Are you looking for gluten-free white chocolate chip cookies? Come no further. This is by far the softest, chewiest, and tastiest white chocolate chip cookie!
Gluten-free white chocolate chip cookies are my favorite kind of cookies, and maybe that's because I love white chocolate. This recipe for white chocolate chip cookies is an adaptation from my chocolate chip cookies recipe. However, to make these cookies moist and chewy, I decided to put aside the store-bought flour and make a flour combination at home.
Want to know what is the secret to soft and chewy gluten-free cookies? It’s brown sugar and cream cheese! The brown sugar adds moisture and a caramel flavor to the cookies, while the cream cheese makes them soft and chewy. It also provides it with mouthwatering tanginess.
Before discussing the white chocolate chip cookie recipe, please pay extra attention to the ingredients and measure the quantities by weight instead of cups. I highly recommend investing in a scale. It will transform your baked goods and is also much more convenient than using cups.
Let’s talk Ingredients!
To make gluten-free white chocolate chip cookies, the following ingredients are needed:
- White rice flour, almond flour, and tapioca starch: White rice flour is light and provides the cookies with moisture. Almond flour is high in protein, and it helps in providing the cookies with structure. It also gives the cookies a nice nutty flavor. The starch to be used in this white chocolate chip cookie recipe is tapioca. Tapioca starch will provide the cookie dough with structure and a chewy texture.
- Cornstarch: This recipe calls for the use of cornstarch. Cornstarch is used to prevent the cookies from spreading too thin in the oven when it's baked.
- Xanthan gum: The use of xanthan gum will help the ingredients bind together and prevent them from separating.
- Baking Soda: To help the cookies rise in the oven.
- Salt: Table salt will be used inside for the cookie dough to provide it with flavor. In addition, I highly recommend adding sea salt to the top of the cookies after they are baked. Gluten-free white chocolate chip cookies pair very nicely with sea salt.
- Unsalted Butter & Cream Cheese: Unsalted Butter and Cream cheese are the fat sources in this cookie recipe. Combining cream cheese with butter makes the cookies extra soft and provides the white chocolate chip cookies with tanginess.
- Granulated White Sugar & Dark Brown Sugar: The use of dark brown sugar in addition to white sugar will moisten the cookies and provide them with a caramelized flavor and color.
- Whole Egg & Egg Yolk: The use of additional egg yolk provides extra fat content to the cookies, making them moist.
- Vanilla Extract
- White Chocolate Chips: I used Hershey’s gluten-free white chocolate chips. They are delicious and perfect for this recipe!
How to make gluten-free white chocolate chip cookies?
To make the cookies, combine the dry ingredients.
Then, using a stand-alone mixer or a handheld mixer, beat the butter, brown sugar, and white sugar at medium-high speed until light and fluffy. This usually takes about 3 minutes if using the paddle attachment.
Next, add the eggs one at a time and the vanilla extract.
Afterward, add the dry ingredients and beat until combined, followed by white chocolate chips.
Cover the dough and chill it in the fridge for about 2 hours.
Next, preheat the oven to 180°C.
Remove the cookie dough from the fridge and align a cookie tray with baking paper. Using an ice cream scooper, scoop the dough and place it on the baking paper. Make sure there is about 6 cm between each cookie scoop.
Bake the white chocolate chip cookies for about 10-11 minutes or until the edges are golden. Allow the cookies to cool down on a cooling rack for 10 minutes before serving.
More Gluten Free Cookies
- Gluten Free Pumpkin Cookies
- Gluten Free Double Chocolate Chip Cookies
- Gluten Free Gingerbread Cookies
- Gluten Free Ginger Snaps
- Edible Cookie Dough
Chewy Gluten-Free White Chocolate Chip Cookies Recipe
- 135 grams of White Rice Flour
- 81 grams of Tapioca Flour
- 54 grams of Almond Flour
- 1 ½ teaspoon of Cornstarch
- 1 teaspoon of Baking Soda
- ½ teaspoon Xanthan Gum
- ½ teaspoon of Salt
- 110 grams of Unsalted Butter at Room Temperature
- 70 grams of Cream Cheese at Room Temperature
- 170 grams of Dark Brown Sugar
- 100 grams of Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 2 teaspoon of Vanilla Extract
- 240 grams of Hershey's Gluten-Free White Chocolate Chips
- In your stand-alone mixer with the paddle attachment or using a hand-held mixer, beat the cream cheese, butter, and sugar together at medium speed until light and fluffy (5 Minutes)
- Then add in the eggs one at a time, followed by the vanilla extract and beat until combined.
- In a separate bowl, mix the flour, cornstarch, baking soda, xanthan gum, and salt.
- Slowly add the dry ingredients to the wet ingredients and mix at low speed using the paddle attachment until all is combined.
- Now add in the white chocolate chips and mix until combined.
- Then cover the cookie dough tightly and chill the dough in the fridge for a minimum of 2 hours.
- After the cookie dough is chilled, preheat the oven to 180 °C. While the oven is heating, align your cookie tray with baking paper.
- Using an ice-cream scooper, scoop the dough and place them on the baking paper at least 5 cm apart.
- Place the cookies in the oven and bake for 10 to 11 minutes until the cookie's bottom is slightly golden.
- Once the cookies are baked, let them sit at room temperature for 5 minutes before removing them from the baking pan and placing them on a cooling rack.
- Chilling the white chocolate chip cookie dough will prevent it from becoming flat when baked in the oven.
- You can store the cookie dough in the fridge for about three days. The baked cookies can be stored in an air-tight container at room temperature for four days.
- Sea salt compliments white chocolate very well. Sprinkle some sea salt on the cookies after they are baked if you like your cookies more on the salty side.
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