Monday, 7 November 2011

Gluten Free butterscotch & white chocolate chip peanut butter cookies

I baked this batch of chew chewieeee delicious healthy cookies the other day, after a week of putting this post on the back burner... these pictures are bringin' back sweet, sweet tooth memories and i'm craving them like a mad woman. A spin on the original choc chip version and the the was the ginger nut... now in the trilogy, of the epic saga that is my cookie recipes I bring you... Butterscotch & white chocolate peanut butter cookies.
Like always these are perfect dunked in to a cold glass full o milk. its hard to believe, ya'll think im saying but they are these are low cal and gluten free... they ain't the prettiest, I agree, but they are so damn tasty... and that what really matters, guys.
  • 1/2 cup oat flour (ground rolled oats!)
  • 1/4 cup peanut flour
  • 1/8 tsp salt
  • 1/4 tsp bicarb of soda (not baking powder)
  • 1 tsp vanilla essence
  • 2T white chocolate chips, depending on your preference
  • 3 butterscotch hard candies smashed or broken into pieces
  • 2T brown sugar
  • 1/4 cup granulated sweetner
  • 1T peanut butter or pre-melted margarine
  • 1T plus 2tsp nondairy milk (feel free to switch proportions of milk and oil) (25g)
Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies into discs using your palms on a baking sheet, and bake 6-8 minutes. Take out when still underdone–they’ll continue to cook while cooling, taking them out early this way, means they remain chewy!