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!
Servings: 15
Ingredients
- 1 cup drippy almond butter I used Wild Friends
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla
- 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!
- Add in rolled oats and butterscotch chips and mix until combined.
- Using a heaping Tablespoon scoop dough onto baking sheet. Form into cookie shapes and press down slightly.
- Bake for 10-12 minutes or until golden brown around the edges.
- Let cool for a few minutes on baking sheet then transfer to a wire rack to cool completely.
Notes
- Storage: Let the cookies cool completely, then store them in an airtight container. They’ll keep for 2 to 3 days at room temperature, up to a week in the fridge, or up to 3 months in the freezer. If frozen, thaw in the fridge overnight or at room temperature before eating.
- Use drippy almond butter: Natural, drippy almond butter works best here. Avoid almond butter with added sugar or oil, as it can change the texture of the cookies and make them too dry or greasy.
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