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5 from 5 votes

White chocolate gingerbread cookies

Prep Time1 hour 10 minutes
Cook Time12 minutes
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.