These flourless oatmeal scotchies are made with almond butter, maple syrup, rolled oats and studded with butterscotch chips. They’re soft, chewy and absolutely delicious!
If you know me you know I’m a huge fan of oats… baked oatmeal, stovetop oatmeal, oatmeal cake… I’m here for anything with oats, especially these oatmeal scotchies!
If you’ve never heard of oatmeal scotchies before they’re essentially chewy oatmeal cookies that are studded with butterscotch chips and packed with cinnamon flavor. Trust me when I say, one bite and you’ll be hooked! I can’t wait for you to try these cookies… they’re sure to be a new family favorite!
Why You’ll Love This Recipe
- These cookies have an irresistible chewy and soft texture.
- The butterscotch chips paired with the cinnamon flavor is chef’s kiss!
- You only need 9 simple ingredients!
- Naturally sweetened with maple syrup.
- They’re flourless making them gluten-free!
What Are Oatmeal Scotchies?
Oatmeal scotchies are a type of oatmeal cookie that is made with butterscotch chips and loaded with cinnamon flavor. They have a chewy texture and are often made with a combo of brown sugar and white sugar, butter and oats. In true EBF fashion, I decided to make a healthier version with rolled oats and almond butter as the base for these cookies and maple syrup instead of refined sugar.
Ingredients Needed
- drippy almond butter – I used Wild Friends almond butter because of their minimal ingredients and drippy consistency, but any brand of almond butter will work. Just look for natural almond butter that’s drippy and doesn’t have any sugar or oil. You can also swap the almond butter for peanut butter or seed butter of your choice if you have a nut allergy.
- old fashioned oats – my favorite brand is Bob’s Red Mill gluten-free rolled oats. Oats are naturally gluten-free, but can be easily cross-contaminated so make sure to grab certified gluten-free oats if needed!
- maple syrup – I love using maple syrup because it’s a natural sweetener that pairs so well with these oatmeal scotchies.
- eggs – used as a binding agent.
- vanilla extract – for a flavor enhancer.
- ground cinnamon – the perfect warming spice for these cookies.
- baking powder – helps these cookies rise.
- salt – just a pinch to bring all the flavors together.
- butterscotch chips – I used Lily’s butterscotch chips for a low-sugar option, but you can easily use any brand of butterscotch morsels/chips.
How to Make
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat. In a large or medium bowl stir together all the ingredients, except for the rolled oats and butterscotch chips. If you’re having any trouble whisking your almond butter mixture, use a hand mixture!
Add the oats and butterscotch chips and mix until combined. Using a heaping Tablespoon or cookie scoop, scoop cookie dough onto the baking sheet and form into cookie shapes by gently pressing down on the dough. Bake for 10-12 minutes or until golden brown around the edges.
Let baked cookies cool for a few minutes on a baking sheet, then transfer to a wire rack to cool completely at room temperature.
How to Store
After letting your cookies cool completely, I recommend storing them in a sealed airtight container. They’ll stay fresh for 2-3 days at room temperature, 5-7 days in the fridge and up to 3 months in the freezer. If you store them in the freezer, just thaw them in the fridge overnight or for a few hours at room temperature before eating.
Popular Cookie Recipes to Try
More Oatmeal Recipes to Try
Be sure to check out all of the oatmeal recipes as well as the full collection of cookie recipes on EBF!
Oatmeal Scotchies
These flourless oatmeal scotchies are made with almond butter, maple syrup, rolled oats and studded with butterscotch chips. They’re soft, chewy and absolutely delicious!
- 1 cup drippy almond butter, I used Wild Friends
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups old fashioned rolled oats
- ½ cup butterscotch chips, I used Lily’s butterscotch chips, plus more for topping
Serving: 1 cookie Calories: 205kcal Carbohydrates: 23g Protein: 6g Fat: 13g Saturated Fat: 3g Cholesterol: 26mg Sodium: 119mg Potassium: 183mg Fiber: 4g Sugar: 9g
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