Healthy eating is all about balance. And nothing says balance like a gooey, chocolatey, butterscotch cookie that is gluten-free and dairy-free!
These are super simply to make and won't take you more than half an hour! You can store them in the freezer and heat them up when you want one or just eat them all in one day if you have no self-control like myself :)
Here are the deets!
Chewy, Chocolatey, Butterscotch Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 22 small cookies
Ingredients:
1 banana
1 cup + 2 tbsp oat flour*
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp vanilla
1 tbsp cinnamon
1 tsp nutmeg
1.5 tbsp tapioca starch
1/4 cup almond meal
1/4 cup coconut oil, melted
1/4 cup unsweetened apple sauce
1 tsp salt
2 tsp apple cider vinegar
2 tbsp coconut sugar (or any sugar you have)
1/4 cup unsweetened milk of choice (I used cashew)
1/4 cup dairy-free dark chocolate chips
1/4 cup dairy-free butterscotch chips
Directions:
1. In a large bowl, mash banana and mix everything together except for the apple cider vinegar and chocolate/butterscotch chips.
2. Once the mixture is combined, add in the apple cider vinegar. This will react with the baking soda and allow the cookies to rise a bit more.
3. Gently fold in your chocolate and butterscotch chips.
4. Bake at 350 degrees Celsius for 13-15 minutes or until golden brown on the outside.
5. Let cool for 10 minutes and then dig in!
*I have only tried using oat flour for these cookies but it may work with buckwheat flour as well. Or you can use whole wheat, spelt flour or regular flour if you aren't worried about having them gluten-free!
Be sure to check out my Instagram (@fuelwithstef) for more healthy recipes and nutrition tips! :)