Preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.

In a large mixing bowl, beat the egg with a whisk until it is slightly frothy. Add almond butter, maple syrup, baking soda, and salt, mixing well until fully combined. Fold in butterscotch and white chocolate chips.

Using a cookie scoop, tablespoon, or your hands, take 1.5 Tbsp. of dough, roll it into a ball, and place it on the cookie sheet. When all the dough has been used up, take a paper towel and gently press down on all the balls to flatten them slightly – this will help shape them since they don’t spread too much, and also help absorb some excess oil.

Bake for 8-10 minutes, or until edges begin to turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store in an airtight container.