Butterscotch Scone Cookies are dense, chewy and not too sweet. Have you ever bought the little two bite triangle butterscotch chip scones from the grocery store? Well, these cookies are a healthier version of those yummy little scones – hence the name Butterscotch Scone Cookies. This isn’t a super duper healthy recipe, so make sure you enjoy it in moderation.

If you are a big cookie dough fan like me, you can replace the egg with a chia egg and enjoy the cookie dough worry free! I like to bake half of the batch and roll the rest of the dough into little balls and freeze them. The frozen Butterscotch Scone Cookie dough balls are a tasty treat straight out of the freezer. If you are looking for other recipes that use chia eggs, check out my cookbook Healthy Dairy Free Desserts.

You can make your own powdered coconut sugar by processing regular coconut sugar in a Magic Bullet or similar small food processor. Once the sugar has reached powder form, stop the food processor and wait a couple seconds before opening it, otherwise you will inhale sugary smoke!

To get the cookies turn out perfectly round without a cookie cutter, shape the dough into a 2-inch diameter log and wrap in waxed paper. Chill in the fridge for 1 hour. Check on the dough every so often and roll it around while it is chilling to make sure the log is still round and the bottom surface has not flattening out. After an hour, transfer the log to the freezer for an additional hour.

Butterscotch Scone Cookies

(nut free)

Prep time: 10 minutes

Inactive prep time: 2 hours

Cook time: 13 minutes

Serving size: 1 ½ dozen

Ingredients:

• 1/3 cup coconut sugar
• 1/3 cup powdered coconut sugar
• 1/2 cup organic butter, softened
• 1/4 cup coconut oil
• 1/2 Tbsp almond milk
• 1 egg or  1 chia egg (1Tbsp ground white chia seeds and 3Tbsp warm water)
• 1 tsp vanilla
• 2 1/4 cup spelt flour
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1/8 tsp salt
• 1/2 – 1 cup butterscotch chips

Directions:

1. Cream coconut sugar, powdered sugar, organic butter and coconut oil together in a bowl.
2. Add the milk, egg and vanilla in a bowl beat until smooth.
3. Slowly add the flour, baking soda, cream of tartar and salt and stir until mixed. Fold in the butterscotch chips until just incorporated.
4. Shape the dough into a 2-inch diameter log and wrap in waxed paper. Chill in the fridge for 1 hour then transfer to the freezer for an hour making sure to rotation frequently.
5. Pre-heat the oven to 350F.
6. Slice the log into 1cm thick pieces and place on a cookie sheet lined with parchment paper.
7. Bake Butterscotch Scone Cookies for 13 minutes or until the cookie edges are just golden.

 What is your favourite type of cookie? Leave a comment letting me know and feel free to share the recipe!

Download my Guide to Natural Sugar Substitutes HERE.