Gluten Free Gingerbread and White Chocolate Cookies
These gluten free gingerbread cookies with white chocolate and salted caramel fudge pieces are my gluten free dupe for the viral M&S Christmas cookies!
Servings: 20 cookies
Ingredients
- 110 g unsalted butter
- 175 g light brown sugar
- 175 dark brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 350 g plain gluten free flour
- 1 tsp gluten free baking powder
- 1 tsp bicarbonate of soda baking soda
- 0.5 tsp xanthan gum
- 3 tsp ground ginger
- 1 tsp mixed spice
- 150 g white chocolate chopped into small chunks
- 75 g salted caramel fudge chopped into small chunks
Instructions
- Add the butter to a large, non-stick pan then place on a low heat. Heat until the butter has just melted (don't let it start bubbling!). 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.
- 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 chunks of dough (weighing around 70-75g each) and them roll into balls. It should make approx 12 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.
Video
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. 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 show how these gluten free cookies should look at each stage.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze these cookies.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Gingerbread and White Chocolate Cookies!
Nutrition
Serving: 1 cookie | Calories: 355kcal | Carbohydrates: 57g | Protein: 5g | Fat: 14g
