Butterscotch Chocolate Chip Cookies Recipe (Gluten free)

As someone who is celiac, lactose intolerant and allergic to almonds, it is so important that all my recipes cater to people with multiple dietary restrictions and/or food allergies! This butterscotch chocolate chip cookies recipe is gluten free, and can be made dairy free, vegan and tree nut free.

These butterscotch chocolate chip cookies are packed with peanut butter flavor and studded with chocolate and butterscotch chips. These are the best cookies! They’re easy to make and perfect for anyone who needs a gluten-free treat! I love using dark chocolate when I bake, like in my gluten free dairy free cookie bars.

I was diagnosed with celiac disease (the celiac gene) and a lactose intolerance in my early 20s and have been on a mission since to create easy, delicious recipes for others with food allergies!

why you’ll love this recipe

• Perfect Texture! These butterscotch chocolate chip cookies are soft, gooey and chewy! 
• Easy recipe: These butterscotch chocolate chip cookies take 5 minutes to prepare, 10 minutes to bake and are a quick, one bowl recipe. 
• You do not need to chill the dough before baking. 
• You do not need any softened butter… Literally these cookies are thrown together in one bowl and you’re all set. 
• Deliciously Peanut Buttery: Packed with peanut butter, these cookies deliver a rich and satisfying flavor in every bite.
• Easy and Quick to Make: With simple ingredients and straightforward steps, you can whip up a batch of these cookies in no time.
• Perfect for Gluten-Free Needs: This recipe caters to those who follow a gluten-free diet, without sacrificing taste or texture.
• Customizable with Chips: Feel free to add your favorite chocolate chips, butterscotch chips, or other mix-ins for a personalized touch.
• Freezer-Friendly: Make a big batch of these gluten-free peanut butter cookies and freeze the dough for whenever you crave a freshly baked cookie. Perfect for meal prep or satisfying sudden sweet tooths!
• These cookies do not call for any baking powder or baking soda. Not even a little bit.
• The perfect chocolate chip butterscotch cookie for filling the cookie jar.
• These gluten-free cookies are packed with flavor and come together with simple ingredients.
• Whether you need a quick after-school snack or a delightful dessert, this recipe is sure to become a new favorite. 

ingredients & substitutions

Peanut Butter: This creamy spread is the heart of the butterscotch chocolate chip cookies. It provides a rich peanut flavor and acts as a binding agent to hold everything together. For the smoothest texture, opt for creamy peanut butter. I like the all natural peanut butter from trader joes.

Light Brown Sugar:  This ingredient adds sweetness and moisture to the cookies. Pack the brown sugar tight in the measuring cup for correct measurement. The brown sugar’s molasses content also contributes to a chewier texture. If you don’t have brown sugar on hand, you can substitute it with dark brown sugar, white sugar or granulated sugar. However, the cookies might turn out a bit crispier.

Eggs:  Eggs play a crucial role in baking. They bind the dry ingredients together and help the cookies rise slightly, giving them a more appealing shape.

Cocoa Powder: This magic ingredient transforms these cookies into chocolatey delights. Option to use chocolate protein powder here for extra protein. The texture will just be a little different.

Gluten-Free Flour Blend: This specialized flour provides structure to the cookies, ensuring they hold their shape. Since gluten-free flour blends vary,  make sure yours contains xanthan gum. Xanthan gum helps achieve a chewy texture in gluten-free baking.  You can find gluten-free flour blends at most grocery stores. I love the bob’s red mill brand or the cup4cup. I have not tested this recipe with regular flour. 

Butterscotch and chocolate chips: You can use any chips you want here but the combination of butterscotch flavor and chocolate is one of my favorites! You can use dark chocolate chips that are dairy free or vegan such as guittard dark chocolate chips. I also enjoy guittard butterscotch chips! You can also use white chocolate, peanut butter chips or semi-sweet chocolate chips if you prefer. These are all available at your local grocery store.

taste & texture

The flavors of these butterscotch chocolate chip cookie recipe are peanut butter based with a hint of cocoa powder without being too sweet. The sea salt on top of these delicious cookies creates the perfect sweet and salty balance. The gluten free cookies are topped off with dark chocolate chunks and sweet butterscotch chips. 

The texture of these peanut butter cookies is absolutely perfect. Remember the soft and chewy cookie by chips ahoy?  Well these gluten free cookies are the elevated adult version. 

They are soft, with a chewy center and if you eat them right out of the oven the chocolate is warm and gooey (which is the best way to eat them in my opinion!). Bake them for a few extra minutes for crisp edges.

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the peanut butter, brown sugar, and eggs until well combined and smooth.
3. In a separate bowl, stir together the cocoa powder and gluten-free flour.
4. Gradually add the dry ingredients to the wet ingredients, mixing by hand until just combined. Be careful not to overmix. You can use a bowl of a stand mixer on low to medium speed if needed or a electric mixer or hand mixer.
5. Fold in your favorite chocolate chips and butterscotch morsels, or omit them if you prefer.
6. Scoop the dough with a cookie scoop onto your prepared baking sheet, large baking sheets or cookie sheet lined with parchment paper. You can also use a silpat mat if you have instead of parchment. Since these cookies won’t spread much, you can form them into your desired shape beforehand. Form cookie dough balls in your hand and press down in the center to create a smooth round flat shape. 
7. Bake the butterscotch chocolate chip cookies for 10-12 minutes, or until the edges are just beginning to brown.
8. Let the chewy gluten-free butterscotch cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Add a sprinkling of sea salt on top if desired.

expert tips and tricks

• Top of each classic butterscotch chocolate chip cookie with flaky sea salt for the perfect combination of sweet and salty. This is totally up to your personal preference!
• Add a dash of vanilla extract for a more vanilla taste. I like homemade vanilla extract the best! You can usually find really good ones at a local farmers market.
• Use white chocolate chips with dried strawberries for a red and white holiday twist.
• Store with a slice of bread to make sure they do not get stale. 

how to serve & store

These butterscotch chocolate chip cookies are best enjoyed at room temperature. Let them cool completely on the baking sheet for a few minutes before transferring them to a wire rack.

For storage, place the cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 2 days.

Cookies freeze well too! Let the butterscotch chocolate chip cookies cool completely, then store them in a single layer in an airtight container with parchment paper between the cookies. They’ll keep for up to 3 months in the freezer. Thaw them at room temperature before enjoying.

Butterscotch Chocolate Chip Cookies Recipe (Gluten free)

Kayla Cappiello

These butterscotch chocolate chip cookies are packed with peanut butter flavor and studded with chocolate and butterscotch chips. These are the best cookies! They're easy to make and perfect for anyone who needs a gluten-free treat!

These gluten-free cookies are packed with flavor and come together with simple ingredients.  Whether you need a quick after-school snack or a delightful dessert, this recipe is sure to become a new favorite. 

This butterscotch chocolate chip cookies recipe is gluten free, and can be made dairy free, vegan and nut free.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Servings 12 servings

Ingredients

  

• 2 cups creamy peanut butter or any other nut butter nut free butter or tahini
• 2 cups packed light brown sugar
• 2 large eggs
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons gluten-free flour blend make sure it contains xanthan gum
• 1 cup chocolate chips or vegan/dairy free chips
• 1 cup butterscotch chips or vegan/dairy free chips

Instructions

 

• Instructions
• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the peanut butter, brown sugar, and eggs until well combined and smooth.
• In a separate bowl, stir together the cocoa powder and gluten-free flour.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Fold in your favorite chocolate chips and butterscotch chips, or omit them if you prefer.
• Scoop the dough onto your prepared baking sheet. Since these cookies won’t spread much, you can form them into your desired shape beforehand. Gently press down on the tops of the dough balls with a fork to create a crisscross pattern.
• Bake the cookies for 10 minutes, or until the edges are just beginning to brown.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.