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!
Author: Linda Davis
Recipe type: Gluten-free Dessert, Cookies
Cuisine: Californian
Serves:: 20 cookies
Ingredients:
- 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
Directions:
- Pre-heat oven to 350 degrees.
- Using a standing mixer, cream butter and sugars in a large mixing bowl.
- Add egg and vanilla and beat again until well combined, scraping sides of bowl with a spatula as needed.
- Add the combined gluten free flour, baking powder, baking soda and salt, in two batches and mix again.
- With a large spoon, stir in chocolate chips and walnuts.
- Scoop out rounded tablespoon amounts of dough, and place them 2 inches apart on a baking sheet.
- Bake for 10-13 minutes or until the edges are just slightly golden brown.
- Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack.
- Store leftovers in an airtight container at room temperature for up to several days.
