You'll love these soft and chewy Gluten-Free Maple Walnut Butterscotch Cookies. They're a scrumptious cookie that's perfect for fall...don't forget a glass of milk to go with them!
2 1/2c.gluten-free 1 to 1 baking flour,Bob's Red Mill brand*
1tsp.baking soda
1tsp.salt
1/2c.butterscotch chips
1/2c.white chocolate chips
1/2 to 1c.chopped walnuts
Instructions
In the bowl of a stand mixer using paddle attachment or using a hand mixer, cream together softened butter and brown sugar. Should take a minute or two.
Next, add in the maple syrup, eggs, vanilla and maple extracts and beat until just combined.
In another bowl, sift together the dry ingredients (flour, baking soda, and salt). Slowly add the dry ingredients into the wet ingredients and beat on medium/high speed until combined.
Fold both types of chocolate chips and walnuts into batter until well combined. Chill cookie dough in fridge for at least an hour to set up.
Bake in a preheated oven at 350º F for about 13-14 minutes. Ovens vary in temperature, so keep an eye on your cookies so they don't over-bake. You want them slightly under-baked so they're softer and chewier in texture.
Makes about 25-27 cookies depending on the size of your your cookie scoop.
Notes
*Using Bob's Red Mill 1 to 1 gluten-free baking flour makes all the difference. It's been a tried and true GF flour for all our baking needs. Nutritional Facts:Calories: 207 | Total Fats: 10.5 g | Cholesterol: 31.9 mg | Sodium: 133.6 mg | Total Carbs: 26.4 g | Protein: 1.5 g | Calcium: 13.5% | Iron: 0.2% | Potassium: 24.5 mg | Vitamin A: 63.4%