Gluten-Free White Chocolate Raspberry Jam Cookies
Don't delay, make them today!
Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 1/4 cups 1:1 GF flour (King Arthur works well)
3/4 cup almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup white chocolate chips or chopped white chocolate
1/3 cup raspberry jam or preserves
sea salt
Important note about the jam:
Do NOT fully mix the jam into the dough or your cookies can spread too much and turn gray-purple.
Instead:
Scoop dough balls first
Make a shallow thumbprint in the center
Add about 1 tsp raspberry jam
Instructions
Preheat oven to 350°F.
Cream butter + sugars until fluffy.
Add egg and vanilla.
Mix all your dry ingredients together in a separate bowl: GF flour, almond flour, baking soda, baking powder & salt
Add slowly to your wet ingredients while mixing. Don't over mix but until combined.
Fold in white chocolate chips
Chill dough 20–30 minutes. This matters for GF cookies.
Scoop large dough balls onto parchment-lined tray.
Press a small indentation into each cookie.
Spoon raspberry jam into the center.
Sprinkle with sea salt.
Bake 11–13 minutes until edges are lightly golden. Times will vary depending on your oven, altitude, whether your use convection, just keep an eye for the first round so you know what works.
Let them cool fully before moving them. GF cookies are fragile hot.
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Baking gluten-free cookies can sometimes be tricky, but these white chocolate raspberry jam cookies are a delightful treat that balances rich flavors and satisfying textures. One key tip I've learned through experience is the importance of chilling the dough for at least 20 to 30 minutes before baking. This step helps the cookies hold their shape and prevents excess spreading, which gluten-free cookies are prone to. When adding the raspberry jam, it’s crucial not to mix it fully into the dough, as the recipe suggests. Instead, create a shallow thumbprint on each dough ball and add about a teaspoon of jam. This technique not only preserves the dough’s structure but also creates a beautiful, inviting look with a burst of fruity sweetness in every bite. Sprinkling a little sea salt on top enhances the complex flavors by balancing the sweetness of both the white chocolate and the raspberry jam. For those using almond flour and a 1:1 gluten-free flour blend, make sure to mix the dry ingredients well before adding them to the wet mixture. Avoid overmixing to keep the cookies tender, as overworked gluten-free dough can turn tough. The baking time of 11 to 13 minutes may vary depending on the oven type, altitude, and even whether you use a convection setting, so keep a watchful eye during the first batch. The cookies should have lightly golden edges but still be soft in the center. Allow them to cool completely on the baking sheet before transferring—gluten-free cookies are delicate when hot and can break apart easily. Lastly, for a personal touch, try experimenting with different jams like strawberry or apricot, or substitute the white chocolate with dark chocolate chips if desired. These small tweaks can personalize the cookie to your liking while keeping the gluten-free base intact. Overall, this recipe is a wonderful way to enjoy cookies that are safe for gluten-intolerant guests yet pleasing to anyone’s sweet tooth.
Yummmmm