Go Back
White chocolate gingerbread cookies on a plate
Print Pin
5 from 9 votes

White Chocolate and Ginger Cookies

Perfectly soft and chewy cookies loaded with festive flavour!
Course Dessert
Cuisine American, British
Keyword Ginger cookies, Gluten free baking, Gluten free cookies, White chocolate and ginger
Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 27 minutes
Servings 14 cookies
Calories 376kcal


  • 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.