Vegan gluten-free Almond butterscotch cookies

Vegan gluten-free Almond butterscotch cookies Chewy, crispy and so completely delicious, no one will ever know that they are made with no dairy or eggs and are gluten-free!!!

Ingredients you will need 1 Tbsp Chia Seeds (soaked in 3 tbsps of water for 15min.) 1/2 cup smooth almond butter 1 tbsp melted coconut oil 1 tsp organic vanilla extract 1/4 cup almond milk 1/2 cup white monk fruit sugar (or regular) 1/2 cup brown monk fruit sugar (or regular brown sugar) 1/2 tsp baking soda 1/2 cup glutenfree all-purpose flour a pinch of salt 1 cup mini Vegan butterscotch chips/ vegan chocolate chips

Method

• Preheat oven to 350°. Line cookie sheets with parchment paper or silicone baking mats.

• In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

• In a bowl, beat the coconut oil and the almond butter until fluffy. Add the sugars and beat until smooth. Add the chia seed mixture and mix well. Add the almond milk and vanilla extract and mix well. Add the flour mixture and beat thoroughly.

• Mix in the vegan butterscotch morsels

• Use a medium-size cookie scoop to scoop round balls of cookie dough. Place onto the parchment or silicone lined cookie sheets, leaving several inches between for expansion.

• Bake for 15-18 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Remember, these are a soft cookie, don't bake until firm!

• Cool the cookies on the sheet for a minute, then remove to cool completely. If you'd like, you can gently press in additional butterscotch and chocolate chips into the tops of the cookies while the cookies are still hot.

• Makes about 15-20 cookies

• Say a little prayer and devour!