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Gluten Free Crispy Oatmeal Butterscotch Chip Cookies

Prep: 15 min
Makes: 24 cookies- 3” cookies

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Ingredients

Directions

Preheat oven to 325°F. Prepare two baking sheets with parchment paper.

 

Beat together the butter and sugars until light and fluffy, about 3 minutes. Add in the egg, vanilla, beat for 1 minute.

 

In a separate bowl blend together the oat flour, oats, baking powder, baking soda, cinnamon and salt. Gradually add flour mixture to wet ingredients and mix thoroughly with a wooden spoon until dough forms. Stir in butterscotch chips.

 

To achieve evenly sized cookies try using a cookie scoop, or a rounded tablespoon, placing 12 spoonfuls onto a cookie sheet, evenly spaced apart. Bake in preheated oven for 15 minutes or until golden in colour. Remove from oven; wait a couple minutes then transfer to cool on wire rack. Repeat with remaining cookie dough.

 

Best eaten same day or stored in an airtight container for up to 5 days, if you can resist them that long!

*TIP*

This recipe can easily be converted into a vegan cookie. Substitute the butter for vegan margarine and substitute the butterscotch chips for  vegan chocolate chips or raisins, also replace the eggs with 1 tablespoons of ground flaxseed mixed with 3 tablespoons of warm water and left to thicken for 5 minutes.

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