• Katherine Arthurs

Coconut Cinnamon Butterscotch Cookies

Add these to your holiday cookie recipes! Such a good alternative to chocolate chip and they have oats and coconut. Plus they are gluten free with half the sugar of regular cookies.

Coconut Cinnamon Butterscotch Cookies


1 cup gluten free flour blend

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 cup (2 sticks) real butter

¾ packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 ½ cups gluten free oats

½ cup unsweetened coconut flakes

1 cup butterscotch chips


Preheat oven to 375 degrees. In a small bowl, combine flour, baking soda, salt and cinnamon.

In a large mixing bowl, beat butter, brown sugar, eggs and vanilla extract. Beat until it becomes light in color – 1-2 minutes on medium high.

Mix in flour gradually. Add oats and coconut and combine. With a flat spatula or wooden spoon, stir in the butterscotch chips.

Drop on ungreased baking sheets – about 1 heaping tablespoon. Bake for 7-8 minutes for chewy cookies and 9-10 for crispy cookies. Cool on the baking sheet a few minutes then transfer to a wire drying rack.


Enjoy!