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Gluten Free Crispy Oatmeal Butterscotch Chip Cookies

Gluten Free Crispy Oatmeal Butterscotch Chip Cookies




24 cookies- 3” cookies


10 minutes


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  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup Oat flour
  • 1 ½ cups large flake oats
  • 2 teaspoons Fleischmann's® Baking Powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 cup Butterscotch Chips



  1. Preheat oven to 325°F. Prepare two baking sheets with parchment paper.
  2. Beat together the butter and sugars until light and fluffy, about 3 minutes. Add in the egg, vanilla, beat for 1 minute.
  3. In a separate bowl blend together the oat flour, oats, baking powder, baking soda, cinnamon and salt. Gradually add flour mixture to wet ingredients and mix thoroughly with a wooden spoon until dough forms. Stir in butterscotch chips.
  4. To achieve evenly sized cookies try using a cookie scoop, or a rounded tablespoon, placing 12 spoonfuls onto a cookie sheet, evenly spaced apart. Bake in preheated oven for 15 minutes or until golden in colour. Remove from oven; wait a couple minutes then transfer to cool on wire rack. Repeat with remaining cookie dough.
  5. Best eaten same day or stored in an airtight container for up to 5 days, if you can resist them that long!

TIP: This recipe can easily be converted into a vegan cookie. Substitute the butter for vegan margarine and substitute the butterscotch chips for vegan chocolate chips or raisins, also replace the eggs with 1 tablespoons of ground flaxseed mixed with 3 tablespoons of warm water and left to thicken for 5 minutes.


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