Gluten Free White Chocolate Cookies
A delicious gluten free white chocolate chunk cookies recipe with chocolate cookies and large chunks of white chocolate! Even more epic when served warm.
Servings: 18 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
Serving: 1g | Calories: 224kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g
