One of my all time favourite bakes, I am finally sharing my treasured gluten free cookie recipe. These soft American-style cookies are good enough to rival the gluteny alternatives from Ben’s Cookies and Millie’s Cookies, honest!

With a soft centre and crispy edges, this particular gluten free cookie recipe includes big chunks of creamy white chocolate but you can sub in any chocolate variety, nuts, dried fruit and other sweet treats.

gluten free white chocolate chip cookies

Can I Make the Cookie Dough Ahead of Time?

Yes. While this is a no-chill dough, it’s fine to be stored in the fridge for a few days. I’ve been doing that recently and have very much enjoyed having a cookie dough stash on hand! When you want to bake the cookies, you want to leave the dough at room temp for a while to soften, then rework it until it is soft (add a drop of milk if it is crumbly). Then you can bake as normal.

Can I Use Different Chocolate?

For sure – I often use white chocolate chips, Cadbury buttons, sprinkles or whatever else I can rustle up from my baking draw.

Gluten Free White Chocolate Chunk Cookies (Makes 12)

This recipe makes about 12 cookies, depending how big you want to make them. As I mentioned about, you can easily refrigerate half the cookie dough, if you want to enjoy a half batch now and a half batch later.

You’ll find a full method below, plus some photos to help guide you through the recipe. Feel free to email me any questions or comments you might have. You can contact me at or message me on Instagram/Facebook @myglutenfreeguide. I love seeing your home creations too so please do tag me on social media if you make these.

Lastly, if you enjoy these cookies, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!

Laura xxx

White Chocolate Chunk Cookies (GF)
Yield: Makes 12

White Chocolate Chunk Cookies (GF)

Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 5 minutes
Total Time: 25 minutes

Delicious American-style gluten free cookies, with a soft centre and crispy edges. No chill time needed and only 10 minutes baking. Packed with chunks of white chocolate, these are cookies you'll want to bake again and again.


  • 170g unsalted butter
  • 200g light or dark brown sugar
  • 100g caster sugar
  • 1 tsp vanilla essence
  • 1 large egg + 1 egg yolk
  • 400g gluten free plain flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp xanthan gum
  • 150g white chocolate (block or chips)


    1. Preheat your oven to 180C (fan oven).
    2. Pop the butter in a heat-proof mixing bowl. Melt the butter in a microwave for approx 30-40 seconds, until just liquid. There might still be a few small lumps when you take it out, but give the melted butter a stir until these have melted too.
    3. Add the brown sugar and caster sugar to the warm butter, stir them well to combine.
    4. Now the vanilla essence, egg and egg yolk are added to the butter sugar mixture. Mix well until a smooth batter has formed.
    5. Sift the plain gluten free flour, xanthan gum and salt into the mixing bowl. Mix with a wooden spoon until you have a soft cookie dough. The dough will be shiny and slightly wetter than standard cookie dough, but should come away from the sides of the bowl as you mix. If it is too dry add a tablespoon of milk, if too sticky add a tablespoon of gluten free flour (and continue adjusting until you have the right consistency).
    6. Chop the white chocolate into rough chunks and then stir into the cookie dough until it is evenly distributed.
    7. Line two baking trays with greaseproof paper. Divide the cookie dough into 12 pieces, roll into balls and place 6 balls on each baking tray. Press down gently until the raw cookies are around 1.5cm thick.
    8. Pop them into the oven to bake for 10-12 minutes. They are ready when they are starting to brown slightly but will still be very soft. Leave them on the tray to cool for 5 minutes before transferring carefully to a wire rack to cool fully.

These taste amazing both when cooled and when still warm from the oven. For a treat I recommend having one straight from the oven with a scoop of vanilla icecream! Or let them cool and use for cookie sandwiches or keep it simple and eat them as they are. These gluten free cookies will keep for up to 3 days in an airtight container.

If you enjoyed this recipe why not try one of my other gluten free bakes:

Happy baking! x