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Salted Butterscotch Cookies (gluten free, egg free)

Salted Butterscotch Cookies (gluten free, egg free)

I've always been a big fan of butterscotch. As a little girl one of my all time favorite treats was butterscotch pudding. My mom used to make it from scratch and served it with a dollop of whipped cream and it was luscious! So of course, when I was developing recipes for the Sugar Bunny Bakery stand at the farmer's market I wanted to make a butterscotch cookie. I didn't realize that many butterscotch chips contain gluten so make sure you read the label. The Sugar Bunny Salted Butterscotch Cookies are a little bit crisp, very buttery and sprinkled with just a touch of sea salt. They were a favorite at the market and I think you will love them too! 

Salted Butterscotch Cookies

Makes 21-24 cookies


1 cup (2 sticks) of salted butter, softened

1 cup of coconut sugar

1/2 cup of organic cane sugar (or Monkfruit sweetener)

3 flax eggs (3 Tbs of ground flax mixed with 8 Tbs of water. Let sit for 5 minutes to thicken.)

1 Tbs of vanilla extract

2 1/4 cups of Sugar Bunny Flour Blend

1/2 tsp of xanthan gum

1 tsp of baking soda

1/4 tsp of fine sea salt

1/4 tsp course sea salt for sprinkling

1 cup of Guittard butterscotch chips (these are gluten free)  

Optional: 1/2 cup of chopped pecans 


Heat the oven to 350 degrees F. 

In the bowl of a stand mixer (or with beaters), cream together the butter and sugar until fluffy. Add the vanilla extract and flax eggs and beat another minute.

In a seperate mixing bowl, combine the flour, xanthan gum, baking soda, and 1/4 tsp of fine sea salt. With the mixer on low, slowly add the dry mixture to the wet ingredients until the dough comes together. Add the butterscotch chips and pecans and mix until just combined. 

Cover the dough with plastic wrap and refrigerate for 30 minutes. Scoop spoonfuls of the cookie dough onto a parchment lined baking sheet and bake for 9 minutes at 350 degrees. As soon as the cookies come out of the oven, sprinkle each cookie with a few grains of course sea salt (a little goes a long way!). Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. 



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