When was the last time you had butterscotch cookies? What about vegan ones? Regardless of your answer, these vegan butterscotch chip cookies are so delightful that you’ll want to make them just in time for Christmas! These would make a fantastic dessert to bring to your holiday cookie swap, but you can always leave them out for Santa with a glass of almond milk. Or, if Christmas flies by and you still haven’t made these, they are a great treat for any New Years celebration as well.
I have been searching for vegan butterscotch chips for ages (ok, not really that long but hopefully you catch my drift)! I stumbled upon these King David ones completely by chance at Nooch Vegan Market in Denver. Unfortunately, any others I found in typical supermarkets contained dairy. You can look for these particular chips online on places like this. However, there are plenty of other vegan varieties online here or here. Don’t have time to get butterscotch chips? No worries! You can also sub in some vegan peanut butter chips. I have never actually found vegan PB chips in stores, but I happened to find a super simple recipe over on Minimalist Baker if you’re pressed for time.
Would you look at that plate? Don’t you just want to grab a cookie right out of the screen? I’ll admit that I snagged a cookie before they were fully cooled, because I was too anxious to try one. As for the majority of these, they are going to a cookie exchange at my mom’s work. My fingers are crossed that everyone enjoys them! Even if the other people at the cookie exchange are not exactly vegan, these are great for those with nut, dairy, and egg allergies or for people who are watching their cholesterol or looking to eat a little healthier. Yes, they are still cookies so try not to eat them all at once or you might get a stomach ache. Just a disclaimer!
If the taste of these cookies isn’t spectacular all on its own, the appearance is extremely appetizing. I really love the light-colored butterscotch chips in contrast with soft exterior of each cookie. I recommend baking these just for the sweet, freshly baked aroma that they add to your home. It reminds me of an oatmeal-cinnamon type of cookie smell, and the taste is very similar as well. I make a joke with my family that cookies baking in the oven are a natural room deodorizer. Why gift someone a candle when you can bring them these cookies, the baking mix in a cute DIY present, or simply pass on the recipe?
Did you get to do some baking this holiday season? Let me know in the comments what you got to bake. You get bonus points if it happens to include these Butterscotch Chip Cookies!
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 cup white whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup firmly packed brown sugar
- 1/2 cup vegan butter
- 1 teaspoon vanilla extract
- 1/2-3/4 cups vegan butterscotch chips
- 1. Preheat the oven to 400ºF, and lightly grease or line one cookie sheet with parchment paper.
- 2. In a small bowl, stir together flax and water. Set aside for 5 minutes or until thickened. While it sits, grind your oats in a food processor or blender until you get a flour consistency. Add it to a separate medium bowl and whisk it with the flour, baking powder, baking soda, salt, and cinnamon.
- 3. In a large bowl, beat sugar and butter until combined. Beat in flax mixture and vanilla. Add flour mixture to sugar mixture and stir until combined. Stir in butterscotch chips
- 4. Drop heaping tablespoonfuls of dough onto baking sheet, spacing dough about 2 inches apart.
- 5. Bake for 10-12 minutes or until cookies are set. Let cool on baking sheets for 5 minutes then transfer to wire racks to continue to cool.