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Oatmeal chocolate chip and butterscotch chip cookies

Gluten-free Oatmeal Chocolate Butterscotch Cookies

These cookies have it all - not only do they have chocolate chips, they have butterscotch chips and walnuts, too!  You'd never know they are gluten-free!  
Prep Time 10 mins
Total Time 26 mins
Course Dessert
Cuisine American
Servings 3 dozen


  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup salted butter softened
  • 2 tsp vanilla
  • 2 eggs
  • 2 1/4 cups oat flour
  • 1/2 tsp xanthan gum
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup quick oats (not instant)
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 cup chopped walnuts (optional)


  • Preheat oven to 300 degrees.
  • In a large mixing bowl, blend sugars with electric mixer.  Add butter and mix to form a grainy paste.
  • Scrape down sides of bowl with a spatula.  Add vanilla and eggs.  Mix at medium speed until light and fluffy.
  • In a medium bowl, use a fork to blend oat flour, xanthan gum, baking soda, and salt.  Break up any lumps.  Then add oats and stir until combined.
  • Add the flour mixture into the wet mixture.  Add chopped walnuts, chocolate chips, and butterscotch chips.  Mix on low speed until combined.  Do not overmix.
  • Drop rounded tablespoons onto an ungreased cookie sheet.  Be sure not to make them too big or too close together, as these cookies spread a bit.
  • Bake at 300 degrees for 16-20 minutes, until cookies are light golden brown.


If you use unsalted butter, use 1/2 tsp. salt instead of 1/4 tsp.  If butterscotch chips are not available, simply replace with more chocolate chips.  Semi-sweet chocolate chips are my favorite, but you can use dark chocolate or milk chocolate if you prefer.
Keyword gluten-free, oat flour