Gluten Free Ginger and White Chocolate Cookies
This recipe makes around 12 delicious gluten free white chocolate and ginger cookies. The cookies have a deliciously soft texture with crunchy, chewy edges. They are the perfect cookie for ginger lovers!
- 120g Unsalted butter
- 90g Dark brown sugar
- 60g Caster sugar
- 175g Gluten free all-purpose flour
- ¼tsp Baking soda
- ¼tsp Xanthan gum
- 1tsp Vanilla extract
- 1 Large egg yolk
- 1tbsp Milk
- 100g Chopped white chocolate
- 40g Chopped crystalised ginger
- 1tsp Ginger powder
- Pinch of salt
- Make sure you butter is soft. If it is not, chop it up and pop it in the microwave for 10 seconds.
- In a large bowl, cream together the softened butter, brown sugar, caster sugar and salt.
- To this add the egg yolk, vanilla and milk and continue to cream together.
- Add your flour, xanthan gum, ginger powder and baking soda and mix well.
- Pour in the chopped chocolate and crystalised ginger and fold into the dough until they are evenly distributed.
- lay a piece of clingfilm down on your work surface and dollop the dough out onto it in a log shape. Roll the dough up in the clingfilm to create a tight log. Put the cookie dough log into the freezer for around half an hour.
- Preheat your oven to 180°C. Line 2-3 baking trays with parchment paper or a silpat mat.
- Take the dough log out of the freezer and cut into disks, roughly 45g each.
- Place the dough disks onto the baking trays (evenly spaced apart as they will spread) and pop into the oven for 10-12 minutes.
- Take out of the oven and allow to set on the tray for around 10 minutes before transferring to a cooling rack.
About This Recipe
Cookies are so fun and easy to make. I love the combination of white chocolate and ginger, especially in a rich brown sugar cookie. This recipe makes the perfect white chocolate and ginger cookies that have a lovely soft centre. I love to crumble these over vanilla ice cream to jazz up a basic dessert.
This really is a no-fuss recipe that anyone can do. All the ingredients should be pretty easy to find and readily available in most supermarkets. Essentially you just mix all the ingredients together, chill and then bake.
These cookies are so delicious and never last very long in my home. They are a definite winner with us!
Question: Why do I need to use brown sugar in cookies, can I just use white sugar?
- Brown sugar has more molasses in it which will give a chewier texture and a more complex flavour. If you use only white sugar your cookies will be much less chewy and won’t have the caramel undernotes that we know of cookies.
Question: Why do I need to chill my cookie dough?
- Chilling your cookie dough allows the butter to solidify giving a more even bake and ensuring that the cookies don’t over spread, and you don’t end up with a tray of just one big cookie. It also allows the flour hydrate and absorb the liquids which will give the cookie a nicer texture.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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