Gluten Free Butterscotch Cookies

I could probably live off of chocolate chip cookies with walnuts but sometimes you need a little variety, or maybe you know someone that can’t have chocolate, or maybe you have a jonesing for homemade cookies and *GASP* you have no chocolate chips!

In any case these butterscotch cookies will do the trick.

These cookies are easy to make and are chewy, sweet, and a little bit salty. It’s a satisfying combo that makes them irresistible. Be prepared to make a double batch if you are expecting company, they tend to go fast.

Your guests wont know  they are gluten free unless you tell them.  I’ve had a few people look at me in disbelief, with big bites of cookie in their mouth and ask ‘Really?’.

Really really.


Gluten Free Butterscotch Cookies

  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 8 1x


Units Scale
  • 1 cup Butter (Softened )
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 2 Eggs
  • 1 tsp Salt
  • 2 cups Bob’s Red Mill Gluten Free 1 to 1 flour
  • 2 cups Oats (Measure then Powderize)
  • 1 12 oz bag Butterscotch Chips


  1. Preheat over to 350F
  2. In a mixing bowl cream together the butter, sugar, and brown sugar. then mix in the eggs
  3. In a separate bowl combine the gluten free flour, powderized oats, and salt
  4. With your mixer on a low speed, slowly add the flour to the wet ingredients. Mix until fully combined
  5. Add the butterscotch chips and mix until the chips are incorporated into the dough
  6. Scoop a spoonful of dough onto a greased cookie sheet (think golf ball size) leave 2 inch of space between dough balls
  7. Bake for 12-15 minutes
  8. Let cookies cool slightly before moving them to a cooling rack, they need to set up a little or will come apart. 
  9. Enjoy when  slightly warm and easy to handle.
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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
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