Apr 26, 2013
I am slowly getting better at baking cookies! I still run into problems here and there, like overbaking, too much spreading, too little spreading, etc. But these cookies were definitely a winner. The centers of these rich and delicious Healthy Oatmeal Scotchies are soft and chewy and the outsides are firmer with a slight crunch, kind of like granola. The homemade butterscotch chips add warmth and depth to the already hearty oatmeal cookie, and the fact that these cookies are actually good for you (unlike regular oatmeal cookies full of butter and sugar) makes this dessert totally guilt-free.
So guilt-free that you can have them for breakfast. That’s what I did 😉
Healthy Oatmeal Scotchies
- 20g (3 tbs) Ground Flaxseed
- ½ cup Unsweetened Vanilla Almond Milk
- 128g (½ cup) Natural Almond Butter
- 21g (1 tbs) Molasses
- 1 tsp Natural Butter Flavor
- ¼ tsp Vanilla Extract
- 192g (1 cup) Granulated Erythritol (or dry sweetener of choice)
- 144g (1½ cups) Old Fashioned Rolled Oats
- 1 tsp Xanthan Gum
- ½ tsp Double-Acting Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ¼ tsp Ground Cinnamon
- 1 cup Homemade Butterscotch Chips (chilled*)
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Preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
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In a small microwave-safe bowl, stir together the flax and almond milk. Microwave for 30 seconds, or until warm, whisk and set aside to gel up.
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In a large bowl, stir together the almond butter, molasses, extracts and erythritol.
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In a medium-sized bowl, stir together the oats, xanthan gum, baking powder, baking soda, salt and cinnamon.
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Add the flax gel to the large bowl with the almond butter/erythritol and stir together. Dump the dry ingredients on top and fold the mixture well.
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Use a cookie scoop to portion the dough onto the parchment paper 3-4″ apart (they will spread). Roll the dough into balls and flatten them slightly between your palms. Bake for ~12 minutes. Carefully slide the parchment paper off the cookie sheet and onto the counter.
Chomp.
Soooo delicious!
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With love and good eats,
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– Jess
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