Gluton-Free White Chocolate and Apricot Cookies

By The Nosh Team -Posted on 15th Feb 2013  
gluten free cookie recipe – gluten free white chocolate and apricot cookies main

Recipe info

Cost: TBC

Serves: 16

Ease: **

Prep Time: 15 Minutes

Cook Time: 15 Minutes


  • 125g softened butter (measure using packet)
  • 1 mug/210g soft brown sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 100g packet white chocolate chips
  • 11⁄2 mugs/375g rice flour
  • 2 teaspoons gluten-free baking powder
  • 12 ready-to-eat dried apricots, chopped

A note from Joy

“A number of our friends are wheat intolerant so I thought I should get around to doing some cakes and cookies for them. This was my second attempt and even my wheat tolerant family loved them.”

  1. Preheat the oven to 180ºC fan oven/200ºC/gas 6. Grease 2 baking trays.
  2. Mix the butter and sugar together and beat well. Add the egg and the vanilla extract. Beat well.
  3. Add the chocolate chips and apricots and mix. Add the riceflour and baking powder and mix well. The cookie dough will be quite stiff. Tip onto a floured surface and squash into a long sausage. Do not knead the dough, in fact, handle it as little as possible. Cut into 16 and roll each portion into a ball and then squash until it is about 1.5cm thick and approximately 6cm across. Place on the baking tray.
  4. Put in the oven and bake for 15 minutes. The cookies should be slightly browned, crisp on the outside and a bit chewy in the middle. Leave to cool for a few minutes.



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