Chocolate, White & Butterscotch Chip Cookies – Gluten free, Soft & Chewy!

Chocolate, White & Butterscotch Chip Cookies – Gluten free, Soft & Chewy!

Oh yum, cookies! Even if you don’t need to eat gluten-free, these cookies are so delicious. I like how they stay soft and chewy, but the don’t last very long at my house. The walnuts really make them extra good!


Chocolate, White & Butterscotch Chip Cookies – Gluten Free, Soft & Chewy!
Prep time
Cook time
Total time
These are great to try for gluten-free cookie baking!
Recipe type: Gluten-free Dessert, Cookies
Cuisine: Californian
Serves:: 20 cookies
  • ½ cup (1 stick) butter at room temperature
  • ¼ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup + 2 T Gluten free flour
  • ½ t Baking powder
  • ½ t Baking soda
  • Small Pinch of salt
  • 1 C Semi-sweet chocolate, white chocolate and/or Butterscotch chips
  • ½ C Chopped Walnuts
  1. Pre-heat oven to 350 degrees.
  2. Using a standing mixer, cream butter and sugars in a large mixing bowl.
  3. Add egg and vanilla and beat again until well combined, scraping sides of bowl with a spatula as needed.
  4. Add the combined gluten free flour, baking powder, baking soda and salt, in two batches and mix again.
  5. With a large spoon, stir in chocolate chips and walnuts.
  6. Scoop out rounded tablespoon amounts of dough, and place them 2 inches apart on a baking sheet.
  7. Bake for 10-13 minutes or until the edges are just slightly golden brown.
  8. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack.
  9. Store leftovers in an airtight container at room temperature for up to several days.


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