Chocococonut Butterschotch Cookies

Chocococonut Butterschotch Cookies

These easy, gluten-free cookies are full of fantastic flavors!

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Course Dessert

Servings 30 Cookies

Calories 125 kcal

Ingredients

  

• 2 cups Almond Flour
• 1 cup Old Fashioned Oats
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 cup Coconut Oil
• 1/4 cup Maple Syrup
• 2 large Eggs
• 1 tsp Vanilla
• 1/2 cup Semi-sweet Chocolate Chips
• 1/2 cup Butterscotch Chips
• 1/2 cup Sweetened Shredded Coconut

Instructions

 

• Preheat oven to 375 F for conventional or 350 F for convection.
• Mix almond flour, oats, baking soda and salt together in a small bowl. Set aside.
• Blend on low speed coconut oil and maple syrup until mostly combine.  The coconut oil
  may still be present in small balls, which is OK.  About 4 minutes.
• Add eggs and slowly continue mixing on low for about 2 more mintues.
• Stir in chocolate chips, butterscotch chips, and coconut flakes.
• Form small balls on greased cooking sheet, then slightly press down.
• Bake at 375 F for about 12 minutes (conventional oven) or until edges are slightly brown. Bake for about 10 minutes for convection.

Keyword chocolate, coconut, butterscotch, cookies, gluten free

Prep: About 20 minutes

Bake Time: 12 minutes at 375 F

Makes 30 Cookies

This amazingly easy cookie recipe is gluten free and full of amazing flavors!  I came up with this idea from a dessert my mom used to make called 7-layer bars.  They are really high in sugar, and so I tried this recipe to make them a little more balanced!  I love the flavor of the maple syrup in these!  They are also dairy-free for those of you following a dairy-free diet.  Remember these are still considered dessert, so just because they are a little healthier, doesn’t mean you should eat all of them at once (although you will probably want to)!  Enjoy!

Ingredients:

2 cups Almond flour

1 cup Oats

1 tsp Baking Soda

½ tsp Salt

¼ cup Coconut Oil

¼ cup Maple Syrup

2 Eggs

1 tsp Vanilla

½ cup each of Chocolate Chips, Butterscotch Chips, and Sweetened Shredded Coconut

Directions:

1. Preheat the oven to 375 F for conventional, or 350 F for convection.  Note that withe convection oven, you can reduce temperature by about 25 degrees from the conventional temperature, and you can reduce time 10-25% depending on the recipe.
2. Mix almond flour, oats, baking soda and salt together in a small bowl then set it aside.
3. Blend on low speed: coconut oil and maple syrup until mostly combine. The coconut oil may still be present in small balls, which is OK.  About 4 minutes.
4. Add eggs and slowly and continue mixing on low for about 2 more minutes.
5. Stir in chocolate chips, butterscotch chips, and coconut flakes.
6. Form small balls on greased cooking sheet, then slightly press down.
7. Bake at 375 F for about 12 minutes or until edges are slightly brown.

Nutrition Information per Cookie:

125 Calories, 5 g Total Fat, 11 g Total Carb, 1.5 g Dietary Fiber, 2.7 g Protein

If you like this recipe, you may also like https://nourishednutritioncounseling.com/oatmeal-mint-chocolate-cookies/