Ginger “Tollhouse” Cookies (Gluten-Free*)


Yesterday as I pondered over what ginger-inspired dessert I might concoct for my own birthday treat, I kept coming back to my favorite pair, ginger and chocolate. That being said, cookies really are the unanimous sweet of choice in our house. While it may not be an extremely daring venture, I must say that a dairy-free version of those good old tollhouse cookies, with a generous amount of gooey chocolate chip morsels and spiked with bits of sugary ginger is a winner! These Ginger Chocolate Chip Cookies might just be a new favorite…

My typical chocolate chip cookie version uses oil, but since it was my birthday, I splurged and used Earth Balance buttery sticks, but any dairy-free margarine would work. I also tried these with a gluten-free flour blend that contained xanthan gum and was pleasantly surprised with the successful gluten-free ginger chocolate cookies!

ginger toll house

Inhale while warm as the gooey melting chocolate coats the ginger bits with each bite…

Special Diet Notes: Ginger Chocolate Chip Cookies

By ingredients, this recipe is dairy-free / non-dairy, nut-free, and peanut-free. Optionally gluten-free and soy-free.

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: 120 Gluten-Free Gingerbread and Ginger Desserts Recipes | All Gluten-Free Desserts...All the Time

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