You will LOVE these gluten free white chocolate chip cookies. With a chewy, gooey buttery centre and crispy, caramelised edges, they simply couldn’t be more delicious – and they will leave you wanting… just one more bite. And one more. And one more. And – oh hell – just have another cookie, ‘kay?
Yay for more cookies! Every year around this time (that is, around it’s-almost-Christmas time), I get cookie fever. Cookies everywhere. Cinnamon roll cookies, marzipan cookies, star-shaped cookies, gingerbread cookies, chocolate crinkle cookies… Cookies in the kitchen, cookies for lunch (and dinner)… I even dream about cookies.
So it’s hardly surprising that the stars of today’s post are… cookies! Duh. Gluten free white chocolate chip cookies, to be precise. You know how we talked about soft and airy gluten free chocolate chip cookies a while ago? Well, today’s cookies are on the other, chewy, end of the spectrum. And: you’ll LOVE them.
(I know I did. A lot. As in “a lot of cookies”. In my defence, it was quality control.)
Let’s talk about these white chocolate chip cookies.
Sweet.
Chewy.
Buttery.
Gooey in the middle.
Crisp round the edges.
DELICIOUS.
Oh, and gluten free.
And easy to make, as well.
(Psst! If you want to see some step-by-step pictures of the chocolate chip cookies-making process, check out the gluten free chocolate chip cookies post. Read it, study it and then rock the gluten free cookie world with your awesome newly-acquired skills.)
But… what’s the difference that makes chocolate chip cookies go from soft and airy to chewy and gooey? Long answer: some of the gluten free flour is substituted for cornstarch, which changes the cookie’s texture and baking properties, making it denser and chewier. (Short answer: science.)
The white chocolate chips (or chunks) make a nice change from the earthier, slightly bitter tones of dark chocolate. One bite, and you’ll be hooked.
Honestly, I can’t decide what I love more: the chewy, gooey buttery centre, rich with white chocolate pieces, or the sweet, crispy caramelised edges that are seriously addictive.
Cookies. They make the world better, don’t they? One bite at a time.
And if they’re white chocolate chip cookies? All the better.
Gluten Free White Chocolate Chip Cookies
Ingredients
- 1 1/2 sticks (170 g) unsalted butter, melted
- 1/2 cup + 2 tbsp (120 g) brown sugar
- 1/3 cup + 1 tbsp (80 g) white/caster sugar
- 1 egg
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- 2 1/2 cups (300 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1 1/2 tbsp (20 g) cornstarch
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp (gluten free) baking powder
- 1/2 tsp salt
- 5 oz (140 g) white chocolate, chopped, divided (or white chocolate chips)
Instructions
- In a bowl, cream together the melted butter and sugar (both brown and white).
- Add the egg and vanilla paste (or extract) and mix well.
- Sift together the dry ingredients (gluten free flour, cornstarch, xanthan gum, baking soda, baking powder and salt), and add them to the wet ingredients. Mix well until you get a smooth and slightly sticky cookie dough.
- Add most of the chopped white chocolate and mix well until it's evenly distributed in the cookie dough. Keep back some of the chopped chocolate – you'll press the chocolate chunks into the baked cookies at the end.
- Cover the cookie dough with cling film and then refrigerate it for 1 - 2 hours.
- Pre-heat the oven to 320 ºF (160 ºC) and line a baking sheet with greaseproof/baking paper.
- Shape the cookie dough into even balls, each weighing about 1.5 oz (40 g) and place them on the lined baking sheet. Leave at least 2 inches between the cookie dough balls as they will spread during baking.
- Bake in the pre-heated oven at 320 ºF (160 ºC) for 13 – 15 minutes, or until the cookies have spread so as to form a rather uniform flat top, and are golden brown around the edges. 13 minutes gives a gooier, fudgier cookie. After 15 minutes, the cookies are more crispy, especially around the edges.
- Immediately after removing from the oven, press a few additional white chocolate chunks into each cookie. The chocolate chunks will melt due to the heat from the cookie – it will look pretty, plus: more chocolate!
- Allow the cookies to cool on the baking sheet, or tuck in while they're still warm!
- The gluten free white chocolate chip cookies keep well in a closed container in a dry, cool place for about a week (good luck with that).
Looking for even more COOKIE amazingness? I’ve got you covered!
Daisy Lemon Curd Sandwich Cookies
Gluten Free Chocolate Chip Cookies – Soft Cookie Edition
Salted Caramel and Chocolate Pecan Cookie Bars
Half the dough didn’t make it to the oven…sorry not sorry. Delicious!!
The recipe is not accurate. Following it exactly as written will give you a bowl of crumbs. It won’t hold together and don’t even try to make balls and bake it that way. You’ll be left with baked balls. Try another recipe!
Hi Richard, so sorry you had trouble with the recipe! Did you use cup/volume measurements of grams when making the recipe? If you used volume measurements, it could be that you over-measured the flour, which resulted in the very dry dough. Did you change anything about the recipe at all?
Have made these twice now and the second time I added lemon rind which smell and taste amazing! Thank you for the great recipe! Definitely recommend 🙂
Made these yesterday for my son, and they were awesome. Love that you give weight of cookies because difficult to know right size without seeing them.
Very yummy! Used a bit less sugar like I do with every cookie recipe and added some pecan bits. I weighed each cookie before baking so they would be uniform. They look perfect and taste great!
I’m so glad you enjoyed the recipe! The addition of pecans sounds amazing!