No-Bake Tastykake-Inspired Butterscotch Oatmeal Cookies

Gluten Free
Dairy Free
Health score
8%
No-Bake Tastykake-Inspired Butterscotch Oatmeal Cookies
15 min.
8
332kcal

Suggestions


Indulge your sweet tooth with these delightful No-Bake Tastykake-Inspired Butterscotch Oatmeal Cookies—an irresistible treat that is both gluten-free and dairy-free! Perfect for those who crave a quick and easy dessert, this recipe promises to have you enjoying your homemade goodies in just 15 minutes. Each bite delivers a satisfying combination of rich butterscotch and creamy peanut butter, mingled with wholesome rolled oats and naturally sweetened applesauce.

Not only are these cookies a delicious way to satisfy your dessert cravings, but they also pack a punch with their enticing flavors and textures. The warm, gooey mixture comes together effortlessly on the stovetop, making it a fun and simple project for bakers of all ages. Plus, with a nutritional breakdown that balances protein, healthy fats, and carbs, these cookies are a guilt-free indulgence.

Whether you’re hosting a casual get-together, looking for a quick snack, or simply treating yourself after a long day, these No-Bake Butterscotch Oatmeal Cookies are the perfect choice. Chill them in cupcake liners for an easy serving option that guests will love. Get ready to impress your family and friends with this delightful dessert that brings the joy of homemade baking without the fuss. Enjoy the sweetness of life, one cookie at a time!

Ingredients

  • cup vanilla almond milk fine ("regular" or soy milk is also )
  • cup butterscotch chips (I used Nestle Tollhouse Butterscotch Morsels)
  • cup peanut butter 
  • cup oats instant (not or old-fashioned)
  •  granulated sugar white
  • cup apple sauce unsweetened

Equipment

  • bowl
  • frying pan
  • pot
  • stove
  • muffin liners

Directions

  1. Set aside the peanut butter and oats in a bowl. Pre-measure for ease.
  2. Bring to a slow boil the butterscotch chips, applesauce, sugar, and milk in a pot on the stove top.
  3. Add the butterscotch, applesauce, sugar, and milk mixture to the oats and quickly fold in the peanut butter.
  4. Mix well.
  5. Spoon mixture into 8 to 12 cupcake liners. (The original recipe suggests an 8x8 pan, but given the stickiness of the bars, I think the individual liners work better). Chill for 4 hours.

Nutrition Facts

Calories332kcal
Protein10.15%
Fat47.29%
Carbs42.56%

Properties

Glycemic Index
15.51
Glycemic Load
3.21
Inflammation Score
-4
Nutrition Score
8.96956518422%

Flavonoids

Catechin
0.21mg
Epicatechin
1.65mg
Quercetin
0.61mg

Nutrients percent of daily need

Calories:331.7kcal
16.58%
Fat:18.25g
28.07%
Saturated Fat:3.81g
23.81%
Carbohydrates:36.96g
12.32%
Net Carbohydrates:33.96g
12.35%
Sugar:23.61g
26.24%
Cholesterol:1.91mg
0.64%
Sodium:263.28mg
11.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.81g
17.62%
Manganese:0.85mg
42.43%
Vitamin B3:4.43mg
22.14%
Vitamin E:3.05mg
20.32%
Magnesium:69.4mg
17.35%
Phosphorus:152.62mg
15.26%
Fiber:3g
12%
Copper:0.18mg
9.18%
Zinc:1.22mg
8.11%
Vitamin B6:0.16mg
8.08%
Folate:31.89µg
7.97%
Potassium:241.79mg
6.91%
Vitamin B1:0.1mg
6.77%
Selenium:4.47µg
6.39%
Calcium:60.64mg
6.06%
Iron:1.06mg
5.89%
Vitamin B2:0.09mg
5.29%
Vitamin B5:0.47mg
4.69%