Dearest butterscotch chips, where have you been all my life? No, really. Where?!
My infatuation with butterscotch chips officially started the moment I took a bite out of a Scotchie cookie this past summer while working at the bakery. I was instantly smitten and I couldn’t figure out for the life of me how I let butterscotch fall under my sugar radar.
My sugar radar detector is the most advanced.
Growing up I always loved the butterscotch flavored hard candies found in those candy dishes. I know you know what I’m talking about. Butter flavored candy…what’s not to love?
Well, Lo the Bro hated them and always gave his to me. It was only fair since I had to surrender everything containing peanuts and peanut butter to him (boo allergies). I mean, do you know how much Halloween candy that equals?!
This past holiday season, I bought a couple bags of butterscotch chips to do some baking. Instead of actually baking with them, I ate them by the handful paired with almonds. It became one of my favorite post-dinner sweet snacks, especially when my running mileage started to increase.
I decided I had to combine the two ingredients to make a healthier version of oatmeal butterscotch cookies that I could eat at anytime of the day. Like, for breakfast and midnight snacks.
Though, I wouldn’t call them cookies because the texture is more like cookie dough (!!).
These cookie dough bites are made with whole grain oats. The almonds and ground flaxseeds provide a good dose of protein, fiber and healthy fats. Most importantly, though, they satisfy my raging sweet tooth!
I’ve been popping these in my mouth before and after my workouts for quick energy. Of course, you can also find a stash of them in my glove compartment for when I need an emergency snack to eat while commuting to and from work.
Oatmeal Butterscotch Cookie Dough Bites
Adapted from Sunday Baker
Makes about 15-18 bites
*Can be made gluten free and vegan
- 1 cup rolled oats
- 1/4 cup roasted almonds
- 2 TBSP ground flaxseeds (optional)
- 2-3 TBSP almond butter (or other nut butter)
- 1/4 cup brown rice syrup (or honey/maple syrup)
- 1/3 cup butterscotch chips
- 1/2 tsp vanilla extract
In a food processor (a Magic Bullet works well too), grind rolled oats and almonds until they are the consistency of coarse sand. Add the ground flaxseeds (optional), almond butter, brown rice syrup (or sweetener of choice) and vanilla extract and continue to process until fully incorporated. Depending on the drippiness of your nut butter, you may need to add more or less (or more or less sweetener). Do not worry if the dough is not sticky. The dough will come together in the rolling process.
Add butterscotch chips to the dough and roll dough into bite-size balls.
- If you are not a fan of butterscotch chips (gasp!), you can sub milk/dark/white chocolate chips or peanut butter chips. Whatever your heart desires.
- The recipe can be made gluten free and/or vegan by using gluten/dairy free oats and chocolate chips.
- I made them with and without ground flaxseeds—both worked out well. If you add the ground flaxseeds, you may need to adjust the amount of nut butter/syrup.
Now if you’ll excuse me, I need to go coat these babies in the other love of my life, chocolate!
Can you say Chocolate Covered Oatmeal Butterscotch Cookie Dough Truffles?!!
Have a sweet weekend!
Tell me: Your favorite type of cookie!
Though I love oatmeal butterscotch, my favorite is pecan, caramel, and chocolate chip. Okay, now I’m drooling on my keyboard.