Apple Cinnamon Butterscotch Cookies

Apple Cinnamon Butterscotch Cookies
Print Recipe
TOTAL TIME :17minutes15minutes15minutes
11large cookies
  • 1 stick unsalted butter, softened/room temperature
  • 1/2 cup monkfruit sweetener (brand linked below)
  • 1/3 cup coconut sugar
  • 1 1/2 cups all-purpose einkorn flour (brand linked below)
  • 3/4 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine-ground sea salt
  • 1 large room temperature egg
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 rounded cup butterscotch chips (sub white or milk chocolate chips; dairy free brand of butterscotch linked below)
  • 1/2 cup dried apple bits (brand linked below)
  1. Preheat oven to 325 degrees and line a baking sheet with nonstick parchment paper. Make sure oven rack is situated in the middle of the oven.
  2. In the base of a stand mixer or in a bowl, if using a hand mixer, combine stick of softened butter, monkfruit and coconut sugar. Turn to medium speed and beat until mixture is fluffy and lightened in color, approximately 2 minutes (longer than you think!). Add egg, heavy cream and vanilla and beat until just combined (do not overmix!). Turn off mixer(s).
  3. In a large mixing bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Whisk to evenly incorporate.
  4. Add wet ingredients to dry and stir until mostly combined—this is a dry dough. Fold in cooled apples and white chocolate (it should be easier to mix once the apples are in there, as they add moisture).
  5. Dollop batter onto cookie sheet in approximately ¼ cup scoops, approximately 2” apart. Roll each into a ball, then bake for 14-16 minutes, until still soft to touch on top and lightly golden brown around the bottom edges.
  6. Cool 5 minutes on the baking sheet, then carefully add cookies to a cooling rack and cool another 5-10 minutes before enjoying.
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