I'm excited about this week's cookie. It's (mostly) allergen-free and uses two new-to-me products from SunButter and Bob's Red Mill that have changed my life.

It's week two of National Cookie Month and this week we are sharing cookies that are the best shippers. Care packages sent to loved ones, soldiers and military overseas and random holiday cookie swaps all beg to have fresh, delicious carefully packed cookies.

I'm not an expert on shipping baked goods, as I've only done it a few times, but fellow #cookiemonth14 blogger Wendy at The Monday Box sends a care package to her son each week, so I defect to her expertise.

Please check out her blog for best cookie shipping practices.

I LOVE oatmeal butterscotch cookies. They're my favorite and it's been documented. As much as I love them, I usually have to make them myself because most bakeries cannot guarantee a truly allergen-free confectionery item. A few things I can't have: tree and ground nuts, most stone fruits. I'm not gluten-free, but I empathize with others who have dietary requirements and these cookies are perfect. I've never used a gluten-free baking mix before and Bob's Red Mill gluten-free flour blend completely blew away my expectations. I didn't have to add a thing. I only added an egg and baking powder for leavening.

Instead of using pre-made butterscotch chips, I took my idea one step further and made SunButterscotch chips! A blend of roasted white chocolate, SunButter and a pinch of salt produce roasty, toasty, sweet chips that I had to stop myself from eating by the handful. SunButter allowed me to have the first 'butter and jelly sandwich I've had in EIGHTEEN YEARS! Nut-free and soy-free, and made from non-GMO sunflower seeds, I'm always going to have this in my fridge! I love this stuff! Squeeeeeee!

Gluten-Free Oatmeal Butterscotch Cookies

Yield: 24 cookies

Author: Nikki Miller-Ka of Nik Snacks

I'm excited about this week's cookie. It's (mostly) allergen-free and uses two new-to-me products from SunButter and Bob's Red Mill that have changed my life. I LOVE oatmeal butterscotch cookies. They're my favorite and it's been documented. As much as I love them, I usually have to make them myself because most bakeries cannot guarantee a truly allergen-free confectionery item. A few things I can't have: tree and ground nuts, most stone fruits. I'm not gluten-free, but I empathize with others who have dietary requirements and these cookies are perfect. I've never used a gluten-free baking mix before and Bob's Red Mill gluten-free flour blend completely blew away my expectations. I didn't have to add a thing. I only added an egg and baking powder for leavening. Instead of using pre-made butterscotch chips, I took my idea one step further and made SunButterscotch chips! A blend of roasted white chocolate, SunButter and a pinch of salt produce roasty, toasty, sweet chips that I had to stop myself from eating by the handful. SunButter allowed me to have the first 'butter and jelly sandwich I've had in EIGHTEEN YEARS! Nut-free and soy-free, and made from non-GMO sunflower seeds, I'm always going to have this in my fridge! I love this stuff! Squeeeeeee!

Ingredients

1/4 cup sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
6 oz. Bob's Red Mill Gluten-free flour
1 egg
1 tsp ground cinnamon
1/2 tsp sea salt
1 tsp baking powder
1 tsp vanilla extract
1/2 cup rolled oats
1 cup SunButterscotch chips (recipe to follow)

SunButterscotch Chips

1 1/2 cups White Chocolate
Pinch of salt
1 1/2 cups SunButter

Instructions

Preheat oven to 350°F.
Cream butter and sugars together until smooth. Add vanilla and eggs; beat well.
In a separate bowl, blend flour, cinnamon, baking powder and salt. Stir flour blend into wet ingredients. Add oats, SunButterscotch chips and mix well.
Drop rounded tablespoons of dough onto ungreased cookie sheet.
Bake for 10-12 minutes, or until golden brown. Cool one minute then transfer to wire rack. Makes about 2 dozen cookies.

SunButterscotch Chips

Preheat the oven to 250°F
Sprinkle the white chocolate chips on a baking sheet and place it in the oven for ten minutes.
Remove it from the oven and spread it out with a dry spatula.
Continue to cook it in the oven for an additional 30-40 minutes, stirring and spreading it out with the spatula at 15 minute intervals. Cook until the white chocolate is peanut butter brown color.
Remove from the oven and scrape it into a medium bowl with a pinch of salt and the SunButter. Stir the ingredients until they are thoroughly combined.
To make chips: Line a sheet tray with plastic wrap, foil or wax paper. Place the SunButter mixture in a piping bag fitted with a small tip or plastic bag with a small hole cut in the corner of the bag. Lightly squeeze the bag and make a chip the size of a nickel. Repeat. Place the sheet tray in the freezer for a minimum of 30 minutes. When ready to use the chips in the above recipe, use them in the recipe frozen.

Calories

221.77

Fat (grams)

13.91

Sat. Fat (grams)

5.08

Carbs (grams)

21.96

Fiber (grams)

1.09

Net carbs

20.87

Sugar (grams)

13.24

Protein (grams)

3.81

Sodium (milligrams)

130.12

Cholesterol (grams)

20.15

Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.

Similar Recipes

Classic Chocolate Chip Cookies

Red Velvet Sugar Cookies

Caramel Apple Pie Biscotti

Did you make this recipe?

Tag @https://www.niksnacksonline.com on instagram and hashtag it #niksnacks

butterscotch community cookiemonth14 cookies dessert inspiration my life oats soynut butter sugar

Like this post?

About the author

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

UnknownOctober 18, 2014 at 4:11 PM
Those sound wonderful! Thanks for sharing how to make our own chips - that's super easy!
WendyOctober 19, 2014 at 3:37 PM
Oatmeal and butterscotch are made for each other! Love the sunbutterscotch twist and the premier of sunbutterscotch chips! I have had fun many times making home made flavored choc chips. Some may call it crazy. I chose to call it creative. :)
Back for SecondsNovember 6, 2014 at 4:44 PM
Oh these sound so yummy!!
Cookin' CanuckNovember 6, 2014 at 7:23 PM
I would love to ship cookies to friends and family this Christmas, so this post is just in time. These cookies sounds fantastic!
Kim BeeNovember 7, 2014 at 12:25 AM
My hubby is a butterscotch fan so this is perfect. I ship to my son and my sis. We try to outdo each other with each package. It's gotten really out of hand.
Rose | The Clean DishNovember 7, 2014 at 5:00 AM
These cookies look soooo good! I use a lot of Bob's Red Mill and love their products, too, and I'm glad you have found a gluten free flour you like! Can't wait to try these cookies!
UnknownNovember 7, 2014 at 9:28 AM
Mmm, cookies!! Bring them on! I like how you have the white chocolate chips in there too!
Marjory @ Dinner-MomNovember 7, 2014 at 1:55 PM
We are big SunButter users since my daughter is allergic to peanuts...and I can't wait to try making these chips! Thank you!!
Aly ~ Cooking In StilettosNovember 7, 2014 at 5:30 PM
These sound scrumptious and making your own chips - brilliant!
UnknownNovember 7, 2014 at 7:33 PM
I use sun butter all the time. It's one of my all time favorite products. These cookies look wonderful. I'm going to have to try them ASAP. Thanks for the recipe.
UnknownNovember 13, 2014 at 7:07 AM
I have a friend coming over this weekend that has a GF diet and I am completely clueless about it. I know there are many recipes out there but I think this is the winner. Thanks!