Chocolate Christmas Pudding Cookies (Gluten free and dairy free)
My Chocolate christmas pudding cookies combine a gooey double chocolate cookie with a melted dairy free white chocolate topping, decorated with holly so they look like mini christmas puddings. They are gluten free and dairy free, and a delicious festive chocolatey treat! 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.
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 do you use in the cookies?
Any dairy free chocolate chunks or buttons will work for this recipe. My favourite is the Nomo vegan Chocolate.
Which dairy free white chocolate do you use for the topping?
Any dairy free white chocolate will work. I normally use melted Tesco Free From White Chocolate bars.
Can I freeze the cookie dough?
This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.
Chocolate Christmas Pudding Cookies
Ingredients
- 180 g dairy free butter block *See FAQs
- 180 g light brown sugar
- 80 g granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 340 g gluten free plain flour
- 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
- 35 g cocoa powder
- 1 tablespoon cornflour (Note, this is cornstarch in the US)
- 1 teaspoon bicarbonate of soda (Note, this is baking soda in the US)
- 1/2 teaspoon salt
- 200 g dairy free milk chocolate chunks or buttons
- 150 g dairy free white chocolate
- Holly decorations
Instructions
- To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
- Add the eggs and continue to whisk. Add the vanilla extract and whisk again.
- Add the gluten free flour, xanthan gum, cocoa powder, cornflour, bicarbonate of soda and salt. Mix well to form a dough.
- Mix in the dairy free chocolate chunks. 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 10-12 balls. I tend to weigh mine (around 100g per ball) to make sure they are all the same size.
- 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 around 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.
- Once cool melt your dairy free white chocolate and use to decorate the cookies so they look like christmas puddings. You can either drizzle the chocolate on or dip the cookies in the chocolate. Decorate with holly decorations and leave the chocolate to set.
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