Gluten-Free Peanut Butter Butterscotch Chocolate Chip Cookies

Even the title is a mouthful, and these cookies do have something for everyone. I used coconut flour and organic sugars and some coconut milk. These have a great texture, and you're not going to miss the flour. I didn't have guar gum or xanthum gum, and I didn't miss either one. Recipe courtesy of My Gluten-Free Kitchen.

• Ready In: 28 mins
• Serves: 32-36
• Yields: 32-36 cookies

Ingredients

• 1 1⁄4 cups  good gluten-free all-purpose flour
• 1⁄2 teaspoon xanthan gum (omit if your flour blend already has) or 1⁄2 teaspoon guar gum (omit if your flour blend already has)
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 1  cup peanut butter, at room temperature (smooth or chunky)
• 3⁄4 cup sugar
• 1⁄2 cup  firmly packed light brown sugar
• 1  large egg
• 1  tablespoon milk or 1  tablespoon non-dairy milk substitute, alternative
• 1  teaspoon pure vanilla extract
• 3⁄4 cup  butterscotch chips
• 3⁄4 cup  semi-sweet chocolate chips

Directions

1. Preheat oven to 350. Line cookie sheets with parchment paper or silicone baking mats. (I skipped this step, and I used my butter wrappers to grease them a little bit).
2. In a large bowl, whisk together the flour, xanthan gum, baking soda, baking powder, and salt. Set aside.
3. In a bowl of your mixer, beat the butter and the peanut butter until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract and mix well. Add the flour mixture and beat thoroughly.
4. With the mixer on low, mix in the butterscotch morsels and semi-sweet chocolate chips just until mixed. You can hand stir these as well.
5. Use a medium size cookie scoop to scoop round balls of cookie dough. Place onto the parchment or silicone lined cookie sheets, leaving several inches between for expansion.
6. Bake for 12 to 13 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Remember, these are a soft cookie. Don't bake them firm.
7. Cool the cookies on the sheet for a minute, then remove to cool completely. If you'd like, you can gently press in additional butterscotch and chocolate chips into the tops of the cookies while the cookies are hot. (I just added more chips than the recipe called for).
8. Make about 32 to 36 cookies.