Butterscotch Cookies Recipe
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!
Servings: 12 cookies
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