ChocoCoconut Butterscotch Cookies

Chocococonut butterscotch cookies

These gluten-free cookies are a perfect addition to your favorite cookie recipes!  They also use coconut oil and maple syrup for a slightly healthier version of cookie compared with butter and sugar.  The chocolate, coconut, and butterscotch are a perfect combination!

Prep: About 20 minutes

Bake: 12 minutes at 375 F

Makes 30 Cookies


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 Chocolate Chips

½ cup Butterscotch Chips

½ cup Sweetened Shredded Coconut

1.       Preheat oven to 375 F for conventional or 350 F for convection.

2.       Mix almond flour, oats, baking soda and salt together in a small bowl.  Set 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




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