Butterscotch Cookies

These Butterscotch Cookies are soft, chewy with a delightful fusion of flavor blending wholesome flours, creamy cashew butter, pure maple syrup, and a creamy butterscotch frosting to satisfy your sweet cravings. Bake your way to deliciousness with these dairy-free and gluten-free delights that are perfect for your healthy holiday cookie tray.

Delicious Butterscotch Cookies Recipe – Irresistibly Vegan and Gluten-Free

Are you in the mood for a sweet and healthy treat for your holiday cookie tray? These soft and chewy Butterscotch Cookies are a delightful combination of butterscotch goodness, nutty flavors, and a hint of maple.

With their rich butterscotch flavor, creamy frosting and butterscotch filling, they’re sure to be a crowd-pleaser for all for cookie season. Plus, they’re a perfect match for those following a dairy-free or gluten-free lifestyle.

Ingredients You’ll Need

The ingredients in these delightful Butterscotch Cookies are carefully selected to create a wonderful flavor profile while accommodating various dietary preferences:

• Vegan Butter (or Substitutes): Vegan butter not only makes this recipe dairy-free but also adds a rich, buttery taste. You can use solid refined organic coconut oil, ghee, or unsalted butter if you’re not dairy-free.
• Creamy Cashew Butter (or Nut Butter of Your Choice): Creamy unsalted cashew butter takes the spotlight in this recipe, providing both creaminess and a distinctive nutty flavor. While cashew butter is preferred, you have the flexibility to use other creamy unsalted nut butters or seed butter to suit your taste preferences.
• Pure Maple Syrup (or Low-Carb Alternatives): Maple syrup introduces natural sweetness and a delightful maple flavor to the cookies. For those seeking reduced sugar intake or following a low-carb or keto diet, options like Lakanto sugar-free maple syrup or allulose offer suitable alternatives.
• Maple Extract and Vanilla Extract: These extracts enhance the butterscotch and vanilla notes in the cookies, creating a well-rounded flavor profile that’s hard to resist.
• Almond Flour (or Alternatives): Superfine blanched almond flour is chosen for its ability to provide a delicate and crumbly texture to the cookies. For those with dietary restrictions or preferences, gluten-free fine oat flour or cassava flour can be used as suitable substitutes.
• Coconut Flour: Sifted coconut flour adds structure to the cookies while contributing to the overall texture, ensuring a delightful chewiness.
• Baking Soda: As the leavening agent, baking soda is responsible for the cookies’ perfect rise, creating that ideal cookie texture.
• Ground Cinnamon: Ground cinnamon infuses the cookies with warmth and depth, complementing the butterscotch flavor perfectly.
• Fine Sea Salt: Just a pinch of fine sea salt balances the sweetness and enhances the overall taste by adding a subtle contrast.

For rolling:

• Granulated Pure Maple Sugar (or Sweetener of Your Choice): This ingredient is used to coat the cookie dough balls, adding a sweet and slightly crunchy exterior to the cookies.

Creamy butterscotch filling:

• Creamy Cashew Butter: The creamy cashew butter in the filling provides an additional layer of richness and nuttiness to the cookies, making them even more indulgent.
• Vegan/Gluten-Free Butterscotch Chips (or Melted Maple Syrup): The butterscotch chips, whether vegan/gluten-free or the traditional variety, contribute to the classic butterscotch flavor of the cookies. For a simpler alternative, you can use melted pure maple syrup instead.

Butterscotch Frosting:

• Softened Vegan Butter (or Melted Coconut Butter): The butter (or coconut butter) in the frosting lends creaminess and a buttery flavor to the topping.
• Vegan/Gluten-Free Butterscotch Chips (or Melted Maple Syrup): The butterscotch chips (or maple syrup) in the frosting continue the theme of rich butterscotch flavor. Using melted pure maple syrup provides an easier option for those who prefer it.

Instructions: How to make Butterscotch Cookies

• Prepare the Baking Sheet: Line a large baking sheet with parchment paper and set it aside. This will prevent the cookies from sticking and ease the cleanup process.
• Mix the Wet Ingredients: In a large mixing bowl, whisk together the creamy cashew butter, softened vegan butter (or your chosen substitute), pure maple syrup (or alternative sweetener), maple extract, and vanilla extract. Blend until the mixture is smooth and well combined.
• Incorporate the Dry Ingredients: Add the superfine blanched almond flour (or chosen alternative), sifted coconut flour, baking soda, ground cinnamon, and fine sea salt to the wet ingredients. Stir thoroughly to create a cohesive cookie dough.
• Chill the Dough (if needed): If the dough appears too soft, consider covering the bowl and chilling it in the freezer for at least 15 minutes. This step ensures the dough is easier to work with.
• Preheat the Oven: While the dough chills, preheat your oven to the recommended temperature. This allows the oven to reach the desired heat level for baking.
• Prepare the Maple Sugar Coating: Mix the granulated pure maple sugar (or your preferred sweetener) in a small bowl. This coating will add a sweet and slightly crunchy texture to the cookies.
• Form Cookie Dough Balls: Remove the chilled dough from the freezer and roll it into 1.5 tablespoon-sized balls. Roll these dough balls in the prepared maple sugar coating, making sure to cover them evenly. Place them on the lined baking sheet, leaving about 2.5 inches of space between each cookie. Gently flatten the cookies to your desired thickness.
• Bake to Perfection: Bake the cookies in the preheated oven for 9-10 minutes or until they develop a slight brown color. Be careful not to overbake, as cookies continue to cook after removal from the oven. Allow them to cool for at least 25 minutes to prevent them from falling apart.

Making the Maple Icing:

• Prepare the Icing: While the cookies cool, make the maple icing by combining the ingredients in a small bowl. If the icing is too thin, chill it in the fridge, and if it’s too thick, you can adjust the consistency by stirring in more maple syrup or unsweetened almond milk.
• Frost the Cookies: Once the cookies have cooled, use a small offset spatula or the back of a butter knife to spread a dollop of icing onto each cookie. Finish by topping them with chopped or whole walnuts for an extra layer of flavor and texture.

Tips for Success for the Perfect Butterscotch Cookies:

To ensure your chewy butterscotch cookies turn out perfectly:

• Use Quality Ingredients: The key to the best cookies is using high-quality ingredients. Opt for organic or pure options whenever possible.
• Sift the Coconut Flour: Sifting the coconut flour helps to prevent lumps and ensures a smooth dough.
• Chill the Dough: If your dough appears too soft, consider chilling it in the freezer for at least 15 minutes. Chilling helps prevent cookies from spreading too much during baking.
• Don’t Overbake: Keep a close eye on the cookies while baking. They should be slightly brown, but avoid overbaking, as they continue to cook after you remove them from the oven.

Variations and Substitutions

While this recipe is already a winner, you can always get creative:

• Add Nuts: If you love some extra crunch, consider adding chopped nuts to the cookie dough.
• Different Extracts: Experiment with different extracts to customize the flavor. How about trying almond extract for a nuttier twist?
• Oatmeal: Swap the coconut flour with gluten-free rolled oats to make Butterscotch Oatmeal Cookies.
• Gluten-Free Alternatives: If you’re not following a gluten-free diet, feel free to use regular all-purpose flour.
• Sweeteners: Adjust the level of sweetness by using your preferred sweetener.
• Add Chocolate Chips: Instead of walnuts, swap with chocolate chips to make Butterscotch Chocolate Chip Cookies.

Serving Suggestions

These delightful cookies with butterscotch chips are a versatile treat:

• Teatime Treat: Pair these cookies with a cup of your favorite tea, matcha latte or cold brew coffee for a delightful afternoon snack.
• Dessert Delight: Serve them as a sweet ending to your meal, perhaps with a scoop of vegan vanilla ice cream.
• Gift Idea: Package them in a cute box and gift them to friends and family for a sweet surprise.

Storage and Freezer Instructions

These Butterscotch Chip Cookies are perfect for making in advance and enjoying later:

• Storage: Once the cookies have cooled, store them in an airtight container. They’ll stay fresh for up to 4 days.
• Freezer: If you want to save some for later, you can freeze these cookies for up to 2 months. Just make sure to use a freezer-safe container or wrap them tightly.

FAQ (Frequently Asked Questions)

1. Can I use different nut butters in this recipe?

• Yes, you can substitute creamy cashew butter with your preferred creamy unsalted nut butter or seed butter of choice. The selection may influence the flavor profile slightly, but it allows for personalization.

2. Can I use regular butter if I’m not following a dairy-free diet?

• Absolutely! You can use unsalted butter in place of vegan butter if you’re not adhering to a dairy-free diet. The choice between dairy-free and regular butter depends on your dietary preferences.

3. What are the alternatives for pure maple syrup?

• For lower sugar, low-carb, or keto alternatives, you can replace pure maple syrup with sweeteners like Lakanto sugar-free maple syrup or allulose. These alternatives maintain sweetness without the sugar content.

4. Do I have to chill the cookie dough before baking?

• Chilling the dough is recommended if it appears too soft, as this helps prevent excessive spreading during baking. However, it’s not always necessary, so use your judgment.

5. What’s the purpose of rolling the cookies in maple sugar?

• Rolling the cookies in maple sugar adds a sweet and slightly crunchy coating to the exterior, enhancing their overall texture and flavor.

6. Can I omit the frosting or make it simpler?

• Certainly! The frosting is optional. If you prefer a simpler option, you can omit it or use melted pure maple syrup instead.

More healthy Christmas cookie recipes you will love:

Keto Cookies for the Holidays

Peanut Butter Blossoms

Linzer Cookies

5 from 14 votes

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Butterscotch Cookies

Prep Time

10 mins

Cook Time

12 mins

 

These Butterscotch Cookies are soft, chewy with a delightful fusion of flavor blending wholesome flours, creamy cashew butter, pure maple syrup, and a creamy butterscotch frosting to satisfy your sweet cravings. Bake your way to deliciousness with these dairy-free and gluten-free delights that are perfect for your healthy holiday cookie tray.

Course: Dessert

Cuisine: American, Holiday

Keyword: christmas cookie recipe, christmas cookies with nuts, maple cookies

Servings: 9 cookies

Calories: 128 kcal

Author: Kelly

Ingredients

• 1/4 cup softened vegan butter you can also sub with solid refined organic coconut oil, ghee or unsalted butter if you're not dairy-free)
• 3 tablespoons creamy unsalted cashew butter you can also sub with creamy unsalted nut butter or seed butter of your choice but cashew butter gives the best flavor profile
• 1/4 cup pure maple syrup or you can may sub with Lakanto sugar-free maple syrup or allulose for a lower sugar, low carb / keto alternative
• 1/2 teaspoon pure maple extract
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups superfine blanched almond flour you can also sub with gluten-free fine oat flour or cassava flour.
• 3 tablespoons coconut flour sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt

For rolling:

• 1/2 tablespoon granulated pure maple sugar or granulated sugar / granulated sweetener of your choice

For the filling:

• 2 tablespoons creamy cashew butter
• 2 tsp vegan / gluten-free butterscotch chips of your choice , melted (regular works too - you can also sub with 1 teaspoon pure maple syrup if you prefer an easier option)

FOR THE MAPLE FROSTING

• 4 tablespoons softened vegan butter , you can also sub with melted coconut butter (coconut manna)
• 2 tsp vegan / gluten-free butterscotch chips , melted (regular works too - you can also sub with 1 teaspoon pure maple syrup if you prefer an easier option)

Instructions

MAKE THE COOKIES:

1. Line a large baking sheet with parchment paper and set aside.

2. MIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, maple syrup, maple extract and vanilla extract until smooth.
3. STIR IN THE DRY INGREDIENTS: Add the almond flour, coconut flour, baking soda, cinnamon and salt then stir well until combined.
4. CHILL DOUGH: If the dough seems too soft (this could result if you used melted coconut oil), you can cover the bowl and chill in the freezer for at least 15 minutes. I do not usually have to chill mine.
5. PREHEAT OVEN: Meanwhile preheat oven and mix together the maple sugar coating in a small bowl.
6. FORM INTO COOKIE DOUGH BALLS: Remove the chilled dough and roll into 1.5 Tablespoon-sized balls. Meanwhile preheat oven and place the maple sugar in a small bowl
7. Roll the dough balls into the maple sugar and place on baking sheet about 2.5 inches apart.
8. Place on baking sheet about 2.5 inches apart. Gently flatten.
9. Bake for 9-10 minutes or until slightly brown. Do not overbake. The cookies will continue to cook once you remove them from the oven. Allow to cool for at least 25 minutes, otherwise they will fall apart.

MAKE THE ICING

1. While the cookies cool, make the maple icing. Combine the glaze ingredients together in a small bowl. If the icing is too thin, chill in the fridge. If the icing is too thick, stir in more maple syrup or unsweetened almond milk, until desired consistency.
2. When the cookies have cooled, use a small offset spatula or the back of a butter knife to spread a dollop of icing onto the cookies
3. Top each with chopped or a whole walnut.
4. Store cooled cookies in an airtight container for up to 4 days or in the freezer for 2 months.

Recipe Notes

• Storage: Once the cookies have cooled, store them in an airtight container. They'll stay fresh for up to 4 days.
• Freezer: If you want to save some for later, you can freeze these cookies for up to 2 months. Just make sure to use a freezer-safe container or wrap them tightly.

Nutrition Facts

Butterscotch Cookies

Amount Per Serving (1 cookie)

Calories 128 Calories from Fat 90

% Daily Value*

Fat 10g15%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 3g3%

Protein 3g6%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.