Soft, chewy and full of festive flavour, you’d never guess that these delicious white chocolate and ginger cookies were gluten free!Jump to Recipe
There’s nothing like a thick, chewy cookie. Wonderfully crisp on the outside, soft in the middle and loaded with choc chips. These white chocolate and ginger cookies are such a delicious twist on that classic treat! If you’re partial to some festive gingerbread or a crunchy ginger biscuit with your cuppa, you’ll love those warm flavours in this chewy bakery-style version. Plus, these are completely gluten free but I promise nobody would ever know it.
I love to make these soft ginger cookies around Christmas time. But let’s face it, they’re most definitely welcome in my kitchen all year round. With the perfect balance of warmth and sweetness, white chocolate and ginger really are an amazing combination. Those gooey, melty white chocolate chips when these are warm out of the oven are just AMAZING.
What goes in these white chocolate and ginger cookies?
Unlike traditional gingerbread, these cookies don’t contain molasses or golden syrup. This is more of a soft chocolate chip cookie dough, with the addition of some festive spice of course. Here’s what you’ll need:
- Butter & almond butter (adding almond butter to cookies gives the best richness and soft texture and you won’t taste it!)
- Brown sugar & caster sugar (brown sugar adds moisture and delicious caramel flavour)
- Cream cheese (an amazing addition to GF cookies that removes any graininess that can result from the flour)
- Vanilla extract
- Gluten free plain flour (you’ll want to use a flour blend that’s been designed to replace standard plain flour, not a single source flour like coconut or almond)
- Xanthan gum (don’t skip – this helps to prevent the cookies from spreading too much in the oven)
- Baking soda
- Ground ginger, cinnamon and nutmeg
- White chocolate chips
How to make them
Mixing up your gluten free gingerbread cookie dough is super easy. First, the flour, spices, xanthan gum and baking soda are whisked up together and set aside. Then you can use an electric mixer or just a trusty wooden spoon to beat together the butter, almond butter and sugars in another bowl. Next the egg, vanilla and cream cheese are added before the flour mixture is sifted in and folded through. Now all that’s left is to mix through those chocolate chips and chill the dough in the fridge before baking.
Do you have to chill the dough?
Chilling the cookie dough is an important step in this recipe. If you skip it, the cookies will spread way too much in the oven and you’ll end up with thin ginger puddles – not ideal! You’ll want to put the mixture in the fridge for at least 2 hours, or the freezer for about 45 minutes. There’s always the option to make the dough up to 3 days in advance and store it in an airtight container in the fridge, so you’re ready to bake a batch of chewy ginger cookies right away!
Can I make white chocolate and ginger cookies dairy free?
Yes! The ingredients you’ll need to switch out are the butter, cream cheese and white chocolate chips. You can find dairy free versions of all of these in most large supermarkets. I can recommend the Stork baking block and Violife cream cheese. If you can only get hold of a dairy free white chocolate bar rather than chips/chunks, just chop it up into small pieces.
How long will white chocolate and ginger cookies keep?
These white chocolate gingerbread cookies will keep well for up to 5 days (in an airtight container at room temp).
Can you freeze them?
For best results, I would recommend freezing the unbaked dough rather than the baked cookies. This can be frozen for up to 3 months. To defrost the dough, pop it in the fridge for 24 hours. Then it’s good to be rolled into balls and baked as normal.
I hope you enjoy these soft and chewy gingerbread cookies with that sweet addition of white chocolate chips! These are definitely up there with my favourite cookie flavours and I can’t wait for you to try them! If you give them a go, don’t forget to let me know how you got on by leaving a comment and rating below. You can also tag me in photos of your bakes over on Instagram @BlueSkyEating. Enjoy! 🙂
Looking for more epic GF cookies?
Give these a try:
White Chocolate and Ginger Cookies
- 100 g unsalted butter (melted)
- 60 g almond butter
- 230 g light brown sugar
- 80 g caster sugar
- 1 large egg
- 1 large egg yolk
- 50 g cream cheese
- 1 tsp vanilla extract
- 330 g gluten free plain flour
- 2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 1 tsp baking soda
- 300 g white chocolate chips/chunks
- Whisk together the gluten free flour, ginger, cinnamon, nutmeg, salt, xanthan gum and baking soda in a mixing bowl. Set aside.
- In a separate large mixing bowl, beat the butter, almond butter and sugars until smooth and creamy. I use my stand mixer on a medium speed for about 4 minutes.
- Add the egg and mix until incorporated. Repeat with the egg yolk.
- Add the vanilla extract and cream cheese and mix again.
- Sieve the flour mixture you prepared earlier into to the bowl with the wet ingredients. Mix on a low speed, stopping to scrape down the sides if necessary.
- Finally, mix through the chocolate chips on a low speed until evenly incorporated.
- Cover the bowl and chill in the fridge for at least 2 hours. Don't skip this or the cookies will spread out too much in the oven!
- Once ready to bake, preheat the oven to 170°C and line 2-3 baking trays with baking paper. Roll the dough into evenly sized balls (I made mine about 60-65g) and place them on the lined baking trays. Make sure to leave enough room for spreading between each dough ball.
- Bake for 11-12 minutes.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.