Recipe Image

Gluten Free Crispy Oatmeal Butterscotch Chip Cookies

  • Beginner
  • 24 cookies- 3” cookies
  • 10 min
Baking Success Or Baking Mess


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


Preheat oven to 325°F. Prepare two baking sheets with parchment


Beat together

the butter and sugars until light and fluffy, about 3 minutes. Add in the egg, vanilla, beat for 1


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.

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.

Best eaten same

day or stored in an airtight container for up to 5 days, if you can resist them

that long!


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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