Vegan White Chocolate Gluten Free Cookies
I am beyond pleased with how these cookies turned out - they were crunchy on the outside but wonderfully soft on the inside. This is also the first time (I'm 99% sure it was the first time!) that I've made gluten free cookies... bonus points, they're also vegan!!
Honestly I can't stress how delicious these were! Vegan white chocolate is something that I don't normally have access to, just due to the supermarkets near me and their lack of it 😒So when I was at my parents for Easter and went to a large Sainsbury's nearby, I knew I needed to pick some up! Just look at that melty chocolate goodness above!! I link to the exact one I use in the recipe below - what are you waiting for? Try these out now!
Total time: 1 Hour
Yield: 24 Cookies
Ingredients
Yield: 24 Cookies
Ingredients
- 200g Dairy Free Butter
- 150g Light Soft Brown Sugar
- 3 Tbsp Golden Syrup
- 200g White Chocolate Chunks (I made mine with Sainsburys Free From White Chocolate cut into chunks, they also have white chocolate chips but I didn't see them 😅)
- 1/2 Tsp Vanilla Extract
- 350g Gluten Free Self-Raising Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Xantham Gum
- Beat your dairy-free butter until it is soft, then mix in the sugar.
- Once light and fluffy, stir in the golden syrup and 150g of the chocolate chunks.
- Fold in the self-raising flour, baking powder, xantham gum then the vanilla essence.
- Transfer your dough to a tupperware box and chill in the freezer for at least 30 minutes.
- Preheat your oven to 180 degrees celsius. Line two large baking trays with greaseproof paper.
- Place spoonfuls of the cookie dough mixture onto the baking trays, rolling the dough in your palms to make balls.
- Using the remaining chocolate chunks, add a couple to each of the cookie dough balls before baking.
- Bake for 8-12 minutes, until the cookies are turning a light golden colour but still soft on the top.
- Leave to cool on the baking trays for a five minutes before transferring to a cooling rack.