Every once in awhile we take a break from chocolate (though not too often) for a different flavor of cookies. These old favorites combine butterscotch chips, orange zest and cinnamon to make a delicious tea-time cookie.
1-1/4 cups gluten-free flour*
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup coconut oil
3/4 cup white sugar
3/4 cup brown sugar
grated peel of 1 orange
3 cups gluten-free oats
1-11 ounce bag butterscotch chips (check label for allergies)
Preheat oven to 375 degrees. In a medium bowl combine the dry ingredients: Gluten-free flour, xanthan gum, baking soda, salt and cinnamon. In a large mixing bowl, cream the coconut oil and sugars together. Mix in the two eggs and orange peel. Gradually add the flour bowl to the butter bowl, mixing gently. Fold in the oats and butterscotch chips. Line cookie sheets with parchment paper. Drop dough by rounded teaspoons onto pans, 12 to a pan. Bake at 375 degrees for about 10 minutes. Cool cookies on racks and enjoy!
*I used 1 cup Gluten-Free Mama flour and 1/4 cup sorghum flour the day I made these cookies. I think they would also work well with 1/2 cup brown rice flour, 1/2 cup tapioca or arrowroot flour, and 1/4 cup sorghum flour. Use the combination you like best!
My little cookie monster was taking a nap the afternoon I made these, so we only get photos of the cookies today :-).
Let them praise the name of the Lord,
For His name alone is exalted;
His glory is above the earth and heaven. Psalm 148:23 (NKJV)