Sugar-free Oatmeal Scotchies (with Fresh Milled Flour)
These sugar-free butterscotch oatmeal cookies are soft, chewy, and perfect for anyone watching their blood sugar—especially for families managing Type 1 Diabetes. Made with fresh milled soft white wheat flour, old-fashioned oats, and sugar-free butterscotch chips, they’re sweet enough to satisfy without the sugar spike. A cozy, homemade treat the whole family will love!
Equipment
- 1 cookie sheet
- 1 cookie scoop
Ingredients
- 187 grams Soft white freshly milled flour (soft white wheat berries) or 1½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 180 grams old-fashioned oats 2 cups
- ½ cup unsalted butter (1 stick), room temperature
- 200 grams truvia sweet complete brown sugar (1 cup)
- 2 large eggs
- 1 tsp vanilla extract
- 360 grams butterscotch chips (1½ cups)
Instructions
- Preheat oven to 400℉.
- In a large mixing bowl, stir together flour, baking powder, bakin soda, salt, and oats until evenly dispersed.
- In a stand up mixer bowl with paddle attachment, add butter and brown sugar. Beat on low speed until smooth.
- Add eggs and vanilla. Mix until all ingredients are fully incorated, stopping to scrape down the sides until smooth.
- With the mixer still on low speed, slowly add the dry ingredients until fully incorporated.
- Add butterscotch chips and mix just until combined.
- Using a cookie scoop, drop the dough onto baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 7 to 8 minutes. They should look slightly doughy when done.
- Let the cookies rest on the baking sheet for a couple minutes before transfering them to a wire cooling rack.