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–+ servings
Cookies cooling on a wire rack.
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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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 15
Author: Brittany Mullins

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