butterscotch cookies

Posted by on Apr 26, 2013 in desserts, featured | 7 comments



I used to think gluten free baking was intimidating, but now I realize it’s much easier than even my old gluten filled favorites.  And my family agrees.  They now prefer (and ask for) cookies and cupcakes made with almond flour over the traditional Nestle Tollhouse type recipes.


Second to chocolate, butterscotch has to be my favorite flavor.  My grandmother made a butterscotch pie for her family every week while my dad was growing up, and when my parents married, my mom took on that tradition of making my grandmother’s recipe for every special occasion.  It is still my dad’s favorite splurge, and with his birthday coming up next week, I am sure my mom will be busy in her kitchen preparing his pie.


Butterscotch is a flavor similar to both caramel and toffee.  All three are made with butter, sugar, milk, and maybe a little vanilla.  The difference between caramel, butterscotch, and toffee is in the type of sugar used:  caramel calls for white sugar, and butterscotch calls for brown sugar.  Caramel ends up tasting sweeter while butterscotch is a bit richer.  Toffee is basically butterscotch that has been cooked a little bit longer to make it even richer.




To create the butterscotch flavor with paleo and vegan “clean” ingredients, I made a couple of simple substitutions.  I started out with almond flour as the base, but substituted coconut oil for the butter.  Instead of using brown sugar as a sweetener, I went to honey.  Brown sugar is just white sugar with a little molasses added, so I added a little bit of molasses to these cookies.  I love molasses.  It’s a thick liquid sweetener with a robust flavor and lots of energizing minerals like iron, calcium, copper, manganese, potassium, and magnesium.


My spice cabinet is filled with lots of different extracts.  They make it so easy to add a familiar taste without adding many (if any) calories.  Extracts are basically a concentrated form of the flavor made by brewing the spice or ingredient with alcohol (some are alcohol free like those made by Frontier) and water.  I used a little bit of butterscotch extract to give these cookies that rich buttery taste.  You can purchase butterscotch extract online, or try using English toffee liquid stevia (purchase at Whole Foods) as a substitute.





After mixing up all the ingredients in a medium bowl, I formed balls of dough (about 20 balls), and then used my fork to stamp them like I would a peanut butter cookie.





I baked the cookies for about 8 – 10 minutes, and YUM!!!  A little sweet something for my Friday.





5.0 from 1 reviews

butterscotch cookies

  • 2 cups almond flour
  • ¼ cup unrefined coconut oil
  • ¼ cup honey
  • 1 teaspoon molasses
  • ½ teaspoon butterscotch extract (or English toffee liquid stevia)
  • ¼ teaspoon sea salt

  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, mix together almond flour, coconut oil, honey, molasses, butterscotch extract, and sea salt until a dough forms.
  3. Form balls with the dough using your hands, and place on a parchment lined baking sheet.
  4. Flatten cookies gently by stamping with a fork.
  5. Bake for 8 – 10 minutes or until slightly brown around the edges.


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  1. Oh man! These looks so good. I was disappointed that they contain the extract though. Definitely don’t have that on hand. I really miss that butterscotch taste! My mom used to make oatmeal scotchies when I was little!

  2. These look so good but I was sad to see that the butterscotch extract has milk in it. I’m allergic to milk :( I’ll have to look for that English Toffee Stevia at WF to find out if it has milk or not.

    • The English toffee liquid stevia is really good too! Or, try another butterscotch extract like Silver Cloud Estates.

  3. I haven’t seen this variation using extract, but it looks amazing!

  4. Could I substitute some Pure Maple Syrup for the Molasses?

    • If you like the taste of maple (I do!), I would give it a shot. The cookies might not have quite the robust taste of molasses, but I think the maple flavor would be very good!

  5. These look and sound amazing! Thank you for sharing :)


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