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Chewy Butterscotch Maple Walnut Cookies

  • Author: Faith
  • Total Time: 35 mins
  • Yield: 1 dozen cookies 1x


These paleo cookies are chewy, but light and somewhat reminiscent of nougat or Southern Divinity Candy, and butterscotch, maple, and walnut make them special.


  • 2 large egg whites
  • 1/3 cup (80 ml) pure maple syrup (or a mix of half maple syrup and half honey)
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon cream of tartar
  • 3/4 teaspoon pure vanilla extract
  • 1/2 teaspoon natural butterscotch flavoring
  • 1 1/2 cups (168 g) almond meal
  • 1/2 cup (60 g) walnuts, chopped


  1. Preheat the oven to 325F; line a large baking sheet with parchment paper.
  2. Add the egg whites, maple syrup, and salt to a double boiler (or a bowl fitted over a pot of simmering water) and heat until warm, about 3 minutes, whisking occasionally.
  3. Transfer the egg white mixture into the bowl of a stand mixer and add the cream of tartar. Beat until stiff and glossy, about 5 to 7 minutes.
  4. Add the vanilla, butterscotch, and almond meal, and beat just to combine, scraping down the sides as necessary.
  5. Fold in the walnuts using a rubber spatula.
  6. Scoop the batter into 12 mounds onto the prepared baking sheet and gently tap the baking sheet on the countertop to slightly flatten out the cookies.
  7. Bake until the cookies are crispy and light golden outside, about 15 to 20 minutes. Cool the cookies for 10 minutes on the tray before removing.
  8. Store the cookies layered between parchment paper in an airtight container at room temperature for up to 2 days (or in an airtight container in the fridge if it’s very humid, as these cookies tend to soften after the first day they’re made).
  • Prep Time: 15 mins
  • Cook Time: 20 mins


  • Serving Size: 2 cookies
  • Calories: 247
  • Sugar: 12
  • Sodium: 214
  • Fat: 17
  • Saturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 19
  • Fiber: 3
  • Protein: 7
  • Cholesterol: 0