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A close up of cookies on a tray

Oatmeal Scotchies (gluten-free)

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 122 kcal

Ingredients

  • 1 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
  • 1 cup oats, certified gluten-free
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup coconut oil, softened (or butter)
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup butterscotch chips

Instructions

  1. Preheat your oven to 350 and line two pans with parchment paper.

  2. In a small mixing bowl, add your flour, oats, baking soda, salt, cinnamon and stir them together till well combined.

  3. In a large mixing bowl, using a hand mixer, cream together your coconut oil (or butter) and sugars for a couple minutes. Add your egg and vanilla and mix together again briefly.

  4. Pour your dry ingredients into your wet ingredients and stir them together till a cookie dough forms. Add your butterscotch chips to the batter and gently fold them in.

  5. Scoop the dough out onto both pans, evenly spacing the cookies apart. Bake each pan in the oven for 10-12 minutes, or till the edges of the cookies are set and starting to darken.

  6. Let them cool and then devour!

Recipe Notes

Stored in an airtight container these cookies taste best within a week.