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White Chocolate Chip Cookies

gluten free white chocolate chip cookies
These gluten-free, egg-free, white chocolate chip cookies are a great dessert for the kids!

My younger son E, did the drawing above. He has been very into his art lately, creating a series (crayon on paper) of skateboarders doing tough jumps.

Yesterday he asked me if he could have his own flickr account (as all cool budding artists do). I thought that was a bit precocious for age seven and told him I would post his art on my flickr account. So if you go to my flickr sets and see photos that aren’t food, you know who did them!

Art seems to run in the family. My mother-in-law, Marylyn Dintenfass (yes, that’s Marylyn with a “y”) is an artist with a piece in the Metropolitan Museum and her stuff hangs all over our house. So we definitely know which side of the family he got it from.

Alas, I digress. Back to food. Desserts. We return to the land of treats, continuing our speedy recovery from “post-holiday-dessert-burnout.”

Lately my boys have been very into my chocolate chip cookies –with a twist. They love them with white chocolate chips. Unfortunately for me, white chocolate contains dairy, so I do not partake of these delightful (probably overly sweet) treats. However, the boys and their friends gobble them up.

White Chocolate Chip Cookies

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  1. Combine dry ingredients in a large bowl
  2. Stir together wet ingredients in a smaller bowl
  3. Mix wet ingredients into dry; fold in white chocolate chips
  4. Form 1-inch balls and press onto a parchment paper lined baking sheet
  5. Bake at 350° for 7-10 minutes
  6. Cool and serve

Makes 24 cookies

* Please note: Bob’s Red Mill almond flour does not yield successful results when used in this recipe. For more information regarding this matter please see my FAQs.
skateboarding drawing

When E’s friend Kai was here last week, he couldn’t stop eating these gluten-free, egg-free, white chocolate chip cookies. He must have had at least a half dozen. When his mom came to get him, he took her into the kitchen, exclaimed to her how delicious the cookies were, gave her one to sample and then grabbed a couple for the road.

PS. You can watch me making this delicious recipe over at my regular chocolate chip cookie video tutorial post. Just substitute the chocolate chips!


posted on January 27, 2008, 10 comments

  1. Thanks for sharing your site. We will definitely be making the almond milk… it sounds fabulous. My 7 yo daughter has been on an almond kick lately so she will LOVE helping me make it. These cookies look yummy as well. I will have to check Sunspires ingredients to see if we can use the white chocolate chips or if we will need to sub.

  2. Elana – love your blog and this recipe looks great. I will have to give it a try! Glad you stumbled across my blog and I will now be a regular reader of yours! :)

  3. Harsh Ranjan @ sofiaraj.com

    White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’ According to the FDA, to be called ‘chocolate’ a product must contain

    chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.

  4. Jamie and Cordella -Thanks!

    Harsh -Thank you for this elucidating comment :-)

  5. Heather

    I just recently discovered almond flour and I just ordered your book for recipes using almond flour. I was wondering if I would be able to substitute almond flour in most baking recipes using white flour? And if so would I use the same amount as the recipe called for?

  6. Melissa Dembowski @ mdembowski.blogspot.com

    Thank you so much for all of your hard work and yummy recipes. I am allergic to almonds and can not use almond flour and have to resort to rice flour. Is there a way to modify your recipes by using rice instead of almond flour?
    Thank you so much!! You are greatly appreciated in my gluten free home. =)
    Melissa

  7. Mary Ann G.

    I tried this recipe again today, wanting a good cookie with white chocolate chips.

    I have not liked past results using grapeseed oil in cookie recipes, so today I used the same amount of almond oil. I also used coconut nectar instead of agave(same amount) and the cookies were delicious.

    I do plan on adding some macadamia nuts next time and maybe use some chestnut flour for the 1/2 cup of almond flour. I’ll let you know if it works out. I love getting your emails and your recipes. Thanks!!!

    Mary Ann

    • Mary Ann G.

      The addition of the 1/2 cup of chestnut flour was a success. (I used
      2 cups almond flour and 1/2 cup cheastnut flour.) It seemed to soak up some of the oil and help to hold the cookie together better. Not an oily and grainy texture, more like a traditional cookie. Even though I forgot the macadamia nuts, these are a great tasting cookie. The last batch froze well, so I expect these will too.

      I always substitute equal parts coconut nectar or yacon syrup for honey or agave in any of Elana’s recipes and all have worked out great.

      Coconut nectar is good for the lighter colored desserts and yacon is better in the darker or chocolate desserts.

  8. Not sure if you will answer this Elana..but the white chocolate chips that you use… I clicked the link and can’t find out for sure if they are gluten free? I have been unable to find a good quality gf white chocolate chip.

    • Mary Ann G.

      I use Sun Spire White Chocolate Chips. I have found them at almost all main stream health food stores, ie: Vitamin Cottage and Whole Foods. They do contain sugar and dairy products, but nothing that worries me about gluten.
      From the web site:
      Evaporated cane juice, cocoa butter, whole milk powder, nonfat dry milk, salt, soy lecithin, vanilla. Under specialty chips at
      http://www.sunspire.com

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