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I love a good gluten free cookie recipe and these gluten free white chocolate chunk recipes are crazy good!

A gluten free double chocolate cookie, these treats are packed with deliciously large chunks of white chocolate which are even better when eaten warm!

They’re just so easy to make and a great recipe to make with kids too!

gluten free white choc chunk cookies recipe
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This recipe is based on my Gluten Free Chocolate Orange Mini Egg Cookies – but I guess they are a less seasonal variety.


I mean really you could add any sort of chocolate in them as chunks, but I like the way the colour of the white chocolate contrasts with the darker cookie.

These are the perfect gluten free cookies with just the right combination of crunch on the outside, and soft, slightly chewiness on the inside.

They’re also very similar to my Gluten Free Choc Chip Cookies recipe which you can make without the cocoa powder too.

gluten free white choc chunk cookies recipe

Making my white chocolate chunk cookies

When making my white chocolate chunk cookies, there are just a few things that will help you get the best results.

For starters, whatever you do – don’t skip the chilling in the recipe. The cookie dough will become quite soft and sticky when you first make it.

Therefore it’s super important that you let the dough chill in the fridge for at least an hour. 

One-to-two hours is optimal – if you leave it any longer than that you might have to work it a little before you can shape it into the cookies – it can go quite solid!


gluten free white choc chunk cookies recipe


How do you make gluten free white choc cookies?

I’ve got a full printable version of the recipe down below, but for the shopping list you’ll need to get hold of the following ingredients:

  • 200g caster sugar
  • 150g unsalted butter
  • 250g plain gluten free flour
  • 1 large egg
  • 50g cocoa powder
  • 1 tsp baking powder
  • 185g white chocolate (chopped into chunks)

I’ve not tried this recipe dairy free yet but I normally recommend using Stork Baking Block instead of butter.

I also always use the FREEE by Doves Farm plain gluten free flour – you might find other gluten free flours produce a slightly different result.

If your gluten free flour doesn’t have xanthan gum in it, I’d recommend adding 1/4 teaspoon into the dry ingredients as well.

gluten free white choc chunk cookies recipe

Stop your cookies spreading

If you don’t let the dough chill for an hour, you might find it spreads in the oven. This won’t affect the taste of the cookies, but you will end up with one giant, fairly unattractive mass!

Trust me, I have tried and tested this recipe to death and it works much better with adequate chilling time.

A top tip – if you’re really pressed for time, I have been known to chuck the dough in the freezer for 15-20 minutes.

It’s a bit of a cheat’s way to do it and you’ll need to make sure you don’t forget about it. 

Did you know you can also store the uncooked dough in the freezer too, so it’s ready whenever you need a cookie fix?

gluten free white choc chunk cookies recipe

My gluten free white choc chunk cookies recipe

This recipe makes approximately 18 gluten free white choc chunk cookies – you can make more or less but make sure you adjust the cooking times if you change the sizes.

The dough can also be frozen so if you fancy just having a cookie now and then, freeze it in ready-to-bake balls and just defrost as needed!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me. 

gluten free white chocolate chunk cookies recipe 57
Yield: 18 cookies

Gluten Free White Choc Chunk Cookies

Prep Time: 10 minutes
Cook Time: 18 minutes
Chill Time: 1 hour
Total Time: 1 hour 28 minutes

A delicious gluten free white choc chunk cookies recipe with chocolate cookies and large chunks of white chocolate! Make approx 18 cookies.


  • 200g caster sugar
  • 150g unsalted butter
  • 250g plain gluten free flour
  • 1 large egg
  • 50g cocoa powder
  • 1 tsp baking powder
  • 185g white chocolate (chopped into chunks)


  1. Melt the butter in a bowl in the microwave - it's best to do this in short, 10-15 second intervals as you want it just melted, not bubbling hot!
  2. Add the melted butter and caster sugar to a large mixing bowl and beat with an electric whisk (or wooden spoon) until combined. Add the egg and beat again until it combines and forms a runny batter.
  3. In a separate bowl, add the gluten free flour, cocoa powder and baking powder and stir to mix it all together. Sift the flour mix into the butter/sugar mixture. Bring the mixture together using a wooden spoon. Once the mixture starts to come together, add the white chocolate chunks.
  4. Use your hands to bring the dough together, making sure the white chocolate is mixed well throughout. It should form a thick, sticky dough. Once it's completely mixed together (and there is no loose flour left in the bowl) wrap the dough in clingfilm and refrigerate for an hour.
  5. Once the hour is nearly up, preheat the oven to 180'C / Fan 170'C / Gas Mark 4. Line two baking trays with baking paper. Take the cookie dough from the fridge and roll it into balls around the size of a golf ball. Flatten the balls onto the baking tray, making sure there is around 3cm between them in case of any spreading.
  6. Bake the cookies in the oven for 15-18 minutes. You want them to appear a little crackled on top (it will be hard to see any colour changes because of the cocoa powder!). Once baked, carefully remove the cookies from the oven and allow them to cool on the tray for 15-20 minutes before transferring to a baking tray to cool completely.


  • The cookies will be very soft still when they come out of the oven so they MUST cool before you try to move them! Can be eaten warm or cold - will keep for around 5 days in an airtight container.
  • You can also freeze the cookie dough or baked cookies.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 42mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g

Need some more gluten free baking inspiration?

Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free cake recipes a try! There are plenty to choose from – here are a couple to get you going:

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. 

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!

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gluten free white choc chunk cookies recipe
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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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