I have a recipe for gluten free white chocolate cookies which I have been using for a few years now which works really well.
I adapted it from a recipe I had, which didn’t work so well, so I made a few changes.
85g of unsalted butter
100g of light brown sugar
30g of caster sugar
1 teaspoon of vanilla essence
200g of gluten free plain flour
75g of white chocolate chips
1 large egg
Preheat the oven to 180℃ and line two baking trays with baking parchment.
Add the butter to a heat-proof mixing bowl. Melt the butter in a microwave for approx 50 seconds, until just liquid. Ensure it has fully melted. I find that slicing the butter into thin slices speeds up the process.
I once tried melting the butter in a pan, but the butter was too hot so the white chocolate chips I added later then melted. It’s important that the butter isn’t too hot.
Add the brown sugar and caster sugar to the warm butter, stir well.
Now the add the vanilla essence and the egg. Sometimes, depending on the size of the eggs, I replace the single large egg, with two egg yolks.
Mix into a smooth batter consistency.
Sift the plain gluten free flour into the batter and combine into a soft shiny cookie dough. I use to add xanthan gum, but have found it isn’t always necessary.
Add the white chocolate chips
Spoon the dough into small balls onto the baking trays.
Put 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 five to ten minutes before transferring carefully to a wire rack to cool.
This recipe makes about twelve cookies.