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Chocococonut Butterschotch Cookies

These easy, gluten-free cookies are full of fantastic flavors!
Prep Time 15 minutes
Cook Time 12 minutes
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