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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.

Course Dessert
Cuisine American, Holiday
Keyword christmas cookie recipe, christmas cookies with nuts, maple cookies
Prep Time 10 minutes
Cook Time 12 minutes
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.