Butterscotch traditionally is made by combining brown sugar with melted butter, then adding heavy cream and a touch of vanilla. These gluten free butterscotch cookies take a short cut to achieve that flavor profile by using gluten free butterscotch chips which are melted then added into the cookie dough . More brown sugar and butter join the mix. Vanilla too.
The key to keeping these gluten free is using a gluten free flour blend. Bob’s Red Mill Gluten Free 1 to 1 Baking Flour was my choice. I experimented and found that adding a second egg and refrigerating the batter before baking helped the cookies retain their structure, although allow plenty of space on the baking pan for spreading. Try baking 6 cookies at a time rather than the usual 12.
Gluten free butterscotch cookies are soft and chewy in the middle even though they are a relatively thin cookie.
This recipe is based on Cook’s County recipe for traditional butterscotch cookies that I shared previously. Gluten free butterscotch cookies are my first recipe in what I intend to become a regular series on A Baker’s House. The series focuses on transforming a traditional baked good (i.e. one with gluten) into one that someone living a gluten free lifestyle can enjoy. The key is to figure out how to bake gluten free desserts that are just as good as the traditional counterpart– maybe better in some cases.
Eating gluten free shouldn’t mean that you are eating food that is “less-than” in any way. Less than tasty, less than appetizing, less than what you were used to eating. Not a chance! You’ll be pleasantly surprised with these gluten free butterscotch cookies.Print
- 1/2 cup gluten free butterscotch chips
- 12 tablespoons of butter, separated into 3 and 9 tablespoons
- 1 teaspoon pure vanilla extract
- 3/4 cup dark brown sugar
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups Gluten Free 1 to 1 Baking Flour (I used Bob’s Red Mill)
- 1 teaspoon gluten free baking powder
- Preheat the oven to 325 degrees F.
- Melt the butterscotch chips and 3 tablespoons butter in the microwave. I found 30 seconds was just right, although it may take 30-60 seconds. Add the vanilla stir until well blended. Let cool for 10 minutes.
- Use an electric hand-held mixer or a stand mixer to beat the 9 tablespoons of butter with the brown sugar and salt. Add the cooled butterscotch mixture. Add the eggs one at a time.
- Now with a large spoon or spatula, fold in the dry ingredients of the 1 to 1 Baking Flour and the baking powder.
- Refrigerate the cookie dough for 30 minutes.
- Make small balls of dough and place on a parchment lined baking pan. Give the cookies plenty of room to spread out– I’d recommend baking 6 at a time.
- Bake 12-14 minutes. Cool on the pans for 10 minutes before moving to a wire rack.
Recipe based on butterscotch cookies in the October/November 2012 issue of Cook’s Country, page 17.
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Is this gluten free cookie healthier for me? NO!
Now, please know the gluten free version of most foods, especially desserts, is NOT healthier. There is still plenty of sugar and calories in gluten free desserts. Eating them in moderation in a balanced diet is a good intention.
Looking for more gluten free cookies? Try these Gluten Free Nutty Chocolate Crunch Cookies.
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