Enjoy these delicious crumbly butterscotch chip cookies
These butterscotch cookies are fluffy yet crumbly, and sweet yet not too sweet. As an added bonus these cookies contain olive oil instead of butter to make them more heart-healthy. They are also gluten free and vegan (if you can find vegan butterscotch chips).
Butterscotch Chip Cookie Ingredients:
Almond Flour
White Rice Flour
Baking Soda
Baking Powder
Salt: Don't forget the salt! It enhances the other flavors and bring out the sweetness of the butterscotch.
Cinnamon: This adds a delicious element to the cookies.
Olive Oil: This is a great heart-healthy alternative to butter that is still delicious.
Light or Dark Brown Sugar
Monk Fruit Sweetener: This sweetener doesn't affect blood sugar levels and is delicious!
Vanilla Extract
1 egg: Use 1 real egg, 1 Bob's Red Mill Egg Replacer or 1 Flax Egg
Butterscotch Chips
Extra Desired Mix-Ins: chocolate chips, pecans, pretzels, etc
Tips:
Use a mixer to combine the olive oil, sugars, egg and vanilla to create an extra fluffy texture.
Scoop about 1.5 tablespoons of cookie dough onto the pan.
Let cookies cook until edges are golden brown and the inside is puffed.
Let cookies cool COMPLETELY. About 1.5-2 hours. This is very important as it lets the cookies continue to cook.
Store any left overs in an air tight container at room temperature for about 4-5 days.
You can also make these cookies without butterscotch chips!
Butterscotch Chip Cookies:
Servings: 12
Ingredients:
3/4 cup White Rice Flour
1/2 cup Almond Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
3/4 tsp Salt
1/4 tsp Cinnamon
1/2 cup Olive Oil
1/2 cup Light or Dark Brown Sugar, packed
1/3 cup Monk Fruit Sweetener
2 tsp Vanilla Extract
1 large egg
1/4 cup- 1/2 cup Butterscotch Chips + any desired mix-ins
Flaky Sea Salt for sprinkling if desired
Instructions:
Heat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a medium bowl combine 3/4 cup White Rice Flour, 1/2 cup Almond Flour, 1/2 tsp Baking Soda, 1/2 tsp Baking Powder, 3/4 tsp Salt and 1/4 tsp Cinnamon.
In a mixer add 1/2 cup Olive oil and 1/2 cup Brown Sugar, 1/3 cup Monk Fruit Sweetener. Mix on medium high for about 3 minutes until fluffy.
Mix in 2 tsp Vanilla and 1 large Egg until smooth.
Add dry ingredients to the wet until fully combined.
Fold in the Butterscotch chips and any desired mix-ins.
Scoop cookies (about 1.5 tbsp) onto the baking sheet.
Bake for 12-15 minutes until the edges are golden brown and the center is puffed.
If desired sprinkle them with sea salt.
Leave them on the baking sheet for 1.5 - 2 hours to cool.
Enjoy :)
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