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
- Preheat the oven to 325F; line a large baking sheet with parchment paper.
- 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.
- 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.
- Add the vanilla, butterscotch, and almond meal, and beat just to combine, scraping down the sides as necessary.
- Fold in the walnuts using a rubber spatula.
- 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.
- 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.
- 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