White Chocolate and Ginger Cookies
Perfectly soft and chewy cookies loaded with festive flavour!
Servings 14 cookies
Calories 376kcal
Ingredients
- 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
Instructions
- 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.