Gluten Free White Chocolate Cherry Cookies

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Crispy on the outside, and chewy on the inside, and filled with sweet white chocolate chunks and tart cherries-- you’ll be amazed that these quick and easy cookies are gluten free.. They’re a decadent treat that’s sure to become a gluten free favorite in your family.


  • 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


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. 


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

Yields approximately 28 cookies Print this Recipe

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