Gluten-free white choc chip funfetti cookies recipe – easy to bake, super thick, chunky and full of erm… fun!
Gluten-free white choc chip funfetti cookies recipe? Yep, it’s here and nobody would EVER know that it’s gluten-free. It’s also easy to adapt to be dairy-free, vegan and low FODMAP too. Keep reading on to find out how!
Who else here thinks gluten-free food could always be a little more… fun?!
So often, we’re used to eating what we can and just being incredibly grateful that we don’t have to go hungry.
And whilst it’s great that there’s more options out there for us these days… if I saw these cookies in Greggs for example, I would most definitely choose them over a gluten-free brownie in a plastic wrapper!
I mean, would you ever assume that something that looks this indulgent, colourful and fun would ever be gluten-free? Because I sure wouldn’t!
Here’s a few reasons why you need to make this:
Why make my gluten-free white choc chip funfetti cookies?
- They’re super chunky and like soft cookie dough in the middle with lots of melty white chocolate chips.
- Unlike most gluten-free options, they’re quirky, fun and a little different to what we’d normally get to choose from.
- Nobody would ever know these cookies are gluten-free – you’ll have to fight to keep the muggles away!
- No xanthan gum required.
- Super-easy to adapt to be dairy-free, vegan or low FODMAP.
- The colour of the sprinkles doesn’t cook out or disappear when you bake them. Read on to find out my secret to achieving this!
So, what do my gluten-free white choc chip funfetti cookies taste like?
Well, one thing is for sure: they’re the best tasting gluten-free cookies I’ve ever tasted. Scratch that, they’re the best cookies I’ve ever tasted, fullstop!
The outside is lovely and crisp, but the inside is soft and chewy, like cookie dough, packed with melty white choc chips.
The funfetti then gives them a lovely little sweet crunch in every bite. Plus, unlike most gluten-free options, these cookies aren’t tiny… they’re actually pretty big!
Here’s everything you’ll need for this recipe, keep scrolling until you see the recipe card for the measurements and method ??
Gluten-free white choc chip funfetti cookies recipe: Ingredients
- gluten-free self raising flour
- butter, softened
- light brown sugar
- caster sugar
- 1 egg
- vanilla extract
- bicarbonate of soda
- white chocolate chips
- bake-stable sprinkles (see the link in the FAQ section for those)
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are!
Gluten-free white choc chip funfetti cookies recipe: Frequently asked questions
Can I make this recipe gluten free?
It is gluten free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten free products. Double check your sprinkles to make sure they’re gf too.
Can I make your gluten-free white choc chip funfetti cookies recipe dairy free?
Yes, you certainly can! Firstly, use a dairy-free baking block, like Stork hard margarine instead of butter. Or, any kind of hard dairy-free alternative to butter.
Finally, use dairy-free white chocolate chips like these ones from Sainsbury’s and that’s it! Easy peasy.
The sprinkles I’ve recommended below are dairy-free too.
Can I make your gluten-free white choc chip funfetti cookies recipe vegan?
Yes! Follow the advice above to make these dairy-free, then all you’re left to contend with is a single egg.
(the sprinkles I’ve linked below are also vegan-friendly)
Here’s a few ideas you can use as egg replacements, so each of these = 1 egg. I’d recommend using aquafaba or an egg replacement powder.
- 3 tablespoons of aquafaba – water from a can of chickpeas. Keep the chickpeas for a future dinner!
- Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
- 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
- 3 tablespoons of applesauce.
I haven’t tested all of these egg-replacements so let me know how you get on in the comments below this post.
Is your gluten-free white choc chip funfetti cookies recipe nut free?
Yep, this is a nut-free recipe as far as ingredients go, but of course, make sure you check the ingredients label on ALL the products you use to bake this cake just to be safe.
Even if the products don’t contain nuts, they may have a ‘may contain nuts’ warning due to being produced in a factory that handles nuts.
You can never be too careful so always read the labels on everything first!
Is your gluten-free white choc chip funfetti cookies recipe low FODMAP?
If you use any type of lactose-free white chocolate chips, then yes! That’s the only change you need to make – then one cookie would be suitable for the elimination phase of the diet.
Which sprinkles did you use?
I used the Shire Bakery’s bake-stable funfetti sprinkles – and it’s extremely important that you use these and nothing else.
Bake-stable means that they won’t either a) dissolve or b) lose their colour when baked.
Plus, they’re also gluten-free, vegan, dairy-free and low FODMAP too. So definitely make sure you order a packet before attempting this recipe.
To reiterate – regular sprinkles you buy in the supermarket will not work! Make sure you buy the 120g packet as you’ll need 95g in this recipe.
Can I make your gluten-free white choc chip funfetti cookies in a food processor or standing mixer?
Of course you can and to be honest – a standing mixer or electric mixer would probably be easier!
I’ve never actually tried to make this in a food processor either, but just make sure that the mixture is really well combined and that you scrape the sides down occasionally too. The same goes for a standing mixer.
Also, you can make this by hand too – just ensure everything is evenly mixed.
Do I need weighing scales to bake your gluten-free white choc chip funfetti cookies?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
For example, adding too much flour can make things dry and crumbly, whereas not adding enough sugar means it’ll lose its crisp exterior. I don’t want you to be disappointed, so please weigh your ingredients!
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
What chocolate chips should I use to bake your gluten-free white choc chip funfetti cookies?
I’ve recently started using the Callebaut white chocolate chips (or callets) and I can tell you, though expensive, they are AMAZING.
You definitely don’t need to use them for this recipe, but I thought I’d share what I used in the photos. They’re perfect for baking and come out perfectly melty as you can probably see!
Can I make your gluten-free white choc chip funfetti cookies without sugar?
I can understand the need to reduce sugar in our foods, but sugar is integral to the structure of this bake – it’s not just for adding a sweet taste!
Sugar helps to achieve that nice crisp finish as well as working harmoniously with the butter and flour to achieve a specific consistency. So yeah, remove/reduce the sugar at your own risk!
Can I use other sugar apart from light brown sugar in this recipe?
Brown sugar is unrefined and contains molasses which makes these cookies taste like… well, like awesome, bakery-style cookies!
You’re welcome to substitute it for more caster sugar, but I’d always recommend using light brown sugar for these if you can.
Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?
There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour.
When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.
Definitely go for a gluten free flour blend.
Does this recipe need xanthan gum?
You’ll see xanthan gum in a lot of my recipes as it’s often an essential ingredient in gluten free baking. But not with cookies – it’s not required!
How long can I keep your gluten-free white choc chip funfetti cookies for?
I’ve kept my cookies for around 4-5 days and they still taste as good as they day they were made. Obviously store them in an air-tight container too.
You can always reheat them for 30 seconds in the microwave at 900W for the ‘fresh out of the oven’ feel too.
When they lose the crispiness on the outside, they’re probably starting to get past their best.
Can I freeze your gluten-free white choc chip funfetti cookies?
Of course! I’ve frozen them for up to a month and after allowing them to full thaw, you’d never know they were frozen. One cookie should take around 3-4 hours to thaw at room temperature.
After thawing, I’d recommend baking them in the oven for 5 minutes or so just to remove any excess moisture before enjoying them warm though.
Can I print your gluten-free white choc chip funfetti cookies recipe?
Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
How can I tell when my gluten-free white choc chip funfetti cookies are done?
They should look slightly crisp on the outside (not excessively wet-looking in the middle) and a little more golden on the edges.
If you start seeing them go excessively brown at the edges, they’ll probably be a little overdone and become crunchy instead of crisp. Remember, they’ll crisp up more as they cool.
If they’re underdone, just pop them back in until you’re happy. Oh and make sure you leave them to cool before sampling them, otherwise they’ll be quite fragile.
My gluten-free white choc chip funfetti cookies weren’t soft – they were hard and crunchy.
Sounds like they were over-baked. So either your oven is way too hot or you’re leaving them in too long.
Remember, that we just want a slightly crisp outside, leaving them soft and chewy in the middle. We’re not aiming for hard biscuits here so don’t over-bake them!
My gluten-free white choc chip funfetti cookies spread too much and were flat like pancakes!
You might not have allowed enough time for the dough to chill in the fridge.
If the dough is warm before it goes in the oven, it’ll spread a lot quicker and result in flatter cookies!
My gluten-free white choc chip funfetti cookies were thick with a bump in the middle, what did I do wrong?
These cookies are supposed to be like that – they’re definitely not supposed to be totally flat.
By having a lovely bump in the middle, that means it’ll full of melty chocolate chips and lots of chewy cookie dough. Sounds like you nailed it to me!
Gluten-free white choc chip funfetti cookies recipe: Method
Ok, so here’s a printable version of my gluten-free white choc chip funfetti cookies recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.
Gluten-free White Choc Chip Funfetti Cookies Recipe (low FODMAP/dairy-free/vegan option)
- 295 g gluten-free self raising flour
- 125 g butter softened
- 100 g light brown sugar
- 100 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp bicarbonate of soda
- 205 g white chocolate chips
- 95 g bake-stable sprinkles you NEED to use bake stable sprinkles for them to cook well. I used The Shire Bakery's funfetti sprinkles - linked above in the FAQ section
- Cream together your softened butter with both the caster and light brown sugar until fluffy and combined. I use my electric hand mixer for these.
- Add in your egg and vanilla extract, mix until combined.
- Add in your gluten free flour and bicarbonate of soda. Mix well so there are so pockets of flour.
- Add your white chocolate chips and mix in so that they’re well distributed.
- Finally add your sprinkles and mix them in.
- Roll your mixture into balls. Mine weigh around 110g each. Press a few extra white chocolate chips into the top of each of your balls.
- Chill your dough balls for around 40 minutes in the freezer ideally (or longer in the fridge).
- Whilst they are chilling, preheat your oven to 180C Fan / 200C. Place 1-2 large prepared (non stick baking paper) baking trays in the oven to heat up too.
- When the cookie balls are chilled enough, open your oven and place 4 balls spaced apart on your tray (they spread so no more than 4). Place in the oven for about 12 minutes. The cookies will still be a little gooey and have a slight hump in the middle when done.
- Allow to completely cool for a good 15 minutes on the tray before moving them to a cooling rack to finish cooling. Then you can tuck in! Enjoy!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Don’t forget to pin this for later!