These butterscotch oatmeal cookies, with toasted coconut, are sweet and chewy. This gluten free recipe is a new twist on an old classic.
While going through my stack of recipes, I discovered an empty bag of butterscotch morsels. I’d kept the bag so I’d always have the recipe, even when I couldn’t afford the brand name chips.
Butterscotch is one of my favorite flavors and the sight of the bag inspired me to bake a batch of cookies. Since I needed to adapt the recipe to make it gluten free, I decided to go a step further and add in some toasted coconut.
Toasted coconut, butterscotch, and oatmeal sounded like a great combination and I was ready to give it a try. The toasted coconut made a sweet cookie just a little bit sweeter. If you’re not a fan of coconut, try my recipe for gluten free oatmeal cookies.
If you’ve made drop cookies before, the process for these cookies is similar with the addition of toasting the coconut.(This post contains affiliate links. Read my disclosure policy here.)
How do you toast coconut?
Toasting coconut is very simple, but you do have to pay attention to prevent the coconut from burning. Place the coconut in a nonstick pan and cook over medium heat for 3 – 4 minutes.
Use a wooden spoon to stir the coconut around the pan until it reaches a light golden brown. Keep a close watch on the coconut because it can go from golden brown to burnt in a matter of seconds.
I’ve gotten distracted a time or two and had to throw out burnt coconut and start again. You don’t want to use burnt coconut in anything you make.
Once you’ve successfully toasted the coconut, you’re ready to mix up the cookie dough. Stir the gluten free flour, baking soda, salt, and cinnamon in a small bowl.
Does the type of gluten free flour matter?
I haven’t made these cookies with another type of gluten free flour, but if you do, you’ll want to check the list of ingredients. If the type you are using doesn’t have xanthan gum, try adding 1/2 teaspoon to the recipe.
In a large mixing bowl, beat the butter, sugars, eggs, and vanilla until thoroughly combined. Gradually beat in the flour mixture and stir in the oats, toasted coconut and butterscotch morsels.
After mixing all the ingredients together, I dropped the dough by 2-tablespoon portions onto baking pans lined with silicone liners. A cookie scoop is great because you can quickly get the dough on the pans and in the oven.
Bake the cookies in a 375-degree oven for 9 to 10 minutes. Cool the cookies on the pan for 4 minutes before removing to a wire rack to cool completely.
These cookies are sweet and chewy and have a hint of coconut flavor. I’ve shared them with friends and family and received rave reviews.
If you’re looking for a new twist on an old classic, give these Toasted Coconut Butterscotch Oatmeal Cookies a try. I’ll bet you can’t eat just one!
More Gluten Free Cookie Recipes
- Lemon Cookies with Lemon Glaze
- Healthier Chocolate Chip Cookies with Quinoa and Almond Butter
- Chocolate Chip Peanut Butter Cookies
- Gluten Free Oatmeal Raisin Cookies
- Double Chocolate Pecan Chip Cookies
- Gluten Free Ginger Snaps
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
Toasted Coconut Butterscotch Oatmeal Cookies are sweet and chewy with a hint of coconut.
- 1 1/4 cups gluten free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter or margarine softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups quick or old-fashioned oats
- 1 cup toasted coconut
- 1 11 oz package butterscotch flavored morsels
Preheat oven to 375 degrees. Line baking pans with parchment paper or silicone liners.
Stir together flour, baking soda, salt and cinnamon in small bowl.
Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixing bowl until thoroughly combined.
Gradually beat in flour mixture.
Stir in oats, toasted coconut and morsels.
Drop the dough by 2-tablespoon portions onto the prepared baking pans.
Bake for 9 to 10 minutes. Cool on baking sheets for 4 minutes. Remove cookies to wire racks to cool completely.
Recipe slightly adapted from Nestle
Photos and text updated September 2018.