The Best Butterscotch Cookies (THM S, low-carb, keto)
These nostalgic, buttery cookies with a rich brown sugar & caramel taste are perfect for a little afternoon pick me up or anytime really!
Ingredients
Cream Together:
- 1 c. softened butter
- 1/2 c. + 1 T. Gentle sweet
- 3/4 c. Brown Sugar substitute I love the Pyure brand
Dry:
- 1 c. almond flour
- 1 c. baking blend
- 1/2 c. oat fiber
- 1 t. baking soda
- 1/2 t. salt
- 3/4 t. xantham or gluccie
- 11/2 c. Lily's butterscotch chips
Wet:
- 1 1/2 t. vanilla
- 1 t. molasses
- 2 eggs
Instructions
- Preheat the oven to 350
- Cream together the butter & sweeteners
- Add in the wet ingredients
- In a separate bowl, combine the dry ingredients, including the butterscotch chips (they will be more evenly distributed among the cookies if you do this)
- After the dry ingredients are combined, mix with the wet ingredients
- Spray cookie sheet with non-stick olive oil or coconut spray
- Scoop cookie batter onto baking sheet with a small cookie scooper or use a spoon to scoop 1 T. of batter onto the sheet
- Flatten cookies with the palm of your hand
- Bake for 5 minutes & scoop batter onto a 2nd pan while cooking the 1st
- Turn the 1st pan of cookies around & bake for an additional 4 minutes with the 2nd pan of cookies
- Cook the 2nd pan of cookies for 5 additional minutes
- Repeat this process until the batter is gone
- Let cool on pan for a few minutes then transfer to a cooling rack
Notes
Note: the butterscotch chips take on a caramel texture once baked & they will stick to your spatula so you have to clean it in between :)