Ingredients

1 1/2 cupsgluten-free flour blend (375 mL)
1/4 tspsalt (1 mL)
3/4 cupunsalted butter, at room temperature (175 mL)
2/3 cuppacked brown sugar (150 mL)
1/3 cupgranulated sugar (75 mL)
3 tbspalmond milk (45 mL)
2 tspvanilla extract (10 mL)
1/2 cupHERSHEY’S Butterscotch Chips (125 mL)
1/2 cupHERSHEY’S SKOR Toffee Bits (125 mL)
1/2 cupchopped toasted walnuts (125 mL)
1/2 cupdried cranberries, optional (125 mL)

Directions

    1. Preheat oven to 350˚F (180˚C). Spread gluten-free flour on parchment paper–lined baking sheet. Bake for 5 to 8 minutes or until lightly toasted. Cool completely. Whisk in salt; sift to remove any lumps.

    2. Beat together butter, brown sugar and granulated sugar with electric mixer until light and fluffy. Beat in almond milk and vanilla. Stir in flour mixture until fully combined.

    3. Stir in butterscotch chips, toffee bits, walnuts and cranberries, if using. Roll tablespoonfuls into balls. Transfer to parchment paper–lined baking tray. Chill for at least 30 minutes or until firm. Store in airtight container for up to 1 week. Makes 16 Cookie Dough Bites.

    TIP: Substitute almond milk, regular milk or oat milk for almond milk if desired.

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