Oatmeal Scotchies

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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!

Cookies cooling on a wire rack.

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!
Oatmeal Scotchies on a plate.

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 measured out to make Oatmeal Scotchies: baking powder, oats, eggs, vanilla, maple syrup, salt, butterscotch chips, almond butter and cinnamon.

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.
Collage of six photos showing how to make oatmeal scotchie cookies.

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.

A cookie with a bite taken out of it.

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.

Four cookies stacked high.

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!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

5 from 10 votes

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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 15

Ingredients  

  • 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

Instructions 

  • Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
  • In a large bowl combine all ingredients, except for the rolled oats and butterscotch chips. If you’re having trouble whisking your almond butter mixture, you can use a hand mixer!
    Ingredients mixed together in bowl with a hand mixer.
  • Add in rolled oats and butterscotch chips and mix until combined.
    Oats and butterscotch chips mixed into mixture with spatula.
  • Using a heaping Tablespoon scoop dough onto baking sheet. Form into cookie shapes and press down slightly.
    A cookie scoop scooping out cookie dough in equal portions, arranged evenly on a baking sheet.
  • Bake for 10-12 minutes or until golden brown around the edges.
    Ten baked cookies on a baking sheet lined with parchment paper.
  • Let cool for a few minutes on baking sheet then transfer to a wire rack to cool completely.

Nutrition

Serving: 1 cookie | Calories: 205kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 119mg | Potassium: 183mg | Fiber: 4g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies, Dessert
Cuisine: American
Keyword: oatmeal scotchies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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6 Comments

  1. I love all of your recipes, and I’m so excited to make these this year! If I have unsalted almond butter, should I add any additional salt? Or will the 1/4 tsp be enough?

    1. Hi Rebecca – You could sprinkle in a tiny bit of salt in the wet batter, that should be enough. Hope you enjoy these cookies!

  2. 5 stars
    So simple and so delicious! Once I saw this recipe come through my email I knew I had to bake these. Finally got around to it today and they are so worth it!

    1. Ah yay! I am so glad that you are loving this recipe, Emily. They are easy and delicious, the perfect holiday cookie. Thank you so much for sharing your review & star rating, it means so much to me!

    1. yay! I am excited to hear that you are loving this recipe, Kate. Thank you so much for sharing your review & star rating, I really appreciate it!