Turn the oven to 350°. Line a half sheet baking pan with parchment paper and spray the parchment paper with non-stick spray.

In a stand mixer with a paddle attachment on low speed or in a large bowl with a hand mixer, cream the room temperature butter until light and creamy.

To the butter add the sweeteners and extracts and cream an additional 5 minutes until the sweetener is well incorporated and the butter is airy.

In a small blender or grinder, grind the walnuts or pecans until they are just well ground, do not over-gride or make into a paste. Place the nuts in a separate bowl along with the almond flour, baking soda, baking powder, xanthan gum (if using) and salt, then mix together.

Add the dry ingredient mixture to the butter mixture one-half at a time, incorporating the first half before adding the next. Fold in the oats, shredded coconut, and butterscotch chips.

Scoop the dough into the palm on your hand and roll the dough into a ball, then place on the baking sheet and lightly press down. Bake in the oven for 8 to 10 minutes or until the bottom just starts to brown.