I’ve been experimenting with some gluten free cookie recipes lately and I finally came up with some perfectly chewy white chocolate chip cookies that I actually really love. 🙂
And as a bonus, they contain a bit less sugar than the average cookie out there. Let’s be real, they’re by no means healthy (cookies = little sugar bombs :D), but they’re a bit better than the vast majority of chocolate chip cookies I’ve personally tried.
I put it down to using dark muscovado only instead of white sugar or a combination of white and light brown. It has such a strong delicious flavour (rich in molasses) and a lovely moist texture that easily makes up for it. Taste-wise, they basically ended up like stroopfwafels masquerading as cookies. 😛
What you’ll need / some notes:
- An all purpose gluten free flour blend. I’m using a self-raising blend (Freee Foods by Doves Farm), but of course feel free to use what is available to you where you live. You can use a plain blend and add one and a half teaspoon of baking powder to compensate.
- Tapioca starch/flour (also known as cassava). I know that people hate having to source a bunch of different flours, but adding some extra tapioca can really take your gluten free baked goods to a whole other level so it’s well worth keeping a bag of the stuff in your pantry. You can sometimes find it in mainstream supermarkets here in the UK and Chinese/Asian shops as well as independent corner shops virtually always stock it here.
- Brown sugar. I recommend using dark muscovado which gives these cookies such a strong and delicious flavour.
- Butter. You can technically make these with fake butter/margarine or coconut oil, but nothing beats the texture and flavour of the real deal, especially a good quality grass fed butter.
- Egg (only the yolk!). Most recipes call for an egg, but in my experience I find egg white too drying in gluten free cookie recipes. Using only egg yolks yielded a much better result for me.
- 1 egg yolk
- 60g (1/4 cup) butter
- 90g (1/2 cup) brown sugar (I used dark muscovado)
- ½ tsp salt (a bit less if using salted butter)
- 1 tsp vanilla
- ½ tsp ground cinnamon
- 90g gluten free all purpose self-raising flour (I used Freee Foods/Doves Farm)(add 1 + ½ tsp baking powder if using a plain flour blend)
- 30g tapioca starch/flour (like this one)
- 45g white chocolate chips
- Optional: ½ tsp xanthan gum (only if your flour blend doesn't already contain it, Freee Foods does)
BAKING TIME: 12 to 15 minutes
- Soften the butter in the microwave (about 10 seconds).
- Separate your egg, add the yolk to the butter and discard the egg white.
- Add the sugar, salt, vanilla and cinnamon and mix with a spatula until smooth and lump free.
- Add your gluten free flour blend, tapioca starch, baking powder (if applicable / only if you’re using a plain blend instead of self-raising) and xanthan gum (only if your blend doesn’t already contain it) and mix well with the spatula.
- Stir in the white chocolate chips (as much as you want, really).
- Then cover your bowl with cling film (or place the cookie dough into a container with a lid) and chill in the freezer for about 30 minutes. The goal is to make the dough more solid which makes it easier to handle and also prevents your cookies from spreading too much during the cooking process and becoming super thin.
- Meanwhile, pre-heat your oven to 160C (320F) and line a baking tray with baking paper.
- Once your cookie dough is ready, roll it into little dough balls and place on the baking tray with enough space in between to allow for spreading. At this point you can pop a few extra chocolate chip on top if you want.
- Bake for 12 to 15 minutes.
- Take them out and let them cool down before serving.
Hope you enjoy these! 🙂