Gluten-Free Oatmeal Scotchies

These easy and delicious Gluten-Free Oatmeal Scotchies are soft and chewy with a sweetened brown sugar flavor, packed with gluten-free oats and loads of butterscotch morsels.

gluten-free oatmeal scotchies aerial view with mini babys breath flower on center cookie

Remember those butterscotch pudding cups you use to eat as a kid? That’s exactly what these Oatmeal Scotchies taste like. Crisp oatmeal cookies with a soft center, and loads of butterscotch morsels in every bite. Oatmeal cookies never tasted better!

gluten-free oatmeal scotch zoomed in on middle cookie with 3 butterscotch morsels on the cookie

Gluten-Free Oatmeal Scotchie Ingredients

This recipe is made with real wholesome ingredients, gluten-free with a dairy-free option. 

  • Gluten-Free Flour: My favorite brand to use is Bob’s Red Mill Gluten-Free 1 to 1 baking flour.
  • Gluten-Free Oats: Make sure to look for certified gluten-free oats like these.
  • Brown Sugar: to sweeten the cookies.
  • Sugar: To sweeten the cookies.
  • Unsalted Butter: Provides such a great flavor. For a dairy-free option, swap the unsalted butter for dairy-free butter such as Earth Balance Sticks.
  • Coconut Oil: This provides a great texture, but if you are not wanting to buy a container of coconut oil for this recipe, simply swap an even amount for butter.
  • Egg: Helps the cookies to rise.
  • Vanilla: Pairs lovely with the butter.
  • Baking Soda: To help the cookies to rise.
  • Salt: For Flavor
  • Butterscotch Chips: Make sure to look for gluten-free chips. My favorite brand to use is Guittard’s Butterscotch Chips.

gluten-free oatmeal scotchie with bite taken out of it.

How to Make Gluten-Free Oatmeal Scotchies

This recipe is simple and easy to make, from start to finish in under 2 1/2 hours. 

  1. Preheat oven to 350°F.  Line two baking sheets with parchment paper and set them aside.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, sugar, and coconut. Then add the vanilla and egg. Continue to mix until well combined.
  3. Add the flour, salt, and baking soda to the mix.
  4. Fold in the oatmeal and butterscotch chips. Refrigerate for 2 hours.
  5. Bake 12-14 minutes.
  6. Remove from the oven and allow the cookies to rest for 2-3 minutes, then transfer the cookies to a cooling rack.
  7. Serve.

gluten-free oatmeal scotchie cookies aerial view

Tips for the Best Oatmeal Scotchies

  1.  Refrigerate the dough for 2 hours. This will allow the flour and oats to absorb the liquids, which helps the cookies from spreading.
  2. Fold in the chips. Folding in the chips as opposed to mixing them in will help for even distribution. I usually reserve a few chips aside to place on top of the freshly baked cookies right out of the oven for a bakery-style look.
  3. You can swap the chips: If you have trouble finding the butterscotch chips, you can always swap them out for chocolate chips or raisins.

3 cookies on a white decorative plate

For More Tasty Cookie Recipes Click the Links Below

Gluten-Free White Chocolate Macadamia Nut Cookies

Gluten-Free Gingerbread Crinkle Cookie

Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)

Oatmeal Scotchies

Recipe Author : Rebecca Taig
These easy and delicious Gluten-Free Oatmeal Scotchies are soft and chewy with a sweetened brown sugar flavor, packed with gluten-free oats and loads of butterscotch morsels.
5 from 1 vote
Course Dessert
Cuisine American
Prep Time 15 mins
Cook Time 13 mins
Chill Time 2 hrs
Total Time 2 hrs 28 mins
Servings 12 people
Calories 100 kcal



  • 3/4 cup gluten-free flour (102 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 1/4 cup unsalted butter, ghee, or dairy-free butter, softened
  • 2 tablespoons coconut oil, softened
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla


  • 1¼ cup + 2 tablespoons gluten-free rolled oats (137 grams)
  • 1 cup butterscotch chips


  • In a large bowl add the softened butter, coconut oil, brown sugar, and white sugar. Beat together until smooth.
  • Add the egg and vanilla. Continue to beat until light and fluffy.
  • Next, add the flour, baking soda, and salt. Mix until the dry ingredients are fully incorporated. Fold in the oats and chips.
  • Cover the bowl and refrigerate for 2 hours.
  • Preheat the oven to 350F. Line 2 baking sheets with parchment paper. Scoop out 2 tablespoon-size rounds of dough ( 50 grams ) and place the balls of dough onto the tray, about 2 inches apart from one another. Bake for 12-14 minutes. Repeat until all the dough is used.
  • Remove the cookies from the oven. Let them cool on the pan for 2-3 minutes, then transfer to a wire rack to continue cooling. Serve and enjoy!
  • Store cookies in an airtight container.


Serving: 1cookieCalories: 100kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 13mgSodium: 79mgPotassium: 13mgFiber: 1gSugar: 12gVitamin A: 77IUCalcium: 9mgIron: 1mg
Keyword cookies, gluten free, gluten free cookies
Pin Recipe
Did You Make This Recipe?Share your recipe photos with me @rebecca.taig
Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!

About Me

Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.


Be the first to receive all my latest posts and recipes directly to your inbox


Leave A Comment Below

Recipe Rating

Subscribe to receive my FREE guide to the Top 10 Tips For Ultimate Baked Goods

You will also receive FREE recipes, home decor tips, and my monthly newsletter. Directly to your inbox!