White Chocolate Gingerbread Cookies (gluten free & dairy free)

These chewy gingerbread cookies are filled with white chocolate chips to create the most delicious flavour combination! They are both gluten and dairy free, but you wouldn’t know! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently asked questions 

Which butter do you use for the cookies? 

I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.

How long will these cookies last?

These cookies will last in an airtight container for up to 3 days however, are always best served on the day you make them.

Which dairy free chocolate chips do you use for the cookie bar base?

For this recipe I use the Sainsbury’s Free From white chocolate chips.

Print Recipe

5 from 5 votes

White chocolate gingerbread cookies

Prep Time1 hour hr 10 minutes mins

Cook Time12 minutes mins

Servings: 12 cookies

Ingredients

• 140 g dairy free butter block *See FAQs
• 200 g light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 320 g gluten free plain flour
• 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 200 g dairy free white chocolate chips *See FAQs

Instructions

• To a large bowl add dairy free butter and light brown sugar and whisk with an electric whisk until creamy.
• Add the egg and continue to whisk. Add the vanilla extract and whisk again.
• Add the gluten free flour, xanthan gum, ground ginger, ground cinnamon, bicarbonate of soda, baking powder and salt. Mix well until fully combined,
• Mix in the dairy free white chocolate chips. Place into the fridge for atleast an hour to chill.
• Whilst the dough chills preheat your oven to 180°C and line 3 large baking trays with baking paper.
• Take your dough out of the fridge and roll into 12 equal sized balls.
• Spread the cookie balls out on the baking trays. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie.
• Bake for 12-14 minutes, remove from the oven and leave to cool. The cookies will continue to cook and firm up once they are out the oven and cool.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice