Butterscotch Pecan Cookies {Gluten Free!}

First things first: I’m not a sweets lover. If you set a piece of chocolate cake in front of me next to a bowl of chips and dip, I’d choose the chips all day long (and twice on Sunday). That being said, every now and again, I get a craving for something sweet, and that craving hit me hard this morning. I’m pretty sure I was mid-been stair-master when I knew I just NEEDED to bake some cookies today. Luckily, I tried my hand at gluten-free baking recently, and so I am not wanting in the almond flour department (come to find it’s one of those things you can only buy in a two-pound bag…), which meant all I had to do was swing by the store to grab some butterscotch chips, one of my all-time fave dessert ingredients.

The batter is a cinch: I whipped it up in about 10 minutes, and 15 minutes after that I had fresh-baked, sweet, rich cookies that made the whole house smell like Mrs. Field’s (a/k/a heaven). I added oats to give the batter some texture and also to sneak some protein and fiber into these babies, and instead of oil, I used Greek yogurt to cut back on cals and make sure the cookies stayed moist. The verdict? Success! These are AMAZING. They’re perfectly chewy, they’re sweet, they’re rich and they’re just what my post-stair-master self needed today. Here’s how I made ’em.

Ingredients:

1/2 cup (one stick) softened salted butter
1/4 cup plain Greek yogurt
3/4 cup turbinado sugar
2 tsp vanilla extract
2 eggs
1/ 2 tsp baking soda
1/2 tsp salt
2 1/4 cups almond flour, sifted
3/4 cups quick oats
1 1/4 cups butterscotch chips
2/3 cup chopped pecans

◊ Any type of ‘chocolate’ chip and nut combo would work here: white chocolate and macadamia nuts would be great, dark chocolate and walnut, or even just plain ‘ole chocolate chip would be delicious!