Low carb oatmeal Scotchies are filled with gluten free flours, shredded coconut, and Lily’s butterscotch chips (no sugar added). These rich and buttery treats are sure to be a new favorite cookie in your household.
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Inspiration
I have been patiently waiting for Lily’s to make butterscotch chips (no sugar added), so I could adapt my original homemade oatmeal Scotchies recipe to share with you and now, they are FINALLY here!
My grandparents were huge butterscotch fans and always had some type of sugary sweet butterscotch treat on hand when I was growing up. It is one of my absolute favorite flavors and biggest weaknesses.
I have had so many requests, throughout the years, to make my original oatmeal Scotchies for others. Upon my first trial of this recipe, I had sent some “out in the world” and received a text the following day asking for a batch. Hope you all enjoy this recipe as much as we do!
What you will need:
- Butter, room temperature
- Swerve granulated or erythritol
- Swerve brown
- Eggs, room temperature
- Coconut extract (optional)
- Vanilla extract
- Walnuts or Pecans
- Almond flour, superfine and blanched
- Baking soda
- Baking powder
- Kosher salt
- Old fashioned oats
- Lily’s butterscotch baking chips (no sugar added)
- Coconut, shredded and unsweetened (We like Bob’s Red Mill)
- Xanthan gum (optional)
- Baking sheet
- Parchment Paper
- Non-stick spray
Nutrition for Low Carb Oatmeal Scotchies
Each cookie will approximately contain 112 calories, 8.1 grams of fat, 4.6 grams of net carbs, and 2.1 grams of protein. This information is provided in good faith, is calculated to best of our abilities, and is not concrete.
Lily’s butterscotch baking chips contain 50 calories, 4 grams of fat, 9 total carbs, 3 grams of fiber, and less than 1 gram of protein per serving. A serving size is 33 chips or 14 grams.
How to make Low Carb Oatmeal Scotchies
Turn the oven to 350°. Line a half sheet baking pan with parchment paper and spray the parchment paper with non-stick spray.
In a stand mixer with a paddle attachment on low speed or in a large bowl with a hand mixer, cream the room temperature butter until light and creamy. To the butter add the sweeteners and extracts and cream an additional 5 minutes until the sweetener is well incorporated and the butter is airy.
In a small blender or grinder, grind the nuts until they are just well ground, do not over-gride or make into a paste. Place the nuts in a separate bowl along with the almond flour, baking soda, baking powder, xanthan gum (if using) and salt, then mix together.
Add the dry ingredient mixture to the butter mixture one-half at a time, incorporating the first half before adding the next. Fold in the oats, shredded coconut, and butterscotch chips.
Scoop the dough into the palm on your hand and roll the dough into a ball, then place on the baking sheet and lightly press down. Bake in the oven for 8 to 10 minutes or until the bottom just starts to brown.
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Low Carb Oatmeal Scotchies
- Prep Time: 10 minutes
- Cook Time: 10 minutes each batch
- Total Time: 20 minutes
- Yield: 32 cookies 1x
- Category: Tasty Treats
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Low carb oatmeal Scotchies are filled with gluten free flours, shredded coconut, and Lily’s butterscotch chips.
Ingredients
12 TBL or 170 grams
1/4 cup Swerve granulated or Erythritol
1/4 cup packed Swerve Brown
2 eggs, at room temp
1/2 tsp coconut extract
1/2 tsp vanilla extract
1/2 cup walnuts or pecan, ground
1 cup almond flour
1/2 tsp baking soda
1/4 tsp Kosher salt
1/4 tsp baking powder
1 1/4 cup Gluten Free Old fashioned Oats
5.5 ounces or 1 cup butterscotch chips, no sugar added
1/2 cup coconut, shredded and unsweetened
Instructions
Turn the oven to 350°. Line a half sheet baking pan with parchment paper and spray the parchment paper with non-stick spray.
In a stand mixer with a paddle attachment on low speed or in a large bowl with a hand mixer, cream the room temperature butter until light and creamy.
To the butter add the sweeteners and extracts and cream an additional 5 minutes until the sweetener is well incorporated and the butter is airy.
In a small blender or grinder, grind the walnuts or pecans until they are just well ground, do not over-gride or make into a paste. Place the nuts in a separate bowl along with the almond flour, baking soda, baking powder, xanthan gum (if using) and salt, then mix together.
Add the dry ingredient mixture to the butter mixture one-half at a time, incorporating the first half before adding the next. Fold in the oats, shredded coconut, and butterscotch chips.
Scoop the dough into the palm on your hand and roll the dough into a ball, then place on the baking sheet and lightly press down. Bake in the oven for 8 to 10 minutes or until the bottom just starts to brown.
Notes
*These cookies do not like to bake up in a uniform manner.
Nutrition
- Serving Size: 1
- Calories: 112
- Fat: 8.1 grams
- Carbohydrates: 4.6 net
- Protein: 2.1 grams
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