Let’s talk about these amazing Brown Butter Oatmeal Butterscotch Cookies! They’re soft, delicious, and guess what? They’re flourless! Plus, you only need 10 simple ingredients to make them.
Imagine biting into a cookie that’s both sweet and salty. That’s exactly what you get with these Brown Butter Oatmeal Butterscotch Cookies, topped with flaky sea salt for an extra pop of flavor.
I’m a huge fan of oatmeal cookies. I mean, who isn’t? They’re perfect for dessert, breakfast, or just a quick snack. I even keep a stash in my freezer for those cookie emergencies!
Now, these cookies are special. They’re made with brown butter and guess what? No flour needed! They’re inspired by our classic peanut butter oatmeal cookies but with a twist – we use almond butter for a milder flavor.
Brown Butter Oatmeal Butterscotch Cookies
Ingredients
- 1/4 cup melted unsalted butter
- 1/2 cup packed light brown sugar
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup all-natural creamy almond butter the drippy kind
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2.5 cups quick-cooking oats gluten-free if you prefer
- 1 teaspoon baking soda
- 1/2 cup butterscotch chips
- Flaky sea salt for topping
Instructions
- Preheat your oven to 350ºF and grease a baking sheet.
- Brown the butter in a saucepan until it turns golden and smells nutty.
- In a mixing bowl, blend the brown butter and brown sugar until smooth. Add maple syrup, egg, almond butter, and vanilla, and mix well.
- Stir in salt, oats, and baking soda until combined. Then, fold in the butterscotch chips.
- Chill the dough for 20 minutes.
- Roll 2 tablespoons of dough into balls and place them on the baking sheet. Flatten slightly.
- Bake for 9-11 minutes until golden.
- Let them cool on the sheet for a bit, then transfer to a wire rack to cool completely.
Notes
- The dough might be sticky, so wet your hands slightly when rolling the balls.
- If you prefer smaller cookies, adjust the bake time accordingly.
- Enjoy the deliciousness!