| 12 | 143 | 196 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 h 10 min | 13 min | 18 |
| 1/3 cup | Coconut sugar |
| 1/3 cup | Coconut sugar |
| 1/2 cup | Butter, unsalted (softened) |
| 1/4 cup | Coconut oil |
| 1/2 tbsp | Almond milk, unsweetened |
| 1 medium | Egg (or make chia egg for vegan option) |
| 1 tsp | Vanilla extract, pure |
| 2 1/4 cup | Spelt flour |
| 1/4 tsp | Baking soda |
| 1/4 tsp | Cream of tartar |
| 1 dash | Salt |
| 1/2 cup | Butterscotch chips, Hershey's |
Cream coconut sugar, powdered sugar, organic butter and coconut oil together in a bowl.
Add the milk, egg and vanilla in a bowl beat until smooth.
Slowly add the flour, baking soda, cream of tartar and salt and stir until mixed. Fold in the butterscotch chips until just incorporated.
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.
Pre-heat the oven to 350°F.
Slice the log into 1cm thick pieces and place on a cookie sheet lined with parchment paper.
Bake cookies for 13 minutes or until the cookie edges are just golden.
| Grain | 0.8 |
