Gluten Free White Chocolate Chip Citrus Cookies
 
Prep time
Cook time
Total time
 
Hints of fresh ginger and orange peel shine through in these soft and chewy, vanilla flavored Gluten Free White Chocolate Chip Citrus Cookies.
Author:
Recipe type: Dessert
Serves: 40 cookies
Ingredients
  • 1½ sticks (12 tablespoons) butter, room temperature
  • 3 oz. cream cheese, room temperature
  • 1½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 2 egg yolks
  • 1½ teaspoons vanilla extract
  • 1 cup white rice flour*
  • 1 cup brown rice flour*
  • ½ cup cornstarch*
  • ½ cup potato starch*
  • ¼ cup tapioca starch*
  • ¼ cup sweet sorghum flour*
  • 1¼ teaspoons salt
  • 1¼ teaspoons baking soda
  • 1 teaspoon xanthan gum*
  • ¼ teaspoon ground cinnamon
  • 2-3 teaspoons freshly grated orange peel (about 2 oranges)
  • ¼ teaspoon freshly grated ginger
  • ¼ cup orange juice (about 1 large orange)
  • 1½ cups white chocolate chips
Directions
  1. In a large mixing bowl, cream together butter, cream cheese, granulated sugar, brown sugar, and egg yolks until pale and fluffy. Add vanilla and mix until incorporated.
  2. In a smaller mixing bowl, sift together white rice flour, brown rice flour, cornstarch, potato starch, tapioca starch, sorghum flour, salt, baking soda, xanthan gum, and cinnamon. Stir in orange peel and grated ginger.
  3. Dump dry ingredients into butter mixture along with orange juice. Mix on medium until well incorporated. Continue to mix until dough starts to pull away from sides, about 1-2 minutes. Stir in white chocolate chips. Cover and chill in fridge for at least 2 hours to overnight.
  4. Once ready to bake cookies, preheat oven to 350 degrees and line cookie sheets with parchment paper or silpat mats. Drop dough by rounded tablespoons 2" apart on cookie sheet. Gently press dough down to about ¾" thickness. Bake, one pan at a time, at 350 degrees for 11-13 minutes until barely browning, rotating pan after about 9 minutes of baking.
  5. Let cookies cool on pan for 5 minutes and then transfer to cooling rack to continue cooling. Cookies will set as they become cool.
  6. Store leftover cookies in an airtight container at room temp for 3 days, in fridge for up to a week, or in freezer for up to 3 months.
Notes
*You may opt to use 3¼-3½ cups of a preferred gluten free flour mix. Start with less flour, and mix until dough begins to pull away from sides, about 1-2 minutes. If dough is too sticky to pull away, add the additional ¼ cup of flour. Omit the xanthan gum if your blend already includes it.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-white-chocolate-chip-citrus-cookies/