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.

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