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These Gluten Free White Chocolate Cookies are so deliciously moreish. Bakery-style, soft chocolate cookies with big chunks of white chocolate. One of my favourite gluten free cookies and great for a treat or for baking with kids.
I just love big, fat gluten free cookies packed with chocolate chunks. And this white chocolate cookies recipe is one of my favourites.
These gluten free white chocolate chip cookies are packed with deliciously large chunks of white chocolate. They are even better when eaten warm!
This is the perfect gluten free cookie recipe, with just the right combination of crunch on the outside, and soft, chewiness inside.
They’re very similar to my bakery-style Gluten Free Choc Chip Cookies recipe.
And if you love these, check out my Chocolate Orange Mini Egg Cookies, my gluten free Monster Cookies and my Chewy Gluten Free Cookies next.
Ingredients
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:
- Caster Sugar: In the US look for baker’s sugar.
- Unsalted Butter: I’ve not tested a dairy free version of this recipe but a hard, vegan margarine would also work.
- Plain Gluten Free Flour: You’ll need a plain gluten free flour blend for this recipe rather than a single flour. In the US an All Purpose flour will work.
- Xanthan Gum: This helps the cookie dough hold its shape. A little goes a long way!
- Egg: In the US you’ll need an XL egg, as I use a UK large egg.
- Cocoa Powder: Unsweetened cocoa powder should be gluten free but always double check for may contain warnings.
- Baking Powder: Not all baking powder is gluten free so always double check.
- White Chocolate: Either a bar of white chocolate chopped into chunks, or you can use white chocolate baking chunks or white chocolate chips. Ensure they are gluten free.
How to make white chocolate cookies
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this gluten free white choc cookies are to make.
To make the cookie dough:
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!
Add the melted butter and caster sugar to a large mixing bowl. Beat with an electric whisk (or wooden spoon) until combined.
Add the egg and beat again until it combines and forms a runny batter.
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.
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 (plastic wrap) and refrigerate for an hour.
To shape and bake:
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 (parchment 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 lined baking tray, making sure there is around 3cm between them in case of any spreading.
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.
Recipe Tip
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!
Storing and Freezing
Once you’ve baked these white chocolate chunk cookies you can store them in an airtight container for up to a week – though I have managed to keep them for several weeks before.
You can also freeze them before and after baking by following these instructions:
To freeze the white chocolate cookie dough:
Option one: Make the uncooked cookie dough, scrape it into clingfilm (plastic wrap) and wrap it up in a big sausage shape. Freeze like this and defrost before making your cookies as per the recipe above.
Option two: Make the cooking dough and roll into balls. Place the dough balls on a lined tray or board and freeze. Once frozen, decant into a bag or tub. You can then defrost and bake whenever you need a cookie fix!
Frequently Asked Questions
Here are some FAQs about this white chocolate cookies recipe – if you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Most white chocolate is free from gluten but a lot have ‘may contain’ warnings which makes them unsafe for people with coeliac disease. I use the Dr Oetker baking white chocolate (bar, chips and chunks) as they are gluten free.
To make this recipe dairy free, swap the butter for a hard vegan margarine and add vegan white chocolate chips instead.
This cookie recipe uses eggs so is not vegan. Instead try my gluten free vegan cookie recipe and swap the dairy free chocolate chips for vegan white chocolate chips instead. You can also add 1-2 tbsp cocoa powder to the dough for a double chocolate vegan cookie.
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.
Gluten Free White Chocolate Cookies
Ingredients
- 200 g caster sugar
- 150 g unsalted butter
- 250 g plain gluten free flour
- 1 large egg
- 50 g cocoa powder
- 1 tsp baking powder
- 185 g white chocolate, chopped into chunks
Instructions
- 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!
- 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.
- 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.
- 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.
- 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.
- 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.
Video
Notes
- Be Patient! 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.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups – I have weighed each item individually to ensure the conversion is accurate as possible. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this white chocolate chip cookies recipe should look at each stage.
- Storing and Freezing: Check out the post above for more information about freezing and storing these cookies.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free White Choc Cookies!
Nutrition
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