• Moy's Gluten Free Kitchen

Butterscotch Chocolate Chip Cookies, Gluten Free & Vegan

(makes 10 – 12 cookies)

Gluten Free and Vegan Butterscotch Chocolate Chip Cookies


Ingredients

½ cup brown rice flour

¼ cup almond flour

¼ cup potato starch

¼ tsp xanthan gum

1 tsp baking powder

¼ tsp salt

¼ cup brown sugar

2 tbsp vegan butter or margarine (28g)

¼ cup coconut milk + 1 tbsp

½ tsp vanilla extract

2 oz chocolate chips


Notes You can use a pre-packaged gluten free flour blend, preferably a “light” blend for cake or pancakes and not a bread mix. Omit the xanthan gum if already in your mix

Directions

Preheat the oven to 350F. Line a baking sheet with parchment paper

In a mixing bowl add the dry ingredients except the sugar and chocolate chips. Stir to combine.

In a small skillet on low heat melt the butter. Add the brown sugar and heat until it begins to bubble. The sugar will melt and caramelize, turning golden brown. Stir (or shake the skillet) to distribute the sauce evenly. As the sauce thickens add the ¼ cup milk and stir well. Allow it to bubble ad thicken further, you want the butterscotch to be somewhat thick but looser than a caramel. The browner it gets the darker your cookie and the more pronounced the flavor. However do not let the mixture burn or thicken to the point where it can crystallize to make candy


Remove the butterscotch mixture from the heat and add it to the flour. Add the vanilla extract and the tablespoon of coconut milk. Knead or mix until the dough is slightly sticky but holding together, add a little more milk at a time if needed. You can either leave this cookie dough to cool before folding in the chocolate chips or you can continue to shaping the cookies, adding the chocolate chips after

Scoop rounds of the dough (about 2 tablespoons in size or as preferred) onto a parchment lined sheet leaving a space between each round. If you find the dough difficult to handle, chill for about 15 minutes before shaping

With wet hands flatten into discs. The cookies do not spread much so flatten to your desired thickness. If you have not yet added your chocolate chips sprinkle them on the tops of each cookie, press down to set

When ready, bake for 8 mins until the tops are lightly browned. Remove from the oven, cool and enjoy! Store in an airtight container on your kitchen counter for up to 5 days, (if your kitchen is hot and humid, store in the refrigerator)

Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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