Gluten-free White Choc Chip Funfetti Cookies Recipe (low FODMAP/dairy-free/vegan option)

Gluten-free white choc chip funfetti cookies recipe - super chunky, colourful and full of fun! Nobody would ever know these were gf. See the FAQ section above for advice on adapting this recipe to be low FODMAP, dairy-free or vegan.

Keyword Gluten-free white choc chip funfetti cookies recipe

Cook Time 12

Total Time 12

Servings

Calories 550kcal

Author Becky Excell

Ingredients

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. See the FAQ section above for a link to the ones I used.

Instructions

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!

Notes

You can make these smaller if you wish, you might want to reduce the cooking time if so by a minute or two depending on the size difference.

For colourful funfetti, you MUST use bake steady sprinkles (not supermarket sprinkles). I always get mine from The Shire Bakery and would recommend :)

You can keep the cookie balls frozen for longer and just cook them whenever you fancy a cookie. If they have been frozen for longer, they might need a minute or two more in the oven.

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