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Gluten Free White Chocolate Cherry Cookies

Gluten free baking is still new to me, and it’s been a bit of a challenge to create a cookie that resembles my gluten-filled specialties. But after turning out batch after batch of thin, melted messes (you know what I mean if you’ve experimented with gluten free baking) I finally produced a gluten free cookie that makes me proud. This White Chocolate Cherry Cookie is filled with traditional cookie ingredients such as butter, brown sugar and vanilla as well as Hodgson Mill Gluten Free Baking Flour, white chocolate chips, dried tart cherries and a little Hodgson Mill Xanthan Gum to help hold everything together. The cookies are crispy on the outside and chewy on the inside, much like my favorite gluten based cookies, and, best of all, they hold their shape in the oven. Hooray! 

I used Hodgson Mill Gluten Free Baking Flour in these cookies, as well as some Hodgson Mill Xanthan Gum. Xanthan gum is a crucial ingredient in this recipe because it imitates the missing gluten and helps the cookies maintain their shape while baking in addition to giving them a chewy texture similar to that of traditional gluten based cookies. I chose to use white chocolate chips and dried tart cherries in this recipe, but the dough will work well with whatever mix-ins you prefer.  

 

Begin by mixing the butter and sugar together in a large bowl until creamy, about 3 minutes, and then beat in the eggs and vanilla until thoroughly combined.

 

In a small bowl whisk together the flour, baking powder, baking soda, xanthan gum and salt. 

 

Add the flour mixture to the bowl and mix until just combined. (Be careful not to overmix.)

Fold in the white chocolate chips and dried cherries until they’re evenly dispersed throughout the dough. 

 

Scoop the dough by rounded tablespoonfuls onto lined baking sheets, about 2 inches apart, and bake in a 350° F oven for 9 to 10 minutes or until light golden brown around the edges and slightly set on top.  

Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire rack to finish cooling. You can see how nicely these cookies held their shape. I should’ve taken a picture of my previous attempts at baking gluten free cookies—not a pretty sight!

These Gluten Free White Chocolate Cherry Cookies are the result of a long afternoon spent baking batch after batch of dismal gluten free disasters. I can’t begin to tell you how happy I am to be able to finally produce a gluten free cookie that looks, tastes and bakes just like its ever-popular gluten based counterparts. If you’re looking for a gluten free cookie to satisfy your craving for a gluten filled treat, pick up a box of Hodgson Mill Gluten Free Baking Flour and some Hodgson Mill Xanthan Gum and give these Gluten Free White Chocolate Cherry Cookies a try. They’re bound to become one of your new favorite ways to indulge in gluten free sweets. Enjoy!


 

Gluten Free White Chocolate Cherry Cookies

Ingredients

  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 2/3 cups Hodgson Mill Gluten Free Baking Flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. Hodgson Mill Xanthan Gum
  • 1/2 tsp. salt
  • 1 cup white chocolate baking chips
  • 1 cup dried tart cherries roughly chopped

Instructions

In a large bowl mix together butter and sugars until creamy, about 3 minutes. Beat in eggs and vanilla extract until thoroughly combined. In a small bowl, whisk together flour, baking powder, baking soda, xanthan gum and salt. Add flour mixture to the bowl with butter/sugar mixture and mix until just combined. (Be careful not to overmix.) Fold in white chocolate chips and cherries. Scoop dough by rounded tablespoonfuls, 2 inches apart, onto lined baking sheets and bake in a 350° F oven for 9 to 10 minutes or until cookies are light golden brown around the edges and slightly set on top. Allow cookies to cool 10 minutes on baking sheets and then transfer them to a wire rack to cool completely. 

Notes

Once cooled, cookies may be stored in an airtight container for up to 3 days.

Servings

Yields approximately 28 cookies

Original Recipe by Holly

You can find Gluten Free White Chocolate Cherry Cookies and other recipes from Hodgson Mill by visiting the Recipes page.




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Author: Holly






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Showing 3 Comments
Avatar  Birthday Cookie Cutters last yearReply

These sound so buttery and delicious!!! Pinned them!
<a href="http://cookiecutter.com/birthday.aspx">Birthday Cookie Cutters</a>

Avatar  Holly last yearReply

Great! I'm really happy with how they turned out - hope you are, too!

Avatar  Holly last yearReply

Great! I'm really happy with how they turned out - hope you are, too!

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