Gluten Free Butterscotch Oatmeal Cookies

4.5 from 4 reviews

Gluten free butterscotch oatmeal cookies are made with gluten free oats and flour, butter, granulated and brown sugar, plus a hint of vanilla and cinnamon. These cookies are soft and chewy. Use this gluten free butterscotch oatmeal cookie recipe as the base for other specialty add-ins such as raisins, walnuts, chocolate chips and more. You can't go wrong with this cookie recipe.


  • 2 Cups Cup 4 Cup Gluten Free Flour
  • 2 1/2 Cups Bob's Red Mill GF Old Fashioned Rolled Oats ((Do not use the quick cooking oats))
  • 2 Tsp Cinnamon (( If you like less Cinnamon taste use 1 Tsp instead))
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 1/4 Cups Light Brown Sugar ((If you need a deeper flavor you could definitely use dark brown sugar instead))
  • 1/2 Cup Granulated Sugar
  • 2 Large Eggs ((Room Temperature))
  • 1 Cup Unsalted Butter ((Room Temperature))
  • 2 Tsp Vanilla
  • 1 Cup GF Butterscotch Chips


  1. Cream the room temperature butter with the granulated and brown sugar for two to three minutes on medium high until well combined.
  2. Add one egg at a time. Stir to combine.
  3. Add the 2 Tsp of Vanilla. Stir to combine.
  4. Assemble all the dry ingredients and whisk to combine.
  5. Add the dry ingredients to the wet with the mixer running on low. Combine well but do not over-mix the batter.
  6. Add the 2 1/2 Cups of GF Oats to the batter. Stir to combine.
  7. Add the Butterscotch Chips to the batter.
  8. Cover with saran wrap and let the batter cool in the fridge for 30 minutes.
  9. Line a cookie sheet with parchment paper or a silpat mat.
  10. Once chilled, take the batter out of the fridge. The batter will be very thick and sticky. Using a cookie scoop, scoop the batter into evenly sized balls and roll them to make them round.
  11. Press down on the cookie to slightly flatten. Make sure to evenly space your cookies apart.
  12. Bake until puffed and golden and a touch under baked-looking.
  13. Let cool completely for at least 5 minutes before transferring to a wire rack to cool completely.


  • Measure your ingredients properly.
  • Do not over-mix your cookie dough. Stir until completely combined, then give it a rest.
  • Chill. Oatmeal cookie dough needs to chill for at least 30 minutes before baking. If you find that the batter is still sticky and the cookies are spreading while baking, give it a little longer in the fridge.
  • Don’t over-bake. Bake your oatmeal cookies until the edges are beginning to turn slightly golden. When you remove them from the oven, the centers may look a bit under-done. That is totally okay. The cookies should be allowed to completely cool. If your cookies are baked all the way through once you pull them out of the oven-they’re going to be over-cooked and dry up by the time they’re completely cool. That is never a good thing.
  • Do not use quick cooking oats when making this recipe. They tend to dry out the cookies. No one wants to eat a dry cookie.