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Close up overhead view of almond flour oatmeal butterscotch cookies on a pink surface.
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Almond Flour Oatmeal Butterscotch Cookies

Packed with oats and butterscotch chips, these gluten-free Almond Flour Oatmeal Butterscotch Cookies are soft, thick and perfectly chewy.
Course Dessert
Cuisine American, Canadian
Keyword butterscotch chips, cookies, gluten-free, oatmeal, scotchies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 167kcal
Author Leanne

Ingredients

  • 1 cup fine blanched almond flour
  • 3 tablespoons coconut flour
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter, room temperature
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla
  • 2 ¼ cups old fashioned rolled oats
  • ¾ cup butterscotch chips
US Customary - Metric

Instructions

  • Preheat oven to 350F and line a large baking sheet with parchment paper.
  • In a medium-sized bowl, whisk together the almond flour, coconut flour, cornstarch, cinnamon, baking soda and salt.
  • In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar and granulated sugar until light and fluffy. (This will take about 3-5 minutes).
  • Add the egg, egg yolk and vanilla and mix again until well combined.
  • On low speed, mix in the almond flour mixture until just combined.
  • Add the oats and continue mixing until combined.
  • Stir in the butterscotch chips (reserving some for the tops of the cookies).
  • Use a 1.5 tablespoon cookie scoop to portion out the cookie dough and place on the prepared baking sheet about 2 inches apart. (I usually bake 8 per pan).
  • Use the bottom of a measuring cup or your hand to flatten the cookie dough portions slightly (this will help the cookies spread).
  • Press some butterscotch chips into the tops.
  • Bake for 8-10 minutes, or until the cookies start to brown around the edges and still look a little glossy on top. Let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Repeat with remaining cookie dough.

Notes

  1. If the cookies spread too much, just use a large round cookie cutter or wide mouth glass to scoot around the cookies to shape them. This works best when the cookies are hot out of the oven.
  2. These cookies will be soft when they come out of the oven but they will firm up as they cool. Let them sit on the pan for 10 minutes before transferring to a wire rack.
  3. I always use light colored pans for cookies because they brown more slowly. If you use a dark sheet pan, just keep an eye on the cookies as they will brown more quickly and could burn on the bottom.
  4. To keep these cookies gluten-free, make sure your oats are certified gluten-free.

Nutrition

Calories: 167kcal | Carbohydrates: 19g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 101mg | Potassium: 40mg | Fiber: 2g | Sugar: 11g | Vitamin A: 206IU | Vitamin C: 0.003mg | Calcium: 23mg | Iron: 1mg