Delicious gluten-free Chocolate Oatmeal Scotchies recipe
Are you tired of constantly missing out on delicious treats due to dietary restrictions? Fear not, my gluten-free and dairy-free friends, for I have the perfect recipe for you!
Introducing the Gluten-Free Chocolate Oatmeal Scotchies Recipe – a mouthwatering treat that is not only free of gluten and dairy but is also loaded with flavor. This soft, chewy oatmeal cookie is sure to satisfy your sweet tooth while keeping your diet in check.
Not only is this recipe easy to make, but it’s also incredibly versatile. You can even adjust it to suit your personal taste preferences – whether you prefer chocolate chips or butterscotch morsels, this recipe has got you covered.
So what are you waiting for? Join me in making these wholesome and delicious oatmeal scotchies and indulge in a guilt-free treat.
Why You’ll Love This Recipe
Hold on to your baking hats, folks! Are you looking for a scrumptious treat that’s both gluten-free and dairy-free, but still want something sweet and comforting? Look no further than this recipe for the best gluten-free chocolate oatmeal scotchies you’ve ever tasted. Trust me; it’s got everything you could want in a cookie, and more.
But why will you love this recipe? Well, I’ll tell you. For starters, you’ll get the goodness of oatmeal without any gluten in this recipe. Oatmeal is one of the healthiest grains available and adds a unique texture to these cookies that will make them soft yet chewy in all the right ways. Plus, they’re easy to digest and won’t leave you feeling weighed down.
Speaking of good-for-you ingredients, these cookies are loaded with antioxidant-rich chocolate chips and butterscotch morsels. You’ll find that these flavors blend together perfectly to create a taste experience that’s truly divine. And if you’re dairy-free or allergic to dairy products, don’t worry! These cookies are easy to make without dairy fat or milk-based products.
But wait, there’s more! This recipe is also super flexible when it comes to substitutions, so feel free to get creative with your flour choices, sweeteners, or mix-ins. Don’t have oat flour on hand? Try using almond flour instead. Looking for a healthier sweetener option? Replace brown sugar with molasses.
So there you have it: a deliciously nutrient-dense cookie that is easy on your gut and your culinary imagination. So what are you waiting for? Whip up a batch today and enjoy every last bite – guilt-free!
Ingredient List
Let’s get started on the ingredient list of this delicious recipe. The combination of gluten-free oatmeal, chocolate chips, and butterscotch morsels usually not work together, but in this recipe it creates a perfect harmony of flavors. Here is what you need:
Dry Ingredients:
– 1 3/4 cup gluten-free oatmeal
– 1 cup tapioca flour
– 1/2 cup potato starch
– 1 tsp xanthan gum
– 1 tsp baking soda
– 1/2 tsp salt
Wet Ingredients:
– 2 sticks unsalted butter, room temperature
– 1 cup light brown sugar
– 1/2 cup granulated sugar
– 2 large eggs
– 2 tsp vanilla extract
Mix-ins:
– 1/2 cup semi-sweet chocolate chips
– 3/4 cup butterscotch chips
All these ingredients are easily available in your pantry or at your local grocery store. If you are a fan of fiber-rich oatmeal raisin cookies and love to have a soft-chewy texture in your cookies, then this recipe is no less than a treat for you!
The Recipe How-To
Step 1: Gather Ingredients
Before starting the cooking process, double-check that all ingredients are on hand. Gather 1 cup gluten-free oatmeal, 3/4 cup tapioca flour, 1/2 cup potato starch, 1 tsp xanthan gum, 1 tsp baking soda, and 1/2 tsp salt in a large mixing bowl.
Step 2: Mix Wet Ingredients
In another mixing bowl, cream together 1/2 cup of softened unsalted butter with 3/4 cup of light brown sugar and 1/4 cup of granulated sugar, using an electric mixer. Add in two large eggs and one teaspoon of vanilla extract, beating until well combined.
Step 3: Combine Dry and Wet Mixtures
Gradually add the wet ingredients to the dry mixture. Use a rubber spatula to mix well and slowly stir in one cup of chocolate chips and three-fourths of butterscotch morsels until thoroughly incorporated into soft oatmeal cookie dough.
Step 4: Prepare Cookie Dough
Place cookie dough in the freezer for about an hour to allow hardening so it is easier to shape. This will also prevent the cookies from spreading too thin when baking. Preheat oven to 350°F.
Step 5: Shape Cookies
Line a baking sheet with parchment paper or grease it lightly with oil spray. Form small cookies (roughly one tablespoon each) onto sheet about two inches apart using spoon or scoop. For thicker cookies make larger portions which can be flattened slightly by pressing lightly on top after forming into balls.
Step 6: Bake Cookies
Bake at 350°F for 10 -12 minutes, or until the edges start to brown. Remove from oven and immediately sprinkle remaining butterscotch chips on top of cookies to make them look even more indulgent. Allow cookies to cool on baking sheet for a few minutes before transferring to cooling rack.
Step 7: Serve and Enjoy
Once cookies have cooled completely, serve them immediately or store in an airtight container in a cool, dry place for up to one week.
Note: This recipe makes about 24 chewy gluten-free oatmeal scotchies – perfect for sharing with friends and family.
Substitutions and Variations
Are you looking to change up this already delicious recipe? I’ve got some great substitution and variation ideas for you to try out.
First off, let’s address those who need a dairy-free option. Simply replace the butter with a non-dairy alternative such as coconut oil or vegan butter. You can also use almond butter as a substitute for butter in the recipe.
For those who are not gluten-free, feel free to use all-purpose flour in place of the oat flour blend. However, keep in mind that this will affect the texture of your cookies, making them less chewy.
Want to switch up the type of chips in your cookies? Try using dark chocolate chips or white chocolate chips instead of butterscotch chips. If you’re a fan of nuts, go ahead and add some chopped walnuts or pecans to the mix.
If you’re looking for a healthier option, swap out some of the sugar for honey or maple syrup. You can also add in some ground flaxseed or chia seeds for added nutrition.
Lastly, why not try making these oatmeal scotchies into oatmeal raisin cookies? Just omit the butterscotch chips and add in some raisins instead. The result is a delicious twist on a classic cookie.
So go ahead and experiment with these substitutions and variations to make these cookies your own!
Serving and Pairing
You’ve got yourself a fresh batch of gluten-free chocolate oatmeal scotchies hot and ready out of the oven, and now it’s time to savor them.
These soft and chewy oatmeal cookies with butterscotch chips work wonderfully with a variety of beverages. Pour yourself a glass of cold almond milk, coffee, or tea to complement the flavors of the chocolate and butterscotch.
Alternatively, why not try these oatmeal scotchies as an indulgent afternoon treat alongside some fresh fruit or ice cream? The sweetness of the cookies is balanced out by a refreshing fruit salad or creamy ice cream.
These cookies can be boxed up for easy transport to picnics, potlucks or as an after school snack so that you can enjoy them anytime, anywhere.
Enjoy and indulge in these gluten-free oatmeal scotchies- It’s hard to resist!
Make-Ahead, Storing and Reheating
Now that you have baked these incredible Soft and Chewy Gluten-Free Chocolate Oatmeal Scotchies, it’s time to talk about how to maximize their flavor and texture. One of the greatest things about these cookies is that they are perfect for make-ahead baking. Who wouldn’t want freshly baked cookies on-demand? Whether you’re hosting friends for a dessert party or need to satisfy your sweet tooth, baking these oatmeal scotchies in advance can be a lifesaver.
Once you’ve baked them, cool them completely and store them in an airtight container. These chewy oatmeal butterscotch cookies can stay fresh and chewy for up to 5-6 days. I bet they will be devoured before they even make it to the fifth day! Shall I suggest something? Try freezing some unbaked small balls of dough so that you can bake a batch fresh when needed, without waiting for the dough to thaw.
Reheating is easy! You would want your healthy organic cookies to stay chewy but not dry, right? That’s why I suggest reheating them in the oven or on toast. Begin by preheating the oven to 350F (180C), then place the cookies onto a baking sheet lined with parchment paper. For crispier results, reheat for 5-7 minutes. If you’d like your cookies just slightly warm, then 2-4 minutes will do the job!
Personally, when I reheated mine for the first time, I served them with an extra drizzle of melted chocolate chips…whoa! What a bold choice that was to extend their silky-smoothness from one bite to another!
These gluten-free chocolate oatmeal scotchies are so addictive that it’s tempting to eat too many at once. But trust me; moderation is key here because these delightful treats are loaded with calories and carbohydrates. Go ahead and treat yourself; after all, you deserve it!
Tips for Perfect Results
As a nutritionist and food blogger, I always strive for the best results when it comes to cooking delicious and healthy recipes. Below are some tips that will help you achieve perfect results when making these gluten-free chocolate oatmeal scotchies.
Firstly, make sure you measure the ingredients accurately. This is especially true when it comes to gluten-free baking since small variations in the ingredient ratios can lead to significant differences in the final texture of your baked goods. Use appropriate measuring cups and spoons, and level off each measurement with a knife for precise results.
Secondly, use room temperature butter for making the cookie dough. Softened butter combines more efficiently with the other ingredients resulting in a smoother dough which would bake evenly.
Thirdly, don’t over-bake your cookies! Over-baking will leave your cookies dry and crumbly instead of soft and chewy. Remember, they continue to cook after you take them out of the oven due to residual heat. Take them out slightly early from the oven and let them cool on the baking sheet for a minute or two.
A fourth tip is to refrigerate your dough before baking. Chilling helps to solidify the fat in the dough so that it melts more slowly in the oven. This results in a thicker cookie that spreads less while baking, making it denser, chewier, and richer.
Fifthly, ensure that you use high-quality labelled gluten-free oats as this makes all the difference for those who are sensitive or intolerant.
Lastly, when measuring the flour or any other dry ingredients, fluff up before scooping it into cups to prevent dense packed cups.
By following these useful tips, you can expect exceptional results for your gluten-free oatmeal scotchies recipe that everyone will love!
FAQ
Now that you have learned how to cook the delicious Gluten Free Chocolate Oatmeal Scotchies Recipe, I’ll provide some Frequently Asked Questions (FAQs) to help you troubleshoot any concerns that may arise while preparing this recipe. Keep on reading to learn more about ingredient substitutions, dietary restrictions, and other tips that will make your baking experience even better.
Why are my oatmeal scotchies flat?
Have you wondered why your Oatmeal Scotchies are turning out flat? It’s possible that you missed a crucial step of chilling the dough before baking. I find that placing the dough in the freezer for about 10 minutes helps prevent the cookies from spreading too much.
Why are oatmeal cookies too dry?
If you’re struggling with dry oatmeal raisin cookies, it could be due to a couple of reasons. Firstly, using quick oats might be the culprit. Additionally, incorrect ingredient measurements can affect your cookie’s moisture level. To avoid this, ensure that you’re measuring your ingredients correctly. Finally, it’s crucial to bake the cookies immediately after mixing to retain their moisture.
Do oatmeal cookies contain gluten?
Regular oatmeal cookies typically have wheat flour as one of their main ingredients, and since wheat flour naturally contains gluten, they are not gluten-free. However, with the right gluten-free ingredients, it is possible to make delicious oatmeal cookies that are safe for people with gluten sensitivities to enjoy.
How many calories are in oatmeal Scotchies?
The nutritional information for one Nestle Toll House Oatmeal Scotchies cookie is 11g total carbohydrates, with 11g net carbohydrates, 3.5g fat, 1g protein, and 80 calories.
Bottom Line
So there you have it, my fellow foodies – my irresistible Gluten Free Chocolate Oatmeal Scotchies recipe. With its chewy texture, rich chocolatey flavor and all-natural ingredients, this cookie recipe is a dream come true for anyone with gluten or dairy sensitivities.
From the very first bite, you’ll fall in love with this soft and chewy oatmeal scotchie that’s loaded with butterscotch chips and chocolate morsels. Trust me, nobody will be able to resist these cookies made with only the best gluten free ingredients.
Moreover, with my detailed instructions and tips, even if you’re a novice in the kitchen, you’ll be able to whip up a batch of these cookies that are sure to impress your family and friends. The best part? You can easily store the extras and reheat them whenever you need a sweet pick-me-up.
So why settle for mediocre store-bought treats when you can make your very own homemade oatmeal scotchies? Not only will they taste better, but they’ll also be a healthier option than any pre-packaged cookie loaded with artificial ingredients.
As a nutritionist and food blogger, I strongly believe that healthy eating should not mean sacrificing taste. And with this Gluten Free Chocolate Oatmeal Scotchies recipe, you don’t have to choose between taste and health.
So go ahead and treat yourself to an indulgent snack that won’t wreck your diet – try out my Gluten Free Chocolate Oatmeal Scotchies recipe today!
Gluten Free Chocolate Oatmeal Scotchies Recipe
Ingredients
- 1/2 cup rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1 cup brown sugar
- 1/2 cup oatmeal
- 1/2 cup butter
- 1 egg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 6 ounces chocolate chips
- 6 ounces butterscotch chips
- 1 teaspoon salt
Instructions
- Cream butter, sugar and egg.
- Add dry ingredients.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 350 for 8 minutes.