Sugar-Free Oatmeal Butterscotch Cookies
These Sugar-Free Oatmeal Butterscotch Cookies are great for when you want sugar-free cookies fast! No chilling the dough
Servings: 12 Servings
Calories: 130kcal
Ingredients
- 1 cup fine almond flour like Blue Diamond
- 1 cup quick oats use regular quick oats if not wanting gluten free
- 2 tablespoons healthy sweetener like Lakanto Monk fruit Sweetener
- ¼ cup healthy brown sugar like Lakanto Monk fruit Sweetener
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk of choice if dough is too thick
- ½ cup sugar free butterscotch chips like Lily’s
Instructions
- Preheat the oven to 350F. Line a large baking sheet with parchment paper. Set it aside.
- In a large mixing bowl, whisk together the almond flour, oats, sugars, baking powder, baking soda and salt.
- Add the egg, melted butter and vanilla and mix until combined. Fold in the butterscotch chips. (If the batter is too thick, add the milk of choice, as needed.)
- Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough and place the scoops of dough onto the lined sheet. Press each one down slightly.
- Bake the cookies for around 10 minutes, or until the edges are beginning to go golden brown. Remove from the oven and allow to cool completely.
Notes
- Store cookies at room temperature in an airtight container or ziploc bag for up to 3 days.
Refrigerator stored will keep for up to 2 weeks. - For freezing, place baked cookies in an airtight container or ziploc bag for up to 6 months
Nutrition
Calories: 130kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Sodium: 123mg | Potassium: 27mg | Fiber: 2g | Sugar: 0g | Vitamin A: 106IU | Calcium: 32mg | Iron: 1mg