No Added Sugar Double Chocolate Butterscotch Cookies

Butterscotch and dark chocolate, a perfect pair!

Ingredients & Directions

Ingredients

• 1 cup blanched almond flour
• 2 tbsps coconut flour
• 6 tbsps Dutch cocoa powder
• 2⁄3 cup sugar-free sweetener (erythritol/monk fruit blend recommended)
• 1⁄4 tsp baking soda
• 1⁄4 tsp salt
• 6 tbsps unsalted butter, melted
• 1 large egg
• 1 large egg yolk
• 1⁄2 cup LILY'S Butterscotch Baking Chips
• 1⁄4 cup LILY'S Milk Chocolate Style Baking Chips

Directions

Equipment Needed
oven
parchment paper
cookie sheet
bowl

1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
2. Stir all dry ingredients together in a bowl. Add butter, egg, and egg yolk, and stir until combined.
3. Stir in 1/4 cup of the butterscotch chips, and all of the milk chocolate style chips.
4. Place 1.5-inch balls of dough at least 2 inches apart on cookie sheet. Use fingers to smooth out each dough ball, then press each ball down slightly.
5. Use the remaining 1/4 cup of the butterscotch chips to generously top each cookie.
6. Bake for 7-10 minutes. Allow to cool, and enjoy!

Recipe contributed by sarahsfitfood.