Gluten-Free Chewy White Chocolate Chip Cookies

24 Cookies
26 min

Are you looking for a recipe for white chocolate chip cookies? This is by far the softest, chewiest, and tastiest white chocolate chip cookies!


First, Combine all the dry ingredients.

Then, cream the butter, cream cheese, and sugar until light and fluffy. I highly recommend using a stand-alone mixer with the paddle attachment for this step.

Meanwhile, add the eggs one at a time, allowing the egg to incorporate after each addition fully. This will prevent the cookie batter from curdling.

Add the dry ingredient to the wet ingredients and combine. Then add the white chocolate chip.


Cover the cookie dough, and let it chill in the fridge for a minimum of 2 hours. Chilling the dough is very important as it prevents the cookies from spreading too thin when baked.

After the cookies are chilled, it is time to bake them! Preheat the oven to 180 °C.


Align a cookie tray with baking paper. Scoop two tablespoons of cookie dough and form a cookie dough ball. Place each cookie ball at least 3 cm apart.


Bake the cookies for 10-11 minutes or until the edges are golden.

Gluten-Free Chewy White Chocolate Chip Cookies
Recipe details
  • 24  Cookies
  • Prep time: 15 Minutes Cook time: 11 Minutes Total time: 26 min
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Ingredients

  • 135 grams (3/4 cup plus 2 tbsp) of White Rice Flour
  • 81 grams (2/3 cup plus 1 tbsp) of Tapioca Flour
  • 54 grams (1/2 cup) of Almond Flour
  • 1 ½ tsp of Cornstarch
  • 1 tsp of Baking Soda
  • ½ tsp Xanthan Gum
  • ½ tsp of Salt
  • 110 grams (1/2 cup) of Unsalted Butter at Room Temperature
  • 70 grams (1/3 cup) of Cream Cheese at Room Temperature
  • 170 grams (3/4 cup) of Dark Brown Sugar
  • 100 grams (1/2 cup) of Granulated Sugar
  • 1 Large Egg
  • 1 Egg Yolk
  • 2 tsp of Vanilla Extract
  • 240 grams (1 1/3 cup plus 1 tbsp) of Hershey's Gluten-Free White Chocolate Chips
Instructions

In your stand-alone mixer with the paddle attachment or using a hand-held mixer, beat the cream cheese, butter, and sugar together at medium speed until light and fluffy (5 Minutes)
Then add in the eggs one at a time, followed by the vanilla extract, and beat until combined.
In a separate bowl, mix the flour, cornstarch, baking soda, xanthan gum, and salt.
Slowly add the dry ingredients to the wet ingredients and mix at low speed using the paddle attachment until all is combined.
Now add in the white chocolate chips and mix until combined.
Then cover the cookie dough tightly and chill the dough in the fridge for a minimum of 2 hours.
After the cookie dough is chilled, preheat the oven to 180 °C (356 F). While the oven is heating, align your cookie tray with baking paper.
Using an ice-cream scooper, scoop the dough and place them on the baking paper at least 5 cm apart.
Place the cookies in the oven and bake for 10 to 11 minutes until the cookie's bottom is slightly golden.
Once the cookies are baked, let them sit at room temperature for 5 minutes before removing them from the baking pan and placing them on a cooling rack.
Tips
  • Chilling the white chocolate chip cookie dough will prevent it from becoming flat when baked in the oven.
  • You can store the cookie dough in the fridge for about three days. The baked cookies can be stored in an air-tight container at room temperature for four days.
  • Sea salt compliments white chocolate very well. Sprinkle some sea salt on the cookies after they are baked if you like your cookies more on the salty side.
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Comments
  • Fin18017344 Fin18017344 on Jul 22, 2021

    I don't eat rice d/t the arsenic potential. What can I substitute for rice flour?

    Thanks, Linda

  • Robin Burgeson Robin Burgeson 5 days ago

    I’m definitely gonna try these cookies. They look absolutely delicious and would be perfect to bring to church on Sundays. Several members are on gluten-free diets so these would be perfect cookies. Thank you for the recipe.

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