Butterscotch Macadamia Nut Cookies- gluten free or not!

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This Butterscotch Macadamia Nut cookie recipe was in a King Arthur Flour catalog that I received last year.

As soon as I saw the recipe I thought that the combination of ingredients sounded incredible- and it was!

 

I changed the quantities of quite a few of the ingredients to make these  cookies more healthy and less sweet.  I also changed the flour to my gluten free mix, but you can make these with “regular” flour and no xanthan gum if you don’t have an issue with gluten.  I actually used the base of a different cookie that I made and have not posted yet (Gumdrop Cookies).  I liked how those cookie tasted and so I hoped that the two different recipes could be merged successfully.  It worked great and now my version of this cookie only uses a total of 3/4 of a cup of sugar- down from 1 and 1/2 cups in King Arthur’s original recipe.  I used a lot less butterscotch chips too- 3/4 of a cup vs 2 cups in King Arthur’s recipe.

My goal when I make a recipe is to make it as healthy as I can without sacrificing flavor.  I have found that many recipes have a lot more sugar than is really needed, and it can actually be a distraction from the flavors of the cookie or whatever it is you are making.

If you make these cookies I think that you will agree with my friends and family who tried them- they taste pretty amazing and it’s hard to just eat one or two!

I shared this recipe with Mouthwatering Monday at A Southern Fairytale , Gluten Free Wednesdays at The Gluten Free Homemaker, Cast Party Wednesday at Lady Behind The Curtain, Sweets For A Saturday at Sweet As Sugar Cookies, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free

 

 

 

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