This post for gluten-free maple white chocolate cookies is sponsored by Bob’s Red Mill and contains affiliate links. Please read my disclosures.
Cookie festivities are in full swing around here… and boy have I got an exciting, brand new gluten-free cookie recipe for you!
As you might have seen, I’ve been celebrating National Cookie Day all week long on my Instagram page. If you eat gluten-free, I’m showing you exactly how you can make almost any gluten-free cookie you desire and/or love to eat.
Last year, around this same time, I made these beautiful, no-spread cut-out gluten-free sugar cookies using my go-to gluten-free flour blend by Bob’s Red Mill, so I’m sticking with tradition and using this same flour blend to make another cookie that I
think know you’ll love!
Today, I’m making gluten-free maple white chocolate cookies. I’ve been accused of obsessing over dark and milk chocolate, so if you’re a white chocolate lover, this recipe is for YOU!
These cookies are the best! They are maple-syrupy sweet, white chocolate-y gooey, and they have just the right bite and texture desired in a tasty cookie.
To make these gluten-free maple white chocolate cookies, you’ll need some basic cookie-making ingredients (sugar, egg, vanilla extract, etc.), along with these three special ingredients:
(1) Gluten-Free Flour: I highly recommend getting a gluten-free flour blend that can be used as an equal swap for wheat flour in all your baking recipes.
My go-to gluten-free flour blend is Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend. It works like a charm every time and makes baking gluten-free a breeze.
(2) Maple Syrup Extract: To get a buttery and sweet maple syrup flavor in these cookies, it’s key to use maple syrup extract. A little (two teaspoons) goes a long way in getting that concentrated maple flavor that makes these cookies taste so wonderful. There are several brands available on Amazon if you can’t find it in your local grocery store.
(3) White Chocolate Chips: Like I said before, I’ve been known to be a chocolate snob. I love dark chocolate. But occasionally it’s fun to change things up by using white chocolate.
Plus, my daughter prefers white chocolate over dark chocolate, so it’s an extra special treat for her when I make these cookies. I used these white chocolate chips. Always check labels to ensure all ingredients are gluten-free.
How to Make Gluten-Free Maple White Chocolate Cookies
To make these gluten-free maple white chocolate cookies, start by creaming together the butter and brown sugar until creamy.
Next, add in the pure maple syrup, egg, vanilla extract and maple extract and mix until combined. The smell will be intoxicating at this point.
In a separate large bowl, combine your Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend, salt, baking soda and ground cinnamon. Whisk to combine, then gradually add the flour mixture to the butter mixture, stirring in between each addition.
Now carefully fold in the white chocolate chips, by hand, until well combined. This recipe calls for one cup of white chocolate (but sometimes I sneak in a little more – shhh!).
Like most cookie recipes, it’s important to chill the dough before baking. I chilled this dough for about 30 minutes in the fridge. You could chill it longer if you want to make the dough ahead of time and bake them right before you’re about to eat them (so you get that fresh-baked taste).
When you’re ready to bake them, preheat your oven to 350º F and line a baking sheet with parchment paper. Portion out the dough into 2-3 tablespoons balls. You should be able to make about 18 balls of dough in total.
Place the cookie dough balls on a baking sheet, about 3-inches apart, as the dough will spread slightly.
Bake for 8-10 minutes or until the edges of the cookies are set and light brown. Do not overbake, especially if you like a softer, chewier cookie (like me!).
Allow cookies to cool for a few minutes on the baking sheet before removing from the pan to cool completely on a wire rack.
The Taste Test
These cookies taste best right out of the oven – warm and soft. And of course, everyone loves a fresh-baked cookie dipped in a glass of milk (or non-dairy milk alternative).
The cookies are maple-syrupy sweet and buttery, and the white chocolate chips adds a nice change of pace.
The cookies have good bite and are chewy, moist and oh-so-delicious. If you like a cookie that is slightly crunchy on the outside but soft on the inside, this cookie will soon elevate to the top of your cookie list.
Thank you to Bob’s Red Mill for making this recipe possible. Be sure to stock up on all your gluten-free flour needs from Bob’s Red Mill when you visit the Bob’s Red Mill website.
- 1/2 cup butter
- 1 ¼ cups brown sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1/2 tsp pure vanilla extract
- 2 tsp maple extract
- 2 cups + 2 tablespoons Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup white chocolate chips
- Cream together butter and brown sugar about 1-2 minutes until mixed well and creamy.
- Add in the pure maple syrup, egg, vanilla extract and maple extract and mix until combined.
- In a large bowl, combine gluten-free flour blend, salt, baking soda and ground cinnamon. Whisk to combine.
- Gradually add the flour mixture to the butter mixture, stirring in between each addition, then carefully fold in the white chocolate chips by hand.
- Chill the dough for about 30 minutes in the fridge.
- Preheat the oven to 350º F. Line a baking sheet with parchment paper.
- Portion out the dough into 2-3 tablespoons balls. You should be able to make about 18 balls of dough in total.
- Place the cookie dough balls on a baking sheet, about 3-inches apart, as the dough will spread slightly.
- Bake at 350º F for 8-10 minutes, until the edges of the cookies are set and light brown. Do not overbake.
- Allow cookies to cool for a few minutes on the baking sheet before removing from the pan to cool completely on a wire rack.
- Maple extract is important in this cookie to ensure it tastes like a maple cookie! While the pure maple syrup does add some moisture and flavor, if you want a strong maple flavor, you’ll need the extract
- I like to use a cookie scoop to make sure that each cookie is the same size and bakes in the same amount of time. You can also use a measuring cup if you’d like or just spoon into 18 equal dough balls as best as you can.
- Always use pure maple syrup, not artificial pancake syrup (most pancake syrup is just high fructose corn syrup – yuk!)