A fan of butterscotch and cookie dough? This is about to be your next favourite treat. Try Cookie Dough Bites today!
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.
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.
Substitute regular milk or oat milk for almond milk if desired.
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.