Saturday 18 May 2019

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!!

Vegan White Chocolate Gluten Free Cookies

Vegan White Chocolate Gluten Free Cookies

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!

Vegan White Chocolate Gluten Free Cookies

Total time: 1 Hour
Yield: 24 Cookies

  • 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
Cooking Directions

  1. Beat your dairy-free butter until it is soft, then mix in the sugar.
  2. Once light and fluffy, stir in the golden syrup and 150g of the chocolate chunks.
  3. Fold in the self-raising flour, baking powder, xantham gum then the vanilla essence.
  4. Transfer your dough to a tupperware box and chill in the freezer for at least 30 minutes.
  5. Preheat your oven to 180 degrees celsius. Line two large baking trays with greaseproof paper.
  6. Place spoonfuls of the cookie dough mixture onto the baking trays, rolling the dough in your palms to make balls.
  7. Using the remaining chocolate chunks, add a couple to each of the cookie dough balls before baking.
  8. Bake for 8-12 minutes, until the cookies are turning a light golden colour but still soft on the top.
  9. Leave to cool on the baking trays for a five minutes before transferring to a cooling rack.

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