One of my favorite holiday treats when I was growing up: White Chocolate Ritz Cookies! My version is peanut free and dairy free, and so easy to make
Happy December, friends! Most of the posts and recipes this month are allergy friendly remakes of my favorite holiday treats when I was a kid. We loved making homemade food all year long, but the holidays brought a whole new season of decadent treats to enjoy.
One of my favorite treats during Christmas time was white chocolate dipped Ritz cracker cookies. We filled them with peanut butter and dipped them in almond bark, and they were so sweet, so delicious, and so rich.
Since my kids have food allergies, I wanted to remake that sweet treat for them this Christmas with ingredients that they can have, so I found some good ingredients and made these Dairy Free White Chocolate Ritz Cookies filled with SunButter. They are just as delicious as the originals but without the allergens 🙂
These Dairy Free White Chocolate Ritz Cookies are allergy friendly but are not low calorie or low sugar, they are still a decadent treat to eat in moderation. These are fun cookies to take to parties things since you can make them look pretty with chocolate drizzle or Christmas sprinkles.
Dairy free white chocolate
There are a few brands of dairy free white chocolate out there, and I’ve only tried the Pascha white chocolate chips and the No Whey! Polar White chocolate bars out of all of them. For this recipe, I used the No Whey! Polar White chocolate bars and they turned out great.
If you’ve never had dairy free white chocolate before, it doesn’t taste like real dairy white chocolate. If you’re used to regular white chocolate, dairy free white chocolate might taste a bit odd to you.
Personally, I don’t like to eat too much dairy free white chocolate at once, I won’t eat an entire bar of it alone. I’ve actually never been a fan of white chocolate in general unless it’s in a recipe like these Ritz cookies, but once you add it to this recipe, the flavors all work together to make a delicious cookie!
If you’re not a fan of white chocolate at all, I posted a recipe for a Dairy Free Chocolate Ritz Cracker Cookie that are the same as these but covered in dairy free semi sweet chocolate.
Here’s a hint for dipping these cookies: once they are dipped, set them on a parchment paper lined baking sheet, not a wire rack. I made the mistake of setting these on a wire rack to set after dipping them, and once the white chocolate set, it stuck on all the spaces of the wire rack and made it really hard to get off. Lesson learned 😉
Ritz cookie filling and crackers
We made our Ritz cookies filled with creamy SunButter and a chocolate coconut spread from Carrington Farms. Both of the fillings tasted great, so you can pick which filling you’d like the best, or mix and match your batch of cookies with different kinds of fillings.
You can try out some other kinds of nut/seed butters that fit with your food allergies for these. The Carrington Farms coconut spread also comes in other flavors like cinnamon and vanilla that would taste good in these, too (I haven’t tried those flavors yet, but they are on my list!).
If you need a gluten free alternative for Ritz crackers, there are a few alternatives from Glutino, Schar, and Breton, but they usually have dairy, eggs, or other allergens in them and I haven’t tried any of them myself to know if they taste good.
Unfortunately I can’t advise on a good gluten free cracker alternative, but if you know of a good one that you love, post it in the comments and let us know (or even if you know of some good recipes for them!).
Dairy Free White Chocolate Ritz Cookies
Vegan, dairy free; Free of: peanuts, eggs, soy
- 5.6 ounces dairy free white chocolate (I used No Whey! foods white chocolate bars, 4 bars = 5.6 ounces)
- 28 Ritz crackers (or your favorite gluten free flaky cracker for gluten free)
- 1/2 cup + 1 Tablespoon SunButter or dairy free and allergy friendly chocolate spread (for the chocolate filled cookies, we used Carrington Farms coconut chocolate spread)
- Pour boiling water into a medium bowl or pan and set a smaller bowl inside it (make sure the water doesn’t come over the sides).
- Break up your dairy free white chocolate into pieces and add to the bowl and stir occasionally as the white chocolate begins to melt. I have found that dairy free white chocolate doesn’t melt well in the microwave, so this is the best method.
- While the white chocolate is melting, spread about 1 teaspoon of SunButter or allergy friendly chocolate spread onto half the Ritz crackers, then top them with the other half to make 14 cracker sandwiches.
- Once the white chocolate is completely melted, begin dipping the cracker sandwiches, using a spoon to scoop white chocolate onto the top of them as needed.
- Set the dipped Ritz cookies onto a baking sheet lined with parchment paper. Top with your favorite sprinkles.
- Chill the cookies in the fridge until they set firm, 15-20 minutes.
- Store in an airtight container at room temperature.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist