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Gluten Free Scotchie Cookies

  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 36 cookies 1x
  • Diet: Gluten Free


This easy recipe for gluten free scotchie cookies uses oatmeal and butterscotch chips. These chewy oatmeal cookies are a classic recipe made gluten free. Baking cookies is a great way to make gluten free treats! 



2 cups Gluten Free Flour
1 1/2 cups Gluten Free Rolled Oats
1 Tbsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Baking Soda
2 tsp. Ground Cinnamon
1 cup Unsalted Butter, at room temperature
1 cup Brown Sugar
1/2 cup Granulated Sugar
3 large Eggs
2 tsp. Vanilla Extract
1 cup Butterscotch Chips


Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.

In a mixing bowl whisk together the gluten free flour, gluten free oats, baking powder, salt, baking soda and cinnamon. Set aside.

In the bowl of your stand mixer add the unsalted butter, brown sugar and granulated sugar. Beat together about 3-4 minutes until combined and fluffy. Add the eggs and vanilla and beat to combine.

Add the dry ingredients to the wet ingredients and beat just until combined. Add the butterscotch chips and blend or hand mix them into the cookie dough.

Refrigerate the dough for 20-30 minutes so it's easier to work with and won't spread as much in the oven.

Using a cookie scoop or tablespoon place twelve cookies on each baking sheet. Press them down slightly with your hand. If the dough is sticking to your hand wet it with a little water.

Bake the cookies at 350 degrees for 12-15 minutes. The cookies will be dark golden brown when they are done.

Place the cookies on cooling racks and let them cool completely before you store them in an air tight container.

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free

Keywords: gluten free, cookies, baking, holidays, Christmas, Thanksgiving, Easter