Butterscotch Cookies
After months of refining and perfecting this butterscotch cookie recipe, I’m thrilled to finally share it with you! When my husband brought a batch to work, his colleagues declared them the best cookies they’d ever had—so I’d say these are a definite winner. Packed with bursts of butterscotch in every bite, a dense, chewy center, and perfectly crispy edges, these cookies are guaranteed to disappear in no time!
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on’t get me wrong, I love a classic chocolate chip cookie. But these butterscotch cookies? They’re on another level. Think buttery, chewy goodness packed with mix-ins like chopped walnuts, rich butterscotch chips, and a sprinkle of flaky sea salt. Every bite is a flavor explosion!
For more non-traditional cookies, check out my monster cookies, double chocolate olive oil cookies, oatmeal banana peanut butter cookies, and my raspberry lemonade cookies.
Ingredients and Substitutions
- Almond flour - this is the flour of choice for these cookies which yields soft and chewy cookies eery time.
- Almond butter - provides moisture and fat to the cookies. Make sure to use a natural creamy-style almond butter. Natural peanut butter or any other nut or seed butter will work too.
- Maple syrup - used to sweeten the cookie dough. Agave can also work but will change the sweetness a little.
- Coconut oil - this is the main fat source for the dough. Use avocado oil or olive oil if needed.
- Walnuts - these nuts pair well with the buttery flavor of butterscotch but you can also use pecans if needed.
How to Make Butterscotch Chip Cookies
You will need a large mixing bowl or stand mixer, cookie scoop, and a baking pan.
Step 1 : Whisk the wet ingredients. Add the egg, coconut oil, almond butter, maple syrup, and vanilla to a large bowl and mix until well combined.
Step 2 : Fold in the dry ingredients. Gently fold in the almond flour, baking soda, and sea salt until the flour is just incorporated.
Step 3 : Fold in mix-ins. Add the butterscotch chips and chopped walnuts to the dough and mix to disperse.
Step 4 : Bake! Use a cookie scoop to scoop the dough into balls on a baking sheet. Bake in the oven until golden brown. While warm, use a fork to push the sides of the cookie back into a circular shape for a rounded cookie. I highly recommend dusting with some flaky sea salt too!
How to Store
Allow the cookies to cool down completely before transferring to an airtight container. They will keep for up to 5 days at room temperature or a week in the fridge.
Expert Tips
- Don't over mix the dough. Only mix until the flour is just incorporated then fold in the mix ins a few times.
- Underbake your cookies slightly (around 8 minutes bake time) for that fudgy gooey center.
- For perfectly rounded cookies, use a fork or a circular cookie cutter to shape the freshly baked cookies into perfect circles.
For more cookies, check out:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Butterscotch Cookies Recipe
Ingredients
- 1 egg - room temperature
- ¼ cup almond butter
- ¼ cup coconut oil - melted and cooled
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 cup almond flour
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- ½ cup butterscotch chips
- ½ cup walnuts - loosely chopped
- Flaky sea salt - optional, to top
Instructions
- Preheat oven to 350 F. In a large bowl, whisk together the egg, almond butter, coconut oil, maple syrup, and vanilla until well combined.1 egg, ¼ cup almond butter, ¼ cup coconut oil, ¼ cup maple syrup, 1 teaspoon vanilla
- Fold in the almond flour, baking soda, and sea salt until the flour is just combined (the dough will be pretty soft and wet which is okay).1 cup almond flour, 1 teaspoon baking soda, ⅛ teaspoon sea salt
- Fold in the butterscotch chips and walnuts until disbursed.½ cup butterscotch chips, ½ cup walnuts
- Use a cookie scoop to scoop the dough into balls on a baking sheet. Leave 2 inches of room in between each so they have room to spread. Bake in the oven for 8 -10 minutes until the cookies are golden brown.
- While the cookies are warm, use a fork to push the sides of the cookie into the middle to form a circle shape. You can also use a circular cookie cutter to form a rounded shape. Sprinkle each cookie with flaky sea salt, allow them to cool, and enjoy!Flaky sea salt
