Wondergrain Gluten Free Butterschotch Cookies

Print Friendly

BAKE TIME: 10-12 minutes

SERVINGS: Makes approx. 300 bite-size cookies 


  •  8 large eggs

 1 pound unsalted butter melted
 7 cups Wondergrain cookie mix
  • 1 1/4 cup Butterscotch chips


  1. Preheat oven to 375°.
  2. In a bowl beat eggs until pale yellow.  About 3-4 minutes.
  3. Whisk in melted butter.
  4. Fold in Wondergrain Cookie mix.
  5. Incorporate butterscotch chips evenly.
  6. Cover with plastic and refrigerate for 1 hour.
  7. Line cookie sheet with non-stick parchment paper.
  8. Scoop level teaspoon sized dollops and roll into balls using your hand and align on a cookie sheet.
  9. Bake for 10-12 minutes, rotating the cookies halfway through.
  10. Pull out cookies when lightly golden. Do not over bake.


  • Dough freezes well.
  • Best if used within 2 days of baking. Keep in an airtight container and refrigerate for up to 3 days.
Bookmark the permalink.

Comments are closed.