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Gluten-free White Chocolate and Ginger Cookies Recipe (dairy-free/low FODMAP option)

Gluten-free white chocolate and ginger cookies recipe - Coeliac-friendly and you'd never know they were wheat-free too.
Keyword gluten-free ginger cookies recipe
Servings 16
Calories 328kcal
Author Becky Excell


  • 125 g butter softened (use Stork hard margarine if dairy-free)
  • 200 g dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 295 g gluten-free self-raising flour
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 250 g white chocolate chips dairy-free if necessary
  • 200 g white chocolate melted, for dipping (dairy-free if necessary)


  • Cream together your softened butter with your dark brown sugar until fluffy and combined. I use my electric hand mixer for this part.
  • Add in your egg and vanilla extract, mix until combined.
  • Add in your gluten free flour, ground ginger, ground cinnamon, bicarbonate of soda and a pinch of salt. Mix well so there are no pockets of flour.
  • Add your white chocolate chips and mix in so that they’re well distributed.
  • Roll your mixture into balls. Mine weigh around 65g each. Roll them really roughly so they are not smooth balls, its nice for them to have rough edges and ensure theres plenty of white chocolate chips showing. Add a few more to the top of each ball too - it just looks better once cooked!
  • Chill your dough balls for around 40 minutes in the freezer ideally (or longer in the fridge). You can always chill them for longer than this too.
  • Whilst they are chilling, preheat your oven to 180C Fan / 200C. Place 1-2 large prepared (with non stick baking paper) baking trays in the oven to heat up too.
  • When the cookie balls are chilled enough, open your oven and carefully place 6 balls spaced apart on your tray (they spread so no more than 6 on a LARGE tray). Place in the oven for about 10 minutes (or up to 12 minutes if you feel they need it). The cookies will still be a little gooey and might have a slight hump in the middle when done. 
  • Allow to completely cool for a good 15-20 minutes on the tray before moving them to a cooling rack to finish cooling.
  • Either dip or drizzle over your melted white chocolate on half of your cookie. Allow to set fully before tucking in - enjoy!


I find the best chocolate for getting a really good white chocolate dip are Callebaut white chocolate callets - I linked this in the FAQ section.
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.


Serving: 1g | Calories: 328kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 312mg | Fiber: 1g | Sugar: 29g