Soft and chewy Butterscotch Oatmeal Protein Cookies with just 6 ingredients! These healthy oatmeal scotchies use protein powder, applesauce and sugar free butterscotch chips, and have no butter or sugar either!
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I was really not expecting to like these oatmeal butterscotch cookies this much.
Actually chewy oatmeal protein cookies, with that rich butterscotch flavor, but none of the cringe-worthy ingredients.
Ingredients for Butterscotch Oatmeal Protein Cookies
This oatmeal butterscotch protein cookie recipe has just 6 healthy ingredients; no egg, no butter, no oil and no sugar either! A great vegan protein oatmeal scotchies recipe.
- Rolled Oats; Gluten free if needed.
- Vanilla Protein Powder for high protein oatmeal cookie, and also replace the sweetener.
I recommend Quest Vanilla for this recipe to keep it sugar free. Its also a whey-caesin blend and bakes really well. - Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly lower carb high protein cookie. I use the Multi-purpose mix protein powder from Quest Nutrition.
- Unsweetened Applesauce
- Some runny Tahini to replace the butter usually used in these butterscotch cookies
- Baking Powder
And for perfect Oatmeal Scotchies:
- Butterscotch Chips! I’d recommend the sugar free ones from Lily’s Sweets.
Tips for Protein Oatmeal Scotchies Recipe:
This protein powder oatmeal scotchies recipe is really easy, but here’s some tips to get it perfect!
- Mix all dry ingredients and wet ingredients separately first.
This is to make sure the oatmeal scotchies cookie dough is uniform.
- Use room temperature tahini and applesauce so the dough doesn’t get too thick.
- Mix protein oatmeal butterscotch cookie dough until just combined. Don’t over-mix or you will have tough cookies.
- Don’t let cookie dough sit out for too long; Bake immediately or the dough will get thich and give tough cookies.
- Remove cookies from pan after 2 min of being cooked; They will over-bake if left for too long and get tough.
How to Store Butterscotch Chip Oatmeal Cookies with Protein Powder
These protein powder butterscotch chip oatmeal cookies can be stored on the counter, in the fridge, or freezer.
Keep homemade butterscotch oatmeal cookies in an airtight container on the counter top for 1-2 days.
Store protein butterscotch cookies in the fridge for up to 4-5 days.
To freeze, place protein powder butterscotch oat cookies in an airtight sealed container or zipper bag and freeze up to 3 months. Be sure to let them thaw on the counter before eating!
Alternates for Healthy Oatmeal Butterscotch Cookies
I recommend making this healthy oatmeal butterscotch recipe using the ingredients and products listed – especially the protein powder brand – since it gives the best results.
If you need other options, here’s some alternatives for healthy oatmeal scotchies:
- Unflavored protein powder: Almond flour or Oat flour
- Tahini: Almond Butter, Cashew Butter or any nut or seed butter. I wouldn’t recommend Peanut Butter because of the strong flavor
Vegan Protein Butterscotch Cookie Recipe
This protein oatmeal scotchies cookie recipe has no eggs and uses almond milk, so can easily be made Vegan too.
For the perfect eggless Vegan protein powder butterscotch cookie, make sure you use a plant based protein powder and dairy free butterscotch chips.
More Protein Oatmeal Cookie Recipes to Try:
- Sweet Potato Protein Oatmeal Cookies
- Air Fryer Protein Cookie for One
- Edible Protein Oatmeal Cookie Dough
More Protein Powder Cookies Recipes:
- Twix Protein Cookies
- Protein Oreos
- Single Serve Chocolate Protein Cookie
- Chocolate Lava Pumpkin Protein Cookie
Butterscotch Oatmeal Protein Cookies
Ingredients
- 1 cup Rolled Oats, 90g
- ¼ cup Vanilla Protein Powder, Whey-Caesin, 22g
- ½ scoop Unflavored Protein Powder, Whey-Caesin, 55g, see post for subs
- ¾ tsp Baking Powder
- ⅓ cup Unsweetened Applesauce, 80g
- 2 Tbsp Tahini, 32g
- 2 Tbsp Butterscotch Chips, 28g, Sugar free recommended below
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, combine oats, vanilla protein powder, unflavored protein powder and baking powder.
- In another bowl, whisk applesauce and tahini.
- Add wet mix to dry and mix.Mixture should be smooth, but still thick.
- Fold in butterscotch chips, reserving a few.
- Scoop out about 2 Tbsp mixture onto baking sheet and shape into cookie (it will not spread); Use spoon or slightly wet fingers to shape.Press on remaining butterscotch chips,
- Bake for 8 minutes; Top should be lightly browned and dry to touch.Let cool 2 min, then transfer to cooling rack.
Notes
- Nutrition details are calculated using products recommended below.
- See post for alternate ingredients
- Quest Nutrition Vanilla Milkshake Protein Powder
- Quest Nutrition Multi-purpose Mix Protein Powder
- Servings: 8 cookies | Serving size: 1
- Calories: 106kcal
- Fat: 4.2g | Saturated fat: 1g
- Carbohydrates: 11.7g | Fiber: 2.7g | Sugar: 1.2g
- Protein: 6.4g
I’m sure you won’t see this… but I just wanted to write that these are the best “healthified” cookie I’ve ever made. They are chewy, sweet, and too good to be good for you! I halved the batch, made the cookies slightly smaller, and ate all six of them. They turned an irresistible golden brown, dotted with butterscotch morsels and tender oats. I’ll be making these again and again. I can’t wait to explore your other high-protein treats!
Hi Shelby! I most certainly read all my comments, and I’m SO happy you actually took the time to leave one! It really helps my recipes reach more people, so whenever you try something out, do drop a note <3
As for these cookies, HELL YES!
Your description "irresistible golden brown, dotted with butterscotch morsels and tender oats" is so so much better than mine. You actually have me drooling for more!
I super excited you loved them so much and can't wait to see what you go for next!