TOTAL TIME :17minutes15minutes15minutes
- 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)
- 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.
- 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).
- In a large mixing bowl, whisk together flour, cinnamon, nutmeg, baking soda and salt. Whisk to evenly incorporate.
- 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).
- 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.
- Cool 5 minutes on the baking sheet, then carefully add cookies to a cooling rack and cool another 5-10 minutes before enjoying.