Kimberly from Just Add Sprinkles always has such great recipes on her blog, and when I saw that she had posted a recipe for Pumpkin Butterscotch Chip Cookies I knew that I needed to give them a gluten free twist.
I took these cookies and made them gluten free, egg free and with a bit less cinnamon than the original recipe called for (since that's my personal preference.) They turned out really great. Chewy, moist and packed with butterscotch chips. These are the perfect Fall treat!
This is one of those recipes that you are going to have to be patient on or make ahead of time (since the dough has to chill in the freezer for 2 hours or more) but it is so worth it. My nieces and nephew loved them.
- 1 1/2 Tablespoons Water
- 1/2 Tablespoon Flaxseed Meal
- 1/4 Cup Unsalted Butter, at room temperature
- 1/4 Cup Sugar
- 1/2 Cup Brown Sugar
- 3/4 Cup plus 2 Tablespoons White Rice Flour
- 1/4 Cup plus 3 Tablespoons Cornstarch
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Xanthan Gum
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 3 Tablespoons Pumpkin Puree
- 1/4 teaspoon Cinnamon (add a bit more, or some pumpkin spice, if desired)
- 3/4 Cup Butterscotch Chips (make sure they are gluten free)
- Heat the water in the microwave for about 15 seconds. Add the flaxseed meal to it and set aside for about 10 minutes.
- In a bowl, measure out the rice flour, cornstarch, baking soda, xanthan gum and salt. Whisk to combine.
- In the bowl of your mixture combine the butter, sugar and brown sugar. Cream together.
- Add the flax-egg and vanilla extract to the butter mixture and beat to combine. Add the pumpkin puree and cinnamon and beat again.
- Slowly add in the dry ingredients, beating until thoroughly combined.
- Fold in the butterscotch chips.
- Freeze dough for 2 hours or more.
- Once ready to bake, preheat oven to 350 degrees and thaw dough for 10 minutes.
- Scoop onto parchment lined baking sheets and bake for 8-10 minutes.
- Allow to cool and enjoy (or, if you can't resist them, eat them hot like me and risk a burned tongue.)