Gluten-free oatmeal scotchies will quickly become a family favorite! Made with certified gluten-free oats, coconut oil, and butterscotch chips (yes, there is a gluten-free option!) these bake into soft and delicious oatmeal cookies.
Wondering what exactly is an oatmeal scotchie? It is a classic oatmeal cookie with the addition of butterscotch chips. With our recipe, we easily transform these cookies into the best chewy gluten-free treat!
Baking homemade cookies has always been a fun activity for kids. From creating chocolate chip cookies and peanut butter cookies to rolling out sugar cookies, our family has many special memories of being in the kitchen.
To get started on these oatmeal cookies, have your young bakers gather the equipment and ingredients then read the step-by-step instructions or use the printable recipe card below to follow along.
But no fear, delicious gluten-free desserts don’t stop here! You’ll also enjoy our Gluten Free Cookie Cake, Gluten Free Vanilla Cupcakes, Dairy Free Brownies and Gluten Free White Cake any time.
Table of Contents
Ingredients
- 1 cup coconut oil ✅
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract ✅
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 3 cups certified gluten-free oats we used GF Harvest Pure Oats
- 1 cup butterscotch chips ✅ Hershey’s is labeled gluten free
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Preheat the oven to 350°F and line the pans with parchment paper.
Blend the wet ingredients
Using the stand mixer, cream together the coconut oil, granulated sugar, and brown sugar. Mix in the eggs, one at a time, and the vanilla.
Add the dry ingredients
Add the flour, baking soda, and salt, blending until combined. Add the oats and butterscotch chips, blending until just combined.
Let the dough rest
Refrigerate the dough for 15-30 minutes.
Bake
Bake for 10-12 minutes.
Recipe Notes
- Butterscotch chips: Not all brands of butterscotch chips are gluten-free, making searching for the certified gluten-free label and reading the ingredients extra important. Hershey’s butterscotch chips are a celiac-safe brand labeled gf that offer a delicious flavor.
- Freezing dough: Freezing cookie dough is a great way to quickly make gluten-free cookies in a pinch. Make the cookie dough according to directions then scoop onto parchment paper before placing in the freezer. Once frozen, toss cookie dough balls into a freezer bag for up to 3 months. When ready to bake, place on a sheet pan and add 2 minutes to the baking time.
- Thicker cookies: To make thicker cookies, chill the dough for at least 1 hour. Chilled dough will spread less quickly during baking resulting in thicker cookies.
- Measuring flour: Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour to prevent crumbly and dry cookies.
- Oats: We recommend Old Fashioned (rolled oats) for this recipe for a chewy consistency. If less chewy cookies are desired, quick oats can be substituted.
Frequently Asked Questions
Not all brands of butterscotch chips are gluten-free, making searching for the certified gluten-free label and reading the ingredients extra important. Hershey’s butterscotch chips are a celiac-safe brand labeled gf that offers a delicious flavor.
Using a small-sized cookie scoop, a single batch will make approximately 36 cookies.
Chill the dough for at least 1 hour. Chilled dough will spread less quickly during baking resulting in thicker cookies.
Yes! This is a great way to quickly make gluten-free cookies in a pinch. Make the cookie dough according to directions then scoop onto parchment paper before placing in the freezer. Once frozen, toss cookie dough balls into a freezer bag for up to 3 months. When ready to bake, place on a sheet pan and add 2 minutes to the baking time.
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour to prevent crumbly and dry cookies.
We recommend Old Fashioned (rolled oats) for a chewy consistency. If less chewy cookies are desired, quick oats can be substituted.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Use the spoon and sweep method for measuring flour to keep the cookies moist.
- Letting the dough rest before baking will help the cookies keep their shape instead of spreading thin on the cookie sheet.
- Make a double batch by doubling every ingredient listed on the recipe card.
More Gluten-Free Cookie Recipes
- Gluten Free Oatmeal Cranberry Cookies
- Gluten Free Peanut Butter Cookies
- Gluten-Free Peanut Butter Blossoms
- The Best Gluten-Free Chocolate Chip Cookies
- Gluten-Free Peanut Butter Blossoms
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Oatmeal Scotchies Recipe
Equipment
- stand mixer or handheld mixer
- baking trays lined with parchment paper
Ingredients
- 1 cup coconut oil ✅
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract ✅
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 3 cups certified gluten-free oats we used GF Harvest Pure Oats
- 1 cup butterscotch chips ✅Hershey is labeled gluten free
Instructions
- Preheat the oven and prep the baking pans. Preheat the oven to 350°F and line the pans with parchment paper.
- ⭐️Blend the wet ingredients. Using the stand mixer, cream together the coconut oil, granulated sugar, and brown sugar. Mix in the eggs, one at a time, and the vanilla.1 cup coconut oil, 3/4 cup granulated sugar, 1/4 cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- ⭐️Add the dry ingredients. Add the flour, baking soda, and salt, blending until combined. Add the oats and butterscotch chips, blending until just combined.1 1/2 cups gluten-free flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3 cups certified gluten-free oats, 1 cup butterscotch chips
- Let the dough rest. Refrigerate the dough for 15-30 minutes.
- ⭐️Bake. Bake for 10-12 minutes.
Notes
- Butterscotch chips: Not all brands of butterscotch chips are gluten-free, making searching for the certified gluten-free label and reading the ingredients extra important. Hersey butterscotch chips are a celiac safe brand labeled gf that offer a delicious flavor.
- Freezing dough: Freezing cookie dough is a great way to quickly make gluten-free cookies in a pinch. Make the cookie dough according to directions then scoop onto parchment paper before placing in the freezer. Once frozen, toss cookie dough balls into a freezer bag for up to 3 months. When ready to bake, place on a sheet pan and add 2 minutes to the baking time.
- Thicker cookies: To make thicker cookies, chill the dough for at least 1 hour. Chilled dough will spread less quickly during baking resulting in thicker cookies.
- Measuring flour: Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour to prevent crumbly and dry cookies.
- Oats: We recommend Old Fashioned (rolled oats) for this recipe for a chewy consistency. If less chewy cookies are desired, quick oats can be substituted.
Nutrition
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