Chewy and addictive, these gluten free white chocolate cookies won't last long. Studded with sweet white chocolate chips, these gluten free cookies are a breeze to make!
If I'm being honest, I'd choose dark over white chocolate in a heartbeat. The main exception for this is gluten free white chocolate macadamia nut cookies! The nutty and sweet combo is other worldly.
It took these delicious gluten free cookies to show me how amazing white chocolate can actually be. Spoiler alert: It's just as amazing in gluten free white chocolate cake!
For this recipe, I wanted to make a delicious gluten free white chocolate cookie, perfect for whatever mix-ins you choose (cranberries, macadamia nuts, etc.).
Gluten Free Cookie Ingredients
These delicious cookies only require pantry staples. Here's what you will need:
Unsalted butter - In baking, it's best to use unsalted butter. This allows you to control the amount and quality of salt that goes into the final product. If you only have salted, omit the salt from this recipe and make as directed.
Sugar - For sweetness, of course!
Brown sugar - Brown sugar and sugar is a killer combo in a cookie. The brown sugar adds chew and a slight caramel-y flavor from the molasses. It also reacts with the baking soda to give our cookie the small amount of lift it needs.
Egg - For binding.
Gluten free all-purpose flour - Be sure to use a gluten free all purpose flour that contains xanthan gum. My recommendation is Bob's Red Mill 1:1 All-Purpose Flour for it's gluten-like taste and texture. It's what I use to create the majority of my recipes.
Baking soda - The baking soda reacts with the acid in the brown sugar to help the cookie rise.
Kosher salt - I use kosher salt in all my recipes. It has a better flavor than table salt. If you only have table salt, be sure to half the amount in the recipe.
White chocolate chips - This recipe calls for one cup, which is enough to jam-pack each cookie. If you like a bit less per cookie then only use ¾ cup of white chocolate chips.
How to Make Gluten Free White Chocolate Chip Cookies
The process is very simple. Here's how to make them:
Cream Butter & Sugars
Cream the butter and both sugars until lighter in color and fluffy in texture. This will take three to four minutes.
Add Egg
Add the egg to the butter mixture and beat on medium speed until combined. Scrape down the sides of the bowl if necessary to make sure everything is incorporated.
Beat in Dry Ingredients
Add the gluten free all-purpose flour, baking soda, and kosher salt. Start the mixer on low so it doesn't poof out of the mixer. Then, beat on medium speed until well mixed and a cookie dough forms. Add white chocolate and beat just until incorporated.
Scoop & Bake
Scoop the gluten free cookie dough onto a parchment-lined sheet pan with a small cookie scoop. You should only be able to fit up to 8 small cookies per sheet pan. Bake at 350 degrees Fahrenheit for 10 to 11 minutes.
Cool & Enjoy
Don't try to remove the cookies immediately or they will fall apart. It takes several minutes for the cookies to set up. Once cooled, transfer the cookies to a cooling rack and enjoy!
Recipe Tips
- Let the cookies cool some before removing! I know they smell amazing and you want nothing more than to dig in (I feel you!). Cookies need a few minutes to set up or they will just fall apart.
- The cookie dough will be a little sticky. This is how it should be.
- Make sure the oven is preheated before baking. The cookies will spread too much if the oven isn't hot enough.
- Don't store them until completely cooled. They can't even be a little warm, or they may condensate.
Variations
- Gluten Free White Chocolate Macadamia Cookie Recipe: Add ¾ of macadamia nuts at the same time you add the white chocolate.
- Gluten Free White Chocolate Cranberry Cookies: Add ¾ cup of dried cranberries at the same time as the white chocolate.
- Gluten Free White Chocolate Sprinkle cookies: Reduce the white chocolate to ¾ cup and add ½ cup of colored sprinkles!
FAQs
Gluten-free white chocolate cookies will last in a ziptop bag or airtight container on the counter for up to 4 days.
Yes! Gluten-free cookies of all types freeze incredibly well. You can scoop them and freeze the dough or you can freeze them already baked. To freeze the dough, place the sheet pan of dough balls in the freezer for 45 minutes. Place the frozen balls into a freezer-safe container. Bake as many cookies as desired at one time. No need to defrost either! For already baked cookies, wait until completely cooled and then carefully place in a freezer-safe bag or container. Freeze up to 3 months for best results!
Other Gluten Free Cookies Recipes You Might Love
- Gluten Free Cowboy Cookies
- Gluten Free Funfetti Sugar Cookies
- Gluten Free M&M Cookies
- Gluten Free Chocolate Chip Cookies
Gluten Free White Chocolate Cookies
Equipment
- Stand mixer or hand mixer
- Spatula
- Portion Scoop
- Sheet pans
- Silicone baking mats or parchment paper
Ingredients
- ½ cup butter room temperature
- ⅓ cup brown sugar
- ⅓ cup sugar
- 1 egg large
- 1 cup + 2 tbsp Bob's Red Mill 1:1 Gluten Free All Purpose Flour Or gluten-free all-purpose flour with xanthan gum
- ½ t. baking soda
- ¼ t. kosher salt
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Using a mixer on medium speed, cream together butter and both sugars until light and fluffy - three to four minutes.
- Add egg and beat until incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula to make sure everything gets incorporated.
- In a medium sized bowl combine flour, baking soda, and salt. Stir with a fork or whisk.
- Add the dry ingredients to the butter mixture. Turn the mixer on low so the flour doesn't poof outside the bowl. Then, turn the mixer to medium and beat until well combined and a cookie dough forms.
- Add white chocolate chips and beat until just combined.
- Bake 10 to 11 minutes or until the edges are lightly golden and the centers are puffy. The centers will look slightly underdone and will set up as they cool.
- Let the cookies cool and enjoy!
Sheri Gomez
I made these following directions carefully even stirring then spooning my gf flour into the measuring cup. I guess I did something wrong as they spread out to fill up the whole cookie sheet. I just cut them into squares but I’m wondering why did they do that? They tasted fabulous but it would be nice to know so next time they stay in cookie shape.
Carolyn
Did you use Bob's Red Mill's 1 to 1 Gluten Free Baking Flour? All gluten-free flour blends are slightly different.