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Gluten-Free Butterscotch Oatmeal Cookies

Crisp golden cookie edges with a thick chewy center. These gluten-free butterscotch oatmeal cookies are everything a freshly baked cookie should be: pure comfort. Loaded with butterscotch chips and a dash of coarse sea salt, I bet you won’t be able to eat just one.

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Light golden b rown butterscotch oatmeal cookies haphazardly stacked on a newspaper and piece of parchment paper.

Gluten-Free Butterscotch Oatmeal Cookies

Warm scents of brown sugar and butterscotch will waft through the kitchen as these gluten-free butterscotch oatmeal cookies bake to golden perfection. A delicious contrast of flavors, sweet butterscotch is highlighted beautifully against the hint of salt in each and every scrumptious cookie bite. 

Light golden b rown butterscotch oatmeal cookies haphazardly stacked on a newspaper and piece of parchment paper. The top cookie has a bite taken out of it.

The Best Oats for Oatmeal Cookies

Oats come in all sorts and styles. Quick oats. Whole oats. Stone-cut oats. Rolled oats. The first and most important part to check about your oats is to ensure that they are certified gluten-free. 

My preferred oat for cookies is rolled oats. Steamed and flattened, rolled oats are processed more than whole grain oats but still have a chewy composition. Creating a fabulous cookie texture without being crunchy, I highly recommend using rolled oats in this butterscotch oatmeal cookie recipe.

A wood plate sitting on a piece of white parchment paper. There are a stack of light golden brown butterscotch cookies on the plate and each cookie is sprinkled with coarse sea salt.

How To Make Chewy Cookies

Perhaps one of my biggest pet peeves, a dry cookie is a wasted cookie indeed. Oatmeal cookies have a tendency to be dry which is caused by too much flour, thus absorbing all the cookie moisture while baking. Correctly measuring the flour will be key to preventing dry cookies. 

I recommend measuring by weight or the spoon method. Simply put, you spoon the flour into the measuring cup to prevent using too much. Brown sugar, which this recipe is loaded with, will also help retain moisture in these purely scrumptious butterscotch oatmeal cookies.

Light golden b rown butterscotch oatmeal cookies haphazardly stacked on a newspaper and piece of parchment paper.

The Best Gluten-Free Butterscotch Oatmeal Cookies

Packed full of butterscotch delight with warm chewy oats, these butterscotch oatmeal cookies are a bite of true cookie comfort. A hint of sea salt in every mouthful takes these delicious comfort cookies to the next level of yum. Ready to eat in 20 minutes, I bet this easy no-chill recipe will be baked on repeat in your house too.

Easy No-Chill Cookie Recipes

When that cookie craving hits, there’s no time for chilling. Here are a few no-chill cookie recipes:

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Gluten-Free Butterscotch Oatmeal Cookies

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5 from 5 reviews

  • Author: Katie Stymiest
  • Total Time: 20 Minutes
  • Yield: 4 Dozen 1x
  • Diet: Gluten Free


Soft, chewy, and loaded with butterscotch chips. These gluten-free butterscotch oatmeal cookies are easy to make with no chill time required.



Gluten-Free Butterscotch Oatmeal Cookies

  • 1 cup (225g) dairy-free salted butter
  • 1 1/2 cup (330g) light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 1/2 cups (320g) gluten-free 1:1 baking blend *can sub all-purpose flour
  • 2 1/4 cups (180g) gluten-free rolled oats
  • 1 1/2 teaspoon coarse sea salt
  • 1 teaspoon baking soda
  • 1 bag (300g) butterscotch chips
  • optional: extra coarse sea salt for sprinkling


  1. Preheat the oven to 350ºF degrees and prepare 2 cookie sheets with parchment paper.

  2. In the bowl of a stand mixer with the paddle attachment cream the butter and brown sugar on high for 2 minutes until light and fluffy.

  3. Add in the eggs and vanilla extract and mix until fully combined and smooth. Scrape down the sides of the bowl when necessary.

  4. Add in the flour, rolled oats, baking soda, and salt into the bowl and mix on low until fully incorporated and a dough forms.

  5. Mix in the butterscotch chips until just incorporated.

  6. Using a 1 ½ tbsp. cookie scoop drop the cookie dough onto the parchment-lined cookie trays approximately 2 inches apart and bake for 8-10 minutes or until the edges are just barely light golden brown and the centers appear slightly under-baked.

  7. Let the cookies cool on the tray for 10 minutes before removing them to a cookie rack to fully cool. Enjoy!

  8. Store leftover cookies in an airtight container for up to 7 days.
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Cookie
  • Calories: 155
  • Sugar: 16 Grams
  • Sodium: 97 Miligrams
  • Fat: 5 Grams
  • Saturated Fat: 3 Grams
  • Unsaturated Fat: 1 Gram
  • Trans Fat: 1 Grams
  • Carbohydrates: 25 Grams
  • Fiber: 1 Gram
  • Protein: 1 Gram
  • Cholesterol: 22 Miligrams

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  1. Thanks for sharing all these wonderful recipes! Can these be made with all purpose flour and butter?

    1. Delish as usual! I used mini butterscotch chips and the ones on the outside became candy-like while the ones in the inside were soft. So yummy!

  2. I made these with the “regular” swaps you suggested and they were great. My husband has asked me to make them again.

      1. These are so delicious! I swapped out the butter, flour, and oats for “regular” butter, AP flour, and “regular” oats and they turned out amazing! My whole family couldn’t even wait for them to cool before digging in lol!

  3. The perfect oatmeal cookie! I didn’t have butterscotch chips so I used milk/dark and peanut butter chips (just chucked in what I had ?) and they were so good! Perfect amount of salty and sweet. Thanks for another great recipe Katie.

  4. I plan to make these traditional eith regular flour and oats. I wanted to ask if I use unsalted bitter do you know how much salt I may want to add to keep the flavor? I never buy salted butter so wanted to be sure how to adjust the recipe. Excited to try these.

    1. I would personally up the coarse sea salt to 2 teaspoons but with that said, I’m a salty fan. I think they’ll turn out just fine with unsalted butter and the regular amount of salt.

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