Gluten-Free Butterscotch - Pecan Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone.
Whisk together the dry ingredients (flours through baking powder). Set aside.
In a large bowl beat together flaxseed and water, then add butter, sugars, stevia, flavouring and soy milk.
Add the dry ingredients.
As you beat the dough pay close attention to the consistency – add liquid until you achieve a smooth but sturdy dough.
Stir in chocolate chips until combined (the dough is stiff).
Place 2" apart on lined sheets and flatten slightly.
Bake 12 minutes (they will still be slightly soft).
Cool on the sheets 15 minutes, then move to a wire rack.
The cookies will get crisper as they cool.
Serving Size: Makes 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
1/2 cup brown rice flour1/2 cup white rice flour1/4 cup teff flour1/4 cup chickpea flour1/4 cup tapioca flour1/4 cup cornstarch1/2 cup ground pecans2 tsp guar gumpinch nutmeg1 tsp sea salt1 1/2 tsp baking powder3 tbsp ground flaxseed1/3 cup warm water1/3 cup butter, browned and cooled slightly1/2 cup sugar1/3 cup dark brown sugar1/4 tsp pure stevia powder1 dram (1 small bottle) LorAnn Oils butterscotch flavouring1/2 cup plain, low fat soy milk1/2 cup butterscotch chips
Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone.
Whisk together the dry ingredients (flours through baking powder). Set aside.
In a large bowl beat together flaxseed and water, then add butter, sugars, stevia, flavouring and soy milk.
Add the dry ingredients.
As you beat the dough pay close attention to the consistency – add liquid until you achieve a smooth but sturdy dough.
Stir in chocolate chips until combined (the dough is stiff).
Place 2" apart on lined sheets and flatten slightly.
Bake 12 minutes (they will still be slightly soft).
Cool on the sheets 15 minutes, then move to a wire rack.
The cookies will get crisper as they cool.
Serving Size: Makes 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 225.8
- Total Fat: 10.7 g
- Cholesterol: 10.2 mg
- Sodium: 39.1 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 2.5 g
- Protein: 2.6 g
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