside.
  3. In a mixing bowl, cream together the margarine, sugars, and vanilla.
  4. Add the eggs, and mix them in to make a nice creamy dough.
  5. Slowly incorporate the flour mixture until everything is well combined.
  6. Fold in the chocolate chips and as many ginger bits as you would like, by hand. *If you have some ginger-averse taste buds in your house, just divide up the dough and make a ginger loaded batch for yourself.
  7. Drop globs of the dough by the tablespoonful onto a cookie sheet.
  8. Bake for 9 to 10 minutes, or until they are no longer doughy in the center and are just turning golden around the edges.
  9. Remove to a wire rack to cool.
Recipe by Go Dairy Free at