I’m a cookie aficionado, and once gluten was removed from my diet, cookies were what I missed most…okay and bread and pasta and pizza. In that former life, I looked forward to buying a cookie when I went to the mall, probably more than the shopping. My favorite item at Starbucks wasn’t a beverage. It was their frosted sugar cookie. So, you get the point that I love cookies. Initially, every gluten free cookie recipe I tried tasted like dirt which led me to a lot of experimentation. These gf butterscotch oatmeal cookies finally passed the taste test. No one ever knows that they are missing gluten. Enjoy! xoxo
My recipe was inspired by Quaker’s Vanishing Oatmeal Raisin Cookies.
Gluten Free Butterscotch Oatmeal Cookies
By Penny Denomme
Ingredients
- ½ cup + 6 Tbsp Butter, softened
- ¾ cup Brown Sugar, firmly packed
- ½ cup Sugar
- 2 Eggs
- 1 ¼ tsp Vanilla
- 1 ½ cups Oat Flour
- 1 tsp Xanthan Gum
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 cups Gluten Free Oats
- 1 ½ cups Butterscotch Chips
Instructions
- Preheat oven to 350º.
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed until creamy.
- Add eggs and vanilla, beating until well combined.
- Combine oat flour, xanthan gum, baking soda, and salt in bowl then add to above mixture, beating well.
- Add Oats and mix on low speed.
- Stir in butterscotch chips.
- Chill in refrigerator for 30 minutes.
- Drop by rounded tablespoonfuls onto a parchment lined baking sheet.
- Bake for 8 to 10 minutes or until edges are golden brown and center is almost set.
- Cool on baking sheet for 2 minutes before transferring to a wire rack.
- Enjoy!
Note
If you prefer a crispier flat cookie, you can skip cooling the dough in the refrigerator for 30 minutes. Feel free to swap the butterscotch chips for chocolate chips but then I’d add some toasted pecans too.
