Gingerbread and White Chocolate Cookies

These Gluten Free Gingerbread and White Chocolate Cookies are the absolute DREAM festive baking project. A chewy, gooey, gingerbread cookie with chunks of white chocolate and salted caramel fudge. The perfect gluten free dupe of the viral M&S Gingerbread and White Chocolate cookies I’ve seen all over the internet!

I adore a chewy, delicious gluten free cookie – and these white chocolate and gingerbread cookies are insanely moreish.

I hate the thought of missing out when new products hit the shelves.

So when I saw the hype over the viral M&S white chocolate and gingerbread cookies, I knew I had to make a gluten free version. And boy, am I glad I did.

These chewy gluten free Christmas cookies are bursting with chunks of white chocolate and salted caramel fudge, with the warming spice of ginger.

They are the perfect festive bakes for fans of gluten free gingerbread and those who love a chewy, gluten free cookie recipe.

And if you love these, be sure to check out some of my other festive bakes like my gluten free lebkuchen and gluten free chocolate crinkle cookies.

Ingredients

To make these Gingerbread and White Chocolate Cookies you will need:

• Butter: I use unsalted butter. You could replace with a hard, dairy free margarine.
• Brown Sugar: I use an equal split of light brown sugar and dark brown sugar.
• Vanilla Extract: This is usually gluten free but always double check.
• Eggs: I use large UK eggs, which is XL in the US.
• Plain Gluten Free Flour: I usually use FREEE’s plain flour, but any supermarket blend should work. You’ll need a gluten free plain or all purpose flour blend for this.
• Baking Powder: Always check you’re using gluten free baking powder.
• Bicarbonate of Soda: Also known as baking soda in the US.
• Xanthan Gum: Omit this if your flour blend includes it. It helps with the texture.
• Ground Ginger: You’ll need plenty of this warming spice for that gingerbread flavour.
• Mixed Spice: This is typically a spice blend of allspice, cinnamon, nutmeg, cloves, coriander, ginger and mace. It’s similar to Pumpkin Pie Spice in the US.
• White Chocolate: I prefer using chunks of chopped chocolate but you can use white chocolate chips. Just ensure they’re gluten free.
• Salted Caramel Fudge: Either the pieces you can find in the baking aisle, or I just bought some in the confectionary aisle and chopped it into chunks.

How to Make Gingerbread & White Chocolate Cookies

Here are some step-by-step photos to show you how easy these gluten free gingerbread cookies with white chocolate are to make.

Add the butter to a large, non-stick pan then place on a low heat. Heat until the butter has just melted, then remove from the heat.

Stir the sugars and vanilla extract into the butter. Add the eggs and beat together with a wooden spoon until combined.

In a separate bowl, mix together the gluten free flour, baking powder, bicarb (baking soda), xanthan gum, ginger and mixed spice.

Once mixed, pour into the saucepan and mix together with a wooden spoon until it forms a thick, sticky dough.

Add the chopped white chocolate and fudge to the mixture and mix together until evenly distributed.

Scrape the cookie dough into a large piece of clingfilm (plastic wrap) and place in the freezer for 30 minutes (or alternatively, refrigerate for 2-3 hours or overnight).

Meanwhile, preheat the oven to 180C / Fan 160C / Gas Mark 4. Line two large baking trays with baking paper.

After the cookie dough has had 30 minutes, remove it from the freezer. Break off small chunks of dough and them roll into balls. It should make approx 20 large cookies.

Place 2-3 cookie dough balls on a baking sheet, depending on how big your trays are, with a couple of inches between them. They will spread in the oven!

Bake the cookies for 9-10 minutes, doing so in batches if necessary. Cool the cookies on the tray before moving – they will be very soft when they first come out of the oven.

Storing and Freezing

Once baked and cooled completely, these gluten free white chocolate and gingerbread cookies can be kept in an airtight container for up to a week.

You can also freeze the cookie before baking, or freeze the baked cookies.

If you freeze the uncooked dough, you can simply break a piece off and roll it into a ball before baking whenever you need a cookie fix!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.