BUTTERSCOTCH CHOCOLATE CHUNK SEA SALT COOKIES (Gluten-free)
1. Preheat the oven to 350 degrees. Whisk together both flours, baking soda, and xanthum gum. Once mixture is combined well, add the sugar, salt, chocolate chips, nuts and butterscotch. Mix well.
2. In another bowl, combine agave, butter, egg and vanilla extract. Mix well before combining with dry mixture.
3. Since there are so many “chunks” in this recipe, you may find it a little dry, but don’t panic. Mixture should be moist enough to pack into shape and bake. Use a measuring spoon or your hands to shape cookies and add to baking sheet lined with parchment paper . Bake cookies for 12-14 minutes or until they are golden brown and hold their shape. This recipe makes approximately 24 cookies.