Mango Pineapple Habanero White Chocolate Cookies

Pembroke Bakery is on a mission to share delicious gluten-free baked treats with amazing flavor and texture. Courtney uses our jam in many of her creations and has shared new recipes with us! This is what she had to say about this batch. "Experience a delightful tropical twist with these cookies, featuring the exquisite award-winning Blake Hill Mango Habanero Pineapple Jam. These chewy cookies offer a delicious blend of sweet mango, tangy pineapple, and a spicy kick from habanero, perfectly balanced with creamy buttery white chocolate. These are perfect for any summer gathering!"

Serving Size: 12 cookies approximately

180 g King Arthur Measure for Measure Gluten Free Flour

½ tsp baking soda

½ tsp baking powder

1 tsp cornstarch

½ tsp sea salt

½ cup butter, room temperature (we use Cabot)

100 g sugar

100 g light brown sugar

1 tsp vanilla extract

1 egg, room temperature (we use local eggs from Birdsong Farm)

10 oz white chocolate chips (2 oz reserved for white chocolate drizzle)

1 oz freeze-dried pineapple

6 tsp Blake Hill Mango Pineapple Habanero Chili Jam



Prepare baking sheets with parchment paper and set aside.


Mix gluten free flour, baking soda, baking powder, cornstarch, and sea salt in a medium bowl. Give it a good stir and set aside.


With either a standing or hand mixer, cream together butter and sugars until they’re best friends. This should take about 2-3 minutes.


Beat in the egg and vanilla extract until everything’s light and fluffy—about 1 minute should do it!


Gradually add your dry ingredients to the mix until everything’s well combined.


Stir in 8 oz of white chocolate chips and freeze-dried pineapple until they’re evenly distributed.


Now here comes the fun part, plop six teaspoons of Blake Hill Mango Pineapple Habanero Jam throughout the bowl of dough. Gently fold the dough a few times. Don’t over-mix, we want to have a few ribbons of the delicious jam throughout the dough.


Cover cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. It’s important to allow gluten-free dough to rest before baking.


When your dough is done getting its beauty rest, preheat your oven to a toasty 375°F.


While your oven is preheating, roll approximately two tablespoons of dough into a ball and place them on your prepared baking sheets, giving them about 2 inches of space to spread out.


Using a spoon, lightly top each cookie dough ball with a little jam for extra jammy goodness.


Pop them on the middle rack in your preheated oven and bake for 8-10 minutes until their edges turn a lovely light brown.


Let them sit on the baking pan for ten minutes. While the cookies are cooling, melt the remaining 2 oz of white with a double boiler or microwave. Drizzle the cookies with white chocolate however you’d like.


Once cool, store them in an airtight container for up to 7 days. Enjoy!

Mango Pineapple Habanero White Chocolate Cookies

Suggested Jams