Craving a great chocolate cookie? Our Chocolate White Chocolate Chip Cookies are chewy in the middle, crisp on the edges, and top 8 allergen free!
Even though it’s getting warm out and it’s nearing summer, we still love to bake and make great cookies! Only on really hot days do we keep the oven off since we love home baked cookies all year long.
We’ve made several new cookie posts in the past month and we’re sharing our newest one today: Chocolate White Chocolate Chip Cookies, or “inside out cookies”.
If you want a different kind of chocolate chip cookie that’s still allergy friendly, these are for you!
Our dairy free white chocolate chip cookies are an “inside out cookie” version of our delicious top 8 free Chocolate Chip Cookies.
Just like those chocolate chip cookies, these ones are thinner cookies that spread nicely, and they’re chewy on the inside and crispy on the edges. So good!
How to make gluten free chocolate white chocolate chip cookies
Here’s a basic rundown of how the cookies are made (super easy!), but the full recipe card is down at the bottom of the post 🙂
Here are the simple steps to make these cookies:
- Preheat your oven.
- Cream together the dairy free butter, sugar, brown sugar, vanilla, and baking soda (you can do this with a stand mixer or a hand mixer).
- Add in the gluten free all purpose flour, cocoa powder, rice milk, and dairy free white chocolate chips and mix again.
- Scoop the cookie dough by spoonfuls onto parchment lined cookie sheets.
- Bake and cool!
These dairy free white chocolate chip cookies use dairy free butter in them to give them a great buttery taste without the butter of course.
We used the Country Crock Plant Butter avocado oil or olive oil sticks (the tub version has soybean oil in it), but you can use any dairy free margarine that you love, it shouldn’t change anything in the recipe.
Earth Balance Soy Free is another great option for soy free dairy free butter, as well as Melt (I’ve not tried this one personally), and something like Myokos, a cashew based butter if you’re not allergic to tree nuts.
I haven’t baked with Melt or Myokos, so I’m not sure how they’d do in this recipe, but I believe that any non-dairy butter should work fine in this recipe.
What kind of white chocolate chips can I use?
We used dairy free white chocolate chips for this recipe since we can’t have dairy, but if you can have dairy, you can use your favorite white chocolate chips in this recipe (you won’t need to change anything in the recipe).
If you need top 8 free white chocolate chips, Nestle Simply Delicious white chocolate chips are a good option, and the Pascha white chocolate chips.
Both of those brands have different textures and slightly different flavors. The Simply Delicious white chocolate chips don’t hold their shape very well when they are baked, and they are slightly gritty texture from the tapioca starch in them.
I don’t mind the flavor of the Simply Delicious white chocolate chips when they are unbaked, but don’t like the taste of them as much once they are baked.
But when they’re baked in these cookies they are fine since they aren’t by themselves and are surrounded by delicious chocolate cookie 🙂
The Pascha dairy free white chocolate chips are a bit more waxy in texture than the Simply Delicious white chips and taste alright. I can’t remember how they bake up and if they hold their shape or not (I didn’t do a lot of baking with them when I tried them out).
If you don’t have access to allergy friendly white chocolate chips, you can use regular allergy friendly chocolate chips instead for double chocolate chip cookies!
We love the Simply Delicious semi-sweet chocolate chips or the Enjoy Life semi-sweet chips (either the regular ones or the mini chocolate chips, both are good).
Check out our other great gluten free cookie recipes!
- Best Gluten Free Chocolate Chip Cookies
- Gluten Free Snickerdoodle Cookies
- Top 8 Free No Chill Sugar Cookies
- Vegan No Bake Cookies (aka Eskimo Cookies)
- Gluten Free Chocolate Peppermint Cookies
Gluten Free Chocolate White Chocolate Chip Cookies (Top 8 Free)
Ingredients
- ½ cup dairy free/vegan butter, softened (we like the avocado oil or olive oil Country Crock Plant Butter sticks)
- ½ cup unbleached cane sugar
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon baking soda
- 1 ¼ cups + 3 Tablespoons gluten free all purpose flour (we used King Arthur Flour gluten free one-to-one blend)
- ¼ cup cocoa powder
- ¼ cup rice milk or other dairy free milk
- ½ cup allergy friendly white chocolate chips (we use Nestle Simply Delicious semi-sweet chips)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, cream together the dairy free butter, sugar, brown sugar, vanilla, and baking soda.
- Add the all purpose gluten free flour, cocoa powder, and the rice milk to the butter mixture and cream again until mixed thoroughly.
- Add the chocolate chips to the cookie dough and mix again until evenly distributed.
- Scoop cookie dough out with a spoon and drop on the cookie sheet by teaspoonfuls about 2 inches apart.
- Bake for 10-11 minutes for cookies that are chewy in the middle, or bake for 12-13 minutes for cookies that are crispy all over.
- Allow to cool on the pan for about 5 minutes before removing to a wire rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days (if they last that long!) or freeze them.
Nutrition
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
These are delicious. I will make them again Thank you.
Thank you Shelley!
Really, really good. Gobbled up by all, even the non-gf members. I increased the baking soda to 1/2 tsp bcz I live at high altitude and I usually find my baked goods need a little oomph here. I used Ghirardelli peppermint white chocolate chunks which were yummy but I had to add more than 1/2 c by the last pan and several cookies in the first two batches were light on chunks. That’s the reason for the 4 stars.r.
Thank you Gena! Great idea using peppermint chips, I bet those tasted really good.