Chocolate and Wheat - two of the most wonderfully intertwined ingredients in baking, are not my friends. One gives me headaches and the other makes my stomach hurt. Boo!

It's been this way for many years now though, and what I've learned is it's really not that big of a deal. A good gluten-free flour and white chocolate make very worthy substitutes for regular wheat and chocolate!

One Sunday earlier this fall, I gave my husband the task of baking a batch of cookies with the children while I was away. Upon my return, he handed me one of the gluten-free white chocolate cookies he had made - and golly - IT WAS SO GOOD. With the added punch of orange peel in them, your mouth kinda does a little happy dance with each bite!

We've been making them almost every week since that first batch - and haven't tired of them yet. If you are looking for an easy cookie to take to a school function, a fall playdate, or just to snack on - try these. You can thank me later (wink). Recipe adapted from Guittard.

 

 

Gluten-Free White Chocolate Orange Cookies

2 1/2 cups gluten free flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter (softened)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1 tablespoon finely grated orange zest
2 cups white chocolate chips
 

Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.

In a small bowl, combine flour, baking soda and salt. Set aside.

In a large bowl, cream together the butter and sugars until light. Then beat in the egg and vanilla until smooth.

Gradually add the dry flour mixture to the wet ingredients. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto the cookie sheets and bake for about 10 minutes or until lightly golden brown around edges.

Cool completely on wire rack. Makes approx. 2 dozen cookies and they'll be gone before you know it. Enjoy!