Serves 12
25 min
Thick and Chewy Maple Almond Butter Cookies
Recipe GLPR47f179b4977897
These thick, chewy cookies combine creamy maple almond butter with sweet butterscotch and white chocolate chips for a delightful treat. Naturally gluten-free and dairy-free, they feature a tender crumb and minimal spread, creating the perfect chewy texture in every bite.
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Ingredients
1 cup maple almond butter
1 large egg
2 tablespoons maple syrup
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butterscotch chips
¾ cup white chocolate chips
Directions
Preheat your oven to 350°F. Line a baking sheet with parchment paper or a non-stick baking mat and set it aside.
In a large mixing bowl, whisk the egg until it becomes light and slightly frothy, about 1-2 minutes.
Add the maple almond butter, maple syrup, baking soda, and salt to the egg. Stir vigorously until all ingredients are thoroughly combined and smooth.
Gently fold the butterscotch chips and white chocolate chips into the mixture until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out 1.5 tablespoons of dough at a time. Roll each portion into a ball and place on the prepared baking sheet, spacing them about 2 inches apart.
Using a paper towel or your palm, gently press down on each dough ball to flatten it slightly. This helps shape the cookies and allows excess oil to be absorbed, creating the characteristic thick texture.
Bake for 8-10 minutes, or until the edges just begin to turn golden brown. The centers should still appear slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. This allows them to set properly while remaining chewy. Transfer to a wire cooling rack to cool completely before serving.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
