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Close up photo of a plate of gluten-free oatmeal cookies with visible butterscotch chips
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5 from 2 votes

Oatmeal Butterscotch Cardamom Cookies

Gluten-Free Oatmeal Butterscotch Cardamom Cookies - Or "Annies", as I'm calling them - are chewy, comforting, a little spicy.. and SO tasty!
Prep Time10 minutes
Cook Time13 minutes
Chilling time1 hour
Total Time1 hour 23 minutes
Course: Dessert, Snack
Cuisine: Gluten-free
Servings: 30 large cookies
Calories: 185kcal

Equipment

Ingredients

  • 1 cup Butter softened
  • 1 cup Light brown sugar packed
  • ½ cup Granulated sugar
  • 2 Large eggs
  • Zest of one orange
  • 1 teaspoon Vanilla extract
  • ½ cup Sorghum flour
  • ½ cup Gluten-free oat flour
  • ¼ cup Coconut flour
  • 1 tablespoon Tapioca Starch/Flour
  • 1 ½ teaspoon Ground Cardamom
  • 1 teaspoon Baking soda
  • 1 teaspoon Xanthan gum
  • ¼ teaspoon Ground Cinnamon
  • ½ teaspoon Salt
  • 3 cups Gluten-free rolled oats
  • 1 ½ cups Butterscotch chips

Instructions

  • In stand mixer, cream butter and sugars until fluffy.
  • Add eggs, orange zest, and vanilla extract, beat until everything is fully incorporated and smooth.
  • In a large bowl, mix together flours, starch, baking soda, spices, xanthan gum, and salt.
  • Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth. Add oats and butterscotch chips, continue mixing just until well incorporated.
  • Wrap dough in plastic film, chill for 1 hour.
    A mound of butterscotch oatmeal cookie dough.
  • Preheat oven to 350 F (180 C), line baking sheets with parchment paper.
  • Roll 1.5" balls out of the cookie dough. I like to use an ice cream scoop for ease and consistency in size.
    Balls of gluten-free oatmeal cookie dough, arranged on a parchment lined baking sheet.
  • Arrange dough balls on baking sheets. Leave at least 2" between cookies - they flatten out a fair amount.
  • Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
  • Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not over bake!
    A tray of freshly baked butterscotch oatmeal cardamom cookies.
  • Allow cookies to cool for 2 minutes before removing from baking sheets.
  • Cool completely before storing in an airtight container

Nutrition

Calories: 185kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 180mg | Potassium: 61mg | Fiber: 2g | Sugar: 18g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg