vegan cookies Archives - Teri-Ann Carty https://terianncarty.com/tag/vegan-cookies/ Healthy Recipes and Food Photography Wed, 12 Nov 2025 21:23:54 +0000 en hourly 1 https://wordpress.org/?v=6.9.4 https://terianncarty.com/wp-content/uploads/2023/03/TAC-logo-330x-e1678232478237-150x143.png vegan cookies Archives - Teri-Ann Carty https://terianncarty.com/tag/vegan-cookies/ 32 32 243542906 Oatmeal Butterscotch Cookies https://terianncarty.com/oatmeal-butterscotch-cookies/ https://terianncarty.com/oatmeal-butterscotch-cookies/#comments Wed, 26 Feb 2025 09:00:40 +0000 https://terianncarty.com/?p=29033 If you love Oatmeal Cookies but want a high-protein dessert that’s easy to make, you’re in the right place! These Oatmeal Butterscotch Cookies are soft, chewy, and loaded with butterscotch chips, warm cinnamon, and a touch of sea salt. Made with oat flour, gluten-free oats, and Botanica protein powder, they are the perfect balance of sweet and salty, while also being a better-for-you treat. Best of all? No chill time—just mix, scoop, and bake!

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Oatmeal Butterscotch Cookies

If you love Oatmeal Cookies but want a high-protein dessert that’s easy to make, you’re in the right place! These Oatmeal Butterscotch Cookies are soft, chewy, and loaded with butterscotch chips, warm cinnamon, and a touch of sea salt. Made with oat flour, gluten-free oats, and Botanica protein powder, they are the perfect balance of sweet and salty, while also being a better-for-you treat. Best of all? No chill time—just mix, scoop, and bake!

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The Best Oatmeal Butterscotch Cookies Recipe

If you’re looking for a no fuss but delicious dessert, you need to make these Oatmeal Butterscotch Cookies! I LOVE oatmeal cookies, they are a longtime favorite (if you haven’t noticed from my previous oatmeal cookies recipes) and what you might not know is that I also love butterscotch. It was kind of a surprise to me that it took me this long to create these cookies however here we are! I have been experimenting with this recipe for quite some time and when I first started attempting this cookie I was not making it with protein. Then I thought – I adore high protein desserts, I kind of feel like they are super counterproductive otherwise. If I’m gonna have dessert – make it healthy!!

That’s where my favorite Botanica Protein Powder comes into play. Cookies, and well sweets in general are a weakness of mine. I can never seem to stop at one so knowing that I always try to make mine a little on the healthier side. You all know how much I love protein and I especially love high protein desserts. I truly love this protein powder for baking, it just blends in so seamlessly and the flavor actually enhances the recipe, rather than needing to mask it. I’ve used Botanica in countless dessert recipes (including my Chocolate Buttercream Cake) and it just makes sense! These cookies are no exception! They are so easy to make, you don’t need to chill the dough and they make the house smell incredible! Chewy, soft, buttery, and packed with protein what more could you want from a cookie?

These Are the Best Oatmeal Scotchies, And Here’s Why!

I love cookies. It’s a weakness. And let’s be real—I can never stop at just one. That’s why I try to make mine a little healthier while still being absolutely delicious. Adding Botanica protein powder to these cookies is what takes them from delicious to delicious AND nutritious! If you’re a fan of oatmeal cookies you’re going to love these. They’ve got the perfect chewy texture, crisp edges, and that rich, buttery butterscotch flavor we all love. And because I loathe having to chill cookie dough, I made sure these are no-chill, no-fuss, and quick to bake.

Ingredients For Oatmeal Butterscotch Cookies

  • Egg: Binds everything together for the perfect texture. If you want to make these cookies vegan, make a flax egg instead.
  • Brown Sugar: Adds moisture and deep caramel flavor. Brown sugar also helps make the cookies ultra chewy which is essential to an oatmeal cookie in my opinion!
  • Coconut Oil: Keeps the cookies soft while adding richness. Swap for olive oil if that’s all you have on hand.
  • Vanilla Extract: Enhances the butterscotch flavor and adds depth to the overall flavor.
  • Oat Flour: A gluten-free alternative that gives these cookies a tender bite. You can make your own flour by blending oats. 
  • Gluten-Free Oats: The necessary base of any good oatmeal cookie!
  • Botanica Protein Powder: My very favourite plant based protein that blends perfectly into these cookies.
  • Cinnamon: Adds warmth and depth to the butterscotch oatmeal cookies.
  • Baking Soda: Helps the cookies spread and stay soft.
  • Sea Salt: Balances the sweetness of the butterscotch chips.
  • Butterscotch Chips: The star of the show! Sweet, creamy, and rich.
  • Sesame Seeds: Adds an unexpected crunch and extra protein.
  • Flaky Sea Salt: A finishing touch that makes these oatmeal scotchies even more addictive.

How to Make Oatmeal Butterscotch Cookies

Preheat & Prep

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Mix Wet Ingredients

In a large bowl, whisk together the coconut oil, egg, brown sugar, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the oat flour, gluten-free oats, Botanica protein powder, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring until just combined. Fold in ¾ of the butterscotch chips.

Shape Cookies

Use an ice cream scoop or cookie scoop to portion out the cookie dough. Roll each dough ball in sesame seeds for extra crunch. Place the dough balls on the baking sheet, spacing them 2 inches apart. Lightly flatten each one and press the remaining butterscotch chips on top.

Bake

Bake for 12-14 minutes, until the cookies are golden brown and slightly crisp on the edges.

Cool & Enjoy

Let the oatmeal butterscotch cookies cool completely before storing (if they last that long!).

General Tips for Making These Oatmeal Butterscotch Cookies

  • Use Room Temperature Ingredients: This helps everything mix smoothly for the best texture.
  • No Butterscotch Chips? Swap in chocolate chips or a mix of both!
  • Make Your Own Oat Flour: Simply blend old-fashioned oats in a food processor until fine.
  • Don’t Overbake! These cookies continue baking after being removed from the oven, so take them out when they look slightly underdone.

How to Freeze Oatmeal Butterscotch Cookies

These oatmeal butterscotch cookies are easy to freeze. If you want to freeze the dough, scoop it into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a zip-top bag and store them in the freezer for up to three months. If you prefer to freeze baked cookies, let them cool completely before placing them in an airtight container and freezing for up to three months. When you’re ready to enjoy, simply let the cookies thaw at room temperature or reheat them in a 350°F oven for a few minutes to restore that fresh-from-the-oven texture!

Storing Oatmeal Scotchies

To keep your oatmeal butterscotch cookies fresh you can put them in an airtight container for up to five days at room temperature. If you want them to last longer, store them in the fridge for up to two weeks.

Why You’ll LOVE These Soft and Chewy Oatmeal Butterscotch Cookies

From one oatmeal cookie fanatic to another (assuming you are!) these cookies are amazing. You’ll absolutely fall in love with these soft and chewy oatmeal butterscotch cookies for so many reasons! They are high in protein and gluten-free, thanks to Botanica protein powder and oat flour, making them a more nutritious option without sacrificing flavor. Their crispy edges and a tender center are to die for. The combination of butterscotch chips and flaky sea salt creates an irresistible sweet-and-salty bite. Best of all, there’s no chill time required, so you can whip up a batch in under 30 minutes and enjoy them fresh out of the oven!

Other Cookies You Should Make!

If you love these oatmeal butterscotch cookies, try these next:

Carrot Cake Cupcakes

Blueberry Croissant Baked Protein Oats

Banana Cassava Oat Pancakes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Join my mailing list!

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Oatmeal Butterscotch Cookies

If you love Oatmeal Cookies but want a high-protein dessert that’s easy to make, you’re in the right place! These Oatmeal Butterscotch Cookies are soft, chewy, and loaded with butterscotch chips, warm cinnamon, and a touch of sea salt. Made with oat flour, gluten-free oats, and Botanica protein powder, they are the perfect balance of sweet and salty, while also being a better-for-you treat. Best of all? No chill time—just mix, scoop, and bake!
Course Dessert, Snack
Cuisine Canadian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 11 cookies
Calories 192kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 egg
  • ½ cup brown sugar
  • ¼ cup coconut oil melted
  • 1 tsp vanilla
  • ¾ cup oat flour*
  • ½ cup gluten free oats
  • ¼ cup Botanica protein powder
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ½ cup butterscotch chips*
  • ¼ cup sesame seeds
  • flaky sea salt
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper or silicone non-stick mat.
  • Add oil, egg, sugar and vanilla to a large bowl and whisk vigorously to combine.
  • To a seperate bowl whisk together dry ingredients.
  • Add dry to wet combining until almost combined. Mix in 3/4 of the butterscotch chips until fully mixed.
  • Use a ice cream scoop to form balls of dough. Add sesame seeds to a small bowl.
  • Roll dough into seeds and place on the cookie sheet at least 2 inches apart as they will spread
  • Lightly flatten each ball and press extra chips onto the top.
  • Bake for 12-14 minutes until lightly golden brown.
  • Let cookies cool completely.
  • Store in an airtight container.

Notes

Make oat flour by adding oats to a blender!
Want to make these with chocolate chips? Go for it!
You could also add any chopped nuts or dried fruit if you desire.
Click here to grab your Botanica Health Protein Powder

Nutrition

Serving: 1cookie | Calories: 192kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 30IU | Vitamin C: 0.004mg | Calcium: 64mg | Iron: 1mg

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]]> https://terianncarty.com/oatmeal-butterscotch-cookies/feed/ 4 29033 Pumpkin Tahini Chocolate Chunk Cookies https://terianncarty.com/pumpkin-tahini-chocolate-chunk-cookies/ https://terianncarty.com/pumpkin-tahini-chocolate-chunk-cookies/#comments Wed, 21 Oct 2020 16:32:31 +0000 https://terianncarty.com/?p=3800 The perfect Cookie in my opinion is both crunchy and chewy; dive into these Pumpkin Tahini Chocolate Chunk Cookies and tell me what ya think!

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Pumpkin Tahini Chocolate Chunk Cookies

The perfect Cookie in my opinion is both crunchy and chewy; dive into these Pumpkin Tahini Chocolate Chunk Cookies and tell me what ya think!

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Pumpkin recipes keep rolling in over here!! I have to be honest, it took me a couple kicks at the can to get these cookies just right but I am pleased as punch to announce they are right on the money. 

These beauties have all the things that make a cookie great. Pecans, pumpkin, tahini and the best chocolate money can buy. 

Let’s get right to it!!!

freshly baked tahini chocolate chunk cookies with sea salt flakes by teri-ann carty

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Join my mailing list!

close up view of a freshly baked tahini chocolate chunk cookie with sea salt flakes by teri-ann carty
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Pumpkin Tahini Chocolate Chunk Cookies

The perfect Cookie in my opinion is both crunchy and chewy; dive into these Pumpkin Tahini Chocolate Chunk Cookies and tell me what ya think!
Course Cookies, Desserts & Sweets
Cuisine Canadian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9
Calories 320kcal
Author Teri-Ann Carty

Equipment

  • oven

Ingredients

  • 1 flax egg
  • 1 tsp baking soda
  • ¾ cup tahini
  • ¼ cup pumpkin
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • ⅓ cup coconut sugar
  • 1 tsp vanilla
  • ½ tsp sea salt
  • 1 cup almond flour
  • ½ cup gluten free flour blend
  • ½ cup pecans chopped
  • ⅓ cup dark chocolate chopped
  • maldon sea salt
US Customary - Metric

Instructions

  • Preheat to 350.
  • Prepare flax egg. 1 tbsp flax + 2 tbsp warm water. Whisk and set aside to gel.
  • In a large bowl, add flax egg and baking soda. Stir to combine.
  • Add in pumpkin, tahini, coconut sugar, vanilla, spices and salt and mix thoroughly. Add in almond flour and gluten free flour mixing until no flour remains. Toss in pecans and mix once again.
  • Using a cookie scoop (ice cream scoop is what i used) scoop out 9 cookies. They will be big :).
  • Press them into a cookie shape with your hands and press chocolate into each cookie followed by flaky sea salt.
  • Bake for 15 minutes. Allow to cool before gobbling them up!!

Nutrition

Serving: 1cookie | Calories: 320kcal | Carbohydrates: 22g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 0.2mg | Sodium: 271mg | Potassium: 186mg | Fiber: 5g | Sugar: 7g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg

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