Serves: 48
Total Calories: 1,155
Preheat oven to 350°F.
Cream together shortening, sugars, and pudding mix. Add eggs and vanilla. Mix just until combined.
In a large bowl, sift together the Featherlight mix, xanthan gum, salt, baking soda, and baking powder.
Add dry ingredients to creamed mixture and beat slowly until combined. Stir in quinoa flakes, chocolate chips, and butterscotch chips. Drop 2 inches apart on ungreased cookie sheets.
Bake for 11 minutes. (Be careful not to over bake them. They should be golden brown.)
*Jell-O brand is currently gluten free.
**Always read the labels. Hershey's butterscotch chips don't contain barley, but Nestlé's do. Be careful!
This Mock Oatmeal Cookies recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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