Brown Butter Oatmeal Butterscotch Cookies

This incredibly delicious Brown Butter Oatmeal Butterscotch Cookies are flourless and topped with flaky sea salt for sweet and savory delights.

Butterscotch cookies on wire rack.

Ultimate Butterscotch Oatmeal Cookies

In my opinion, there’s nothing better than a good, hearty oatmeal. I eat them for dessert, I eat them for breakfast and I eat them as snacks. Heck, I always keep a bag of cookies in my freezer for emergencies.

These Butterscotch Oatmeal Cookies are made with brown butter and there’s no flour involved! These are a twist on our famous peanut butter oatmeal cookies, but made with a milder nut butter -> almond butter.

Why you will love it!


Refined with brown butter

A perfect frozen cookie

Brown the butter in the saucepan.

Selected ingredients

This Oatmeal Butterscotch Cookie Recipe is made with basic ingredients you probably already have!

  • Quick Cooking Oats: No flour is needed for these cookies! Be sure to buy oatmeal instead of oatmeal.
  • Brown butter: We take it a step further by browning our butter for a hint of toffee flavor.
  • Brown Sugar and Maple Syrup: Sugars required for these cookies include light brown sugar and maple syrup.
  • Almond butter: Since there is no flour in this recipe, almond butter really helps hold the dough together. Feel free to swap for cashew or peanut.
  • Butterscotch chips: What would butterscotch oatmeal cookies be without the butterscotch chips?
ingredients in the bowl.

Top tips for perfect oatmeal butterscotch cookies

Use Quick Cooking Oats: Although we tested this recipe with both quick-cooking and oatmeal, we recommend quick-cooking oats because your dough will hold together better.

Cool dough: Chilling the dough will prevent the cookies from spreading too much as they bake.

Press cookies lightly: We recommend tapping the cookie dough balls lightly to prevent the dough from bulging.

Allow to cool completely: We recommend letting the cookies cool completely before handling/eating to prevent them from breaking apart. Keep in mind that they’re flourless, so they need a cool time to set.


  • Use a different chip: not a butterscotch fan? Try using chocolate chips, white chocolate chips, or even peanut butter chips.
  • Use a different nut butter: Try this recipe with cashew butter or peanut butter.
  • Use a different extract: Mix things up a bit and try almond or coconut extract!

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Cookies in a wire rack.


Switch: Store these cookies in an airtight container on the counter for up to 3-5 days.

Freezer: Store these cookies in an airtight container in the freezer for up to 3 months.

Stack of biscuits on the plate.


  • 1/4 Cup melted, unsalted butter
  • 1/2 Cup light brown sugar packed up
  • 2 tablespoon maple syrup
  • 1 big egg
  • 1/2 Cup natural, creamy almond butter (Drippy)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon Salt
  • 2.5 cups quick-cooking oats gluten-free on request*
  • 1 teaspoon baking powder
  • 1/2 Cup Butterscotch chips
  • flaky sea salt for sprinkling


  • First, preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.

  • Next, make the brown butter. Put butter in a small saucepan. Turn the heat to medium/high to fully melt the butter. When the butter begins to caramelize, turn off the heat and let sit in the pan until all of the butter is browned.

    Brown the butter in the saucepan.
  • In the bowl of a stand mixer, combine the brown butter and brown sugar until there are no lumps. Then add maple syrup, egg, almond butter and vanilla and mix again.

  • Add the salt, oatmeal, and baking soda and mix until combined. Add the butterscotch chips and mix again.

    dough in bowl.
  • Chill the dough for 20 minutes to set.

  • Take 2 heaping tablespoons of cookie dough in your hands and shape into a ball. Place on the baking sheet and press down slightly to form a cookie shape. The dough feels a bit moist but is so soft and chewy after baking!*

    cookie dough in line.
  • Repeat the above process until you have fit 6 cookies on your baking sheet.

  • Bake cookies at 350ºF for 9-11 minutes or until they begin to turn golden brown.

  • Remove the cookies and let them cool on the baking sheet for a few minutes before transferring to a wire rack to continue chilling for at least 20 minutes to set.

    Cooling biscuits in wire rack.

Tips & Hints

  • cookie dough – the biscuits will spread just a little while baking. If you don’t press them down, you’ll get dome-shaped cookies.
  • If you are using less than 2 tablespoons of batter, you may want to decrease the baking time by 1-2 minutes as your cookies will be smaller.
  • It can be helpful to slightly dampen your hands before rolling out the cookie dough and washing the balls between your hands, as the dough is quite sticky.

nutritional information

Calories: 209kcal Carbohydrates: 25G Protein: 4G Fat: 11G Fiber: 2G Sugar: 17G

Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.

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