Apr 26, 2013
Healthy Oatmeal Scotchies
I am slowly getting better at baking cookies! I still run into problems here and there, like overbaking, too much spreading, too little spreading, etc, but these cookies were definitely a winner. The centers of these rich Oatmeal Scotchies are soft and chewy and the outsides are firmer with a slight crunch, kind of like granola. The homemade butterscotch chips add warmth and depth to the already hearty oatmeal cookie, and the fact that these cookies are actually good for you (unlike regular oatmeal cookies full of butter and sugar) makes this dessert totally guilt-free.
So guilt-free that you can have them for breakfast. That’s what I did 😉
Healthy Homemade Oatmeal Scotchies (Oatmeal Butterscotch Cookies)
- Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
- In a small microwave-safe bowl, stir together the flax and almond milk. Microwave for 30 seconds, or until warm, whisk and set aside to gel up.
- In a large bowl, stir together the almond butter, molasses, extracts and erythritol.
- In a medium-sized bowl, stir together the oats, xanthan gum, baking powder, baking soda, salt and cinnamon.
- Add the flax gel to the large bowl with the almond butter/erythritol and stir together. Dump the dry ingredients on top and fold the mixture well.
- Use a small ice cream scoop to scoop the dough onto the parchment paper 3-4 inches apart (they will spread!). Depending on how you like your cookies, shape the dough -- you can just roll the dough into balls and let them spread into thick and chewy cookies, or you can flatten them SLIGHTLY in between your palms if you want thin and crispy cookies (do not flatten them too much, otherwise they will spread wafer-thin and burn easily... learn from my mistake!)
- Bake for ~12-14 minutes, or until poofy (they will be extremely soft coming out of the oven, so don't tap them or bake them longer). As you bake those cookies, prepare the next round of cookies (if you don't want them to spread, you can roll the dough into balls and refrigerate them for ~30 minutes)
- Carefully slide the parchment paper off the cookie sheet and onto the counter.
*Use the bake-able version of my homemade butterscotch chips!
Store cookies on a tightly wrapped plate at room temp.
This recipe is: low fat, low sugar, eggless, gluten free, vegan!