Wicklewood’s Chewy Butterscotch and Buckwheat Cookies (Gf)

These cookies were inspired byDebloves2cook ‘s recipe for “Yummy Oatmeal Butterscotch Cookies” Yummy Oatmeal Butterscotch Cookies, which sounded delicious, and indeed my family loved, but I could not have as they were not gluten free. However, by subtle tweaking, I think I have developed a cookie that is moist chewy sweet and safe for coeliacs,,,but not for my poor diabetic husband….All say ahh, but if I am feeling generous and willing to share, I could always substitute the sugar for artificial sweetener. But always use a pudding mix that is gluten free, such as Angel Delight.

• Ready In: 20 mins
• Yields: 24-30 cookies

Ingredients

• 6  ounces butter, softened
• 12  ounces soft brown sugar
• 2  ounces honey
• 2  eggs, beaten
• 1  teaspoon vanilla extract
• 10  ounces  gluten-free flour, mix
• 1  teaspoon  gf baking powder
• 1⁄2 teaspoon xanthan gum
• 1⁄2 teaspoon cinnamon
• 1000  g buckwheat flakes
• 2 (66 g)  packets butterscotch pudding mix

Directions

1. Preheat the oven to 180c.
2. In a large bowl, cream together the butter and sugar gradually beat in the eggs, honey and vanilla.
3. Place all the remaining ingredients in a separate bowl and stir, add to the butter and egg mixture, mix well.
4. Take golf ball sizes bits of dough and roll between clean hands, place on a lined baking sheet.
5. Flatten balls slightly with the back of a wet fork.
6. Bake for 12-15 minutes.