These gluten free butterscotch 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 gluten free butterscotch cookies recipe is gluten free, and can be made dairy free and nut 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!
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 gluten free butterscotch 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.
ingredients & substitutions
Peanut Butter: This creamy spread is the heart of the gluten free butterscotch 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.
Brown Sugar: This ingredient adds sweetness and moisture to the cookies. 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 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. 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 if you prefer.
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 chips ahoy cookies? Well these gluten free cookies are the elevated adult version.
They are soft and if you eat them right out of the oven the chocolate is warm and gooey.
Directions
- 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 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 hand mixer.
- Fold in your favorite chocolate chips and butterscotch chips, or omit them if you prefer.
- 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.
- Bake the gluten free butterscotch cookies for 10-12 minutes, or until the edges are just beginning to brown.
- 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.
how to serve & store
These gluten free butterscotch 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 gluten free butterscotch 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.
Looking for more allergy friendly easy recipe?
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Gluten Free Butterscotch Cookies Recipe
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
- 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.
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