DATE SWEETENED: cookie butterscotch gluten free

 cookies | 350°F | Bake for 9–12 minutes

Wet ingredients

1 large egg
1/4 cup tahini (about 60 g)
2 tbsp coconut oil, melted and cooled (about 27 g)

1/3 cup thick date paste (90 g)
1 tsp vanilla extract

Dry ingredients

140 g or 1 1/4 cups almond flour 
1 tsp baking powder
1/8 tsp salt

Fold-ins

1/2 cup chopped walnuts
1/2 cup butterscotch chips

make the date paste 

75 g pitted dates
25–35 g hot water approximately 90–105 g paste, depending on how much water you use.

Make the dough 

Preheat oven to 350°F. Line a baking sheet with parchment.
Whisk the egg, coconut oil, date paste, and vanilla until smooth.
Fold in the almond flour, baking powder, and salt until combined.
Fold in the walnuts and butterscotch chips.
Refrigerate the dough for 20–30 minutes.
Scoop onto the baking sheet, leaving about 2 inches between cookies. Gently flatten each mound.
Bake for 9–12 minutes, until the edges are set and lightly golden.
Cool on the baking sheet for 10–15 minutes before carefully transferring to a rack. Cool completely before handling.