Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter ,or dairy free margarine (110g)
  • 1 cup sugar (225g)
  • 1 large egg
  • 1/4 tsp salt - omit if your butter or margarine has added salt
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1.5 cups all purpose gluten free flour (225g)
  • 1/2 tsp xanthan gum - omit if your flour has gum
  • 1/2 tsp gluten free baking powder
  • 1/2 cup white chocolate chips
  • 1/2 cup candy cane pieces (about 4-5 candy canes)

Instruction

  • Preheat your oven to 325F
  • Cream butter and sugar together and beat for 5 minutes until soft and fluffy. This will help incorporate air into the cookies so don't skip this step
  • Add egg, salt,(omit salt if your butter/margarine has salt added) vanilla extract, peppermint extract, to the mixture and mix briefly to combine.
  • In a separate bowl mix together the flour, xanthan gum, baking powder and mix to make sure the gum is evenly distributed.
  • Add the flour mix slowly to the butter and sugar and mix well, don't forget to scrape the sides and bottom of the bowl and make sure it's all incorporated.
  • Add the white chocolate chips and then the candy cane pieces and mix well to combine.
  • Chill cookie dough for at least 30 minutes or until it firms up.
  • Use a cookie scoop to drop tablespoon sized balls of cookie dough onto a parchment lined baking sheet.
  • Bake the gluten free white chocolate cookies for 12 -15 minutes.
  • Allow the cookies to cool a little on the cookie sheet before transferring onto a cooling rack.
  • These Cookies are best eaten fresh within a day or two, you can freeze them but they are not quite as good defrosted as fresh.