If you love a soft-baked cookie with hints of maple syrup and gooey white chocolate chips, then these gluten-free maple white chocolate cookies are for you! This post contains affiliate links. Please read my disclosures.
Cookie festivities are in full swing, and I’ve got a brand new gluten-free cookie recipe for you to sink your teeth into.
Today, I’m making soft-baked gluten-free maple white chocolate chip 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!
How to Make Maple Cookies
These cookies are quite simple to make in just a few simple steps.
Step #1: Gather Your Ingredients
To make these gluten-free maple white chocolate chip cookies, you’ll need the following ingredients:
- 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 Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (296 grams)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup white chocolate chips
To get that sweet maple flavor, be sure to use both maple syrup and maple extract. This will ensure they’re extra maple-y and extra delicious.
Also, please note that most white chocolate chip brands are either labeled gluten-free or do not contain any gluten ingredients. Always check labels to be sure. I recommend the Walmart brand or these white chocolate chips. (Read: Are Chocolate Chips Gluten Free?)
Step #2: Make the Cookie Dough
In a standing mixer fitted with a paddle attachment, cream together the butter and brown sugar until well incorporated. Add the maple syrup, egg, vanilla extract, and maple extract, and mix until well combined. The smell will be intoxicating at this point.
In a separate large bowl, combine the flour, salt, baking soda, and ground cinnamon. Whisk to combine, then gradually add the flour mixture to the butter mixture, stirring in between each addition.
Finally, gently 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, but you could chill it longer. You could even make the dough the day before you need it, then bake the cookies right before you’re ready to serve them so they’re freshly baked and warm.
Step #3: Bake
When you’re ready to bake the cookies, preheat your oven to 350º F and line a baking sheet with parchment paper. Portion out the dough into 2-3 tablespoons balls. I like to use my medium-sized cookie scooper. You should be able to make about 18 balls of dough.
Place the cookie dough balls on a baking sheet, about 3-inches apart, giving the dough a little room to spread.
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.
Allow the cookies to cool for a few minutes on the baking sheet before removing them from the pan to cool completely on a wire rack.
Why We Love These Cookies
They are Soft Baked: I love a soft-baked cookie and these cookies are especially soft, warm, and gooey right out of the oven.
We Love Maple Flavored Anything: If you love the flavor of maple syrup, these cookies will be a dream come true for you. They are sweet and buttery. Perfection!
They Have the Best Texture: These cookies seriously offer the best chewy texture with a slight crunch on the edges.
FAQs and Substitutes
Flour: I’ve only tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Flour. If you use another flour blend, I cannot guarantee the same results.
Dairy-Free Option: You can use vegan butter sticks instead of butter to make this recipe vegan. Also, look for dairy-free white chocolate chips.
Leftovers: Store leftover cookies in an airtight container on your countertop for 4-5 days. They’ll stay soft, although they do taste best right out of the oven.
More Cookie Recipes
If you love gluten-free cookies, try these cookies too:
- Classic Gluten-Free Chocolate Chip Cookies
- Chewy Gluten-Free Molasses Cookies
- Flourless Gluten-Free Monster Cookies
- Gluten-Free Frosted Sugar Cookies
- Ultra-Chewy Gluten-Free Chocolate Chip Pumpkin Cookies
Gluten-Free Maple White Chocolate Chip Cookies
Equipment
- Standing mixer
Ingredients
- 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 Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour 296 grams
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup white chocolate chips
Instructions
- In the bowl of your standing mixer fitted with the paddle attachment, cream together the butter and brown sugar for about 1-2 minutes until mixed well and creamy. Add the maple syrup, egg, vanilla extract, and maple extract and mix until well combined.
- In a large bowl, combine gluten-free flour, salt, baking soda, and ground cinnamon. Whisk to combine.
- Gradually add the flour mixture to the butter mixture, stirring in between each addition.
- Gently fold in the white chocolate chips by hand.
- Cover and chill the dough for about 30 minutes in the fridge. You can chill the dough longer or overnight.
- Preheat the oven to 350º F and line a baking sheet with parchment paper.
- Portion out the dough into 2-3 tablespoon balls. You should be able to make about 18 balls of dough in total. Place the dough on a baking sheet about 3-inches apart.
- Bake for 8-10 minutes or until the edges of the cookies are set and light brown. Do not overbake. The cookies will continue to bake and firm up as they cool.
- Allow cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
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