Coconut Oil Oatmeal Scotchies


2 more days until Christmas! And I’ve got one last cookie recipe for you that I swear is totally worth breaking out your mixer one last time: Oatmeal Scotchies!

Oatmeal Scotchies kind of came out of nowhere in my family’s Christmas cookie tradition about 6 years ago. I honestly don’t even remember having them as a child, but right around the time I went to college, my mom discovered these little beauties. 

Now, I’m not really a butterscotch fan to begin with, so I’m not quite sure why I love these cookies so much. It could be the hearty oats or the oh-so-soft interior, but it could also be those sweet little butterscotch chips that took me by surprise. Trust me on this… these are SO GOOD! 



Years ago, we made these cookies with loads of butter, strictly white flour, and more sugar than I could ever dream of using. But as the years went on and my family’s healthy lifestyle emerged, we began to switch to whole grains, cut the sugars down more and more, and finally, this year, I tried substituting out the butter completely!

I promise, you won’t miss it. Not one bit.

I actually experimented with both versions (butter and coconut oil) to see the difference, and then let my meat-eating, butter loving father be my taste tester. His response to the coconut oil version, “This is a GOOD cookie!” 

That’s mean A LOT— especially coming from him.



So if you’re looking for a simple, yet crowd-pleasing cookie for these final days, these Oatmeal Scotchies are your guy. A Christmas doesn’t go by without these babies on our dessert table— and for good reason!

Quick note: I haven’t tried making them completely gluten free or vegan yet, but I bet substituting out gluten free 1:1 flour for the whole wheat flour would work beautifully. Also, I’ve had great luck with flax and chia eggs in the past, so let me know if you try it out with this recipe and it works 🙂

If I don’t talk to you before then, have the Merriest Christmas, full of food and family!


Coconut Oil Oatmeal Scotchies

Serves 50-60
Prep time 15 minutes
Cook time 8 minutes
Total time 23 minutes
Meal type Dessert


  • 1 ¼ cups white whole wheat flour
  • 3 cups old-fashioned oats
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • 2 eggs
  • 1 cup coconut oil, liquid
  • 1 tsp vanilla extract
  • 2/3 cup coconut sugar
  • 3/4 cup butterscotch chips


Step 1
Preheat the oven to 375. Line two large baking sheets with parchment paper (if desired).
Step 2
In a small bowl, mix together whole wheat flour, baking soda, cinnamon, and salt. Set aside.
Step 3
Using a mixer, cream the coconut oil, sugar, eggs, and vanilla extract until completely combined. Slowly pour the flour mixture into the wet ingredients and continue to beat. Once the ingredients are combined, used a big spoon to stir in the oats, followed by the butterscotch chips.
Step 4
Drop the cookies by spoonful or cookie scoop onto the parchment lined baking sheets. They won't spread out too much, so you can fit a good amount on each sheet. Refrigerate for 15-25 minutes so the coconut oil hardens. Bake for 7-8 minutes, or until they are just starting to look golden. Let cool on the pan for 10 minutes, then move to a cooling rack.


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!