CHEWY BUTTERSCOTCH CHIP COOKIES

7 May

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Cheat cookie alert!! This means everyone should have a love affair with their favourite yummy treats without worrying about any restrictions😁🍴🍪🍪 I made these yummy cookies for my big sis Estrelita so that her tummy would be happy while she recovered from surgery and she loved them😀 I mean who doesn’t love butterscotch right?

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These cookies are made with spelt flour and clean ingredients, so at least you can indulge and be happy😀

Recipe: modified from Sally’s Baking Addiction

3/4 cup unsalted grass fed butter, softened to room temperature
3/4 cup coconut palm sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
2 cups spelt flour (or whole wheat flour)
2 teaspoons tapioca starch (or cornstarch)
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup butterscotch chips

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, tapioca starch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the butterscotch chips and mix for about 5 seconds until evenly disbursed.

Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Roll balls of dough, about 1 Tablespoon of dough each, into balls. Bake for 10 minutes, until golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

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