When I got asked about making a new recipe with Betsy’s Best newest flavor nut butter, Coconut Cashew Butter, I was super thrilled!!!!
But it got me wondering…
What could I make?! 🤔
What would represent & compliment this incredibly YUMMY nut butter?!!
I did a poll on my IG stories.
Brownies or a twist on Oatmeal Scotchies?!
While brownies were the winner, I honestly couldn’t get the scotchie idea out of my head. I’m so glad I decided to make these!!
Gluten free? Yep!
Vegan? They are!
Reduced refined sugar with some help from The Maple Guild?! You betcha! 😉
What You’ll Need:
1 ½ c. Bob’s Red Mill Gluten Free Baking Flour
1 ¼ tsp. Baking Soda
½ tsp. Pink Himalayan Salt
½ tsp. Cinnamon
1 ¼ c. Butter, softened [I used soy free Earth Balance]
¾ c. Brown Sugar
½ c. The Maple Guild Maple Syrup
2 Eggs [my vegan swap: 2 TB. Ground Flax Meal + 6 TB. Water]
3 c. Bob’s Red Mill Gluten Free Oats
¼ c. Shredded Coconut
⅔ c. Coconut Cashew Butter
Preheat oven to 375°.
Combine flour, baking soda, salt & cinnamon in small bowl. Set aside.
Combine ground flax meal & water in small bowl. Set aside.
Beat butter and brown sugar in large bowl. Then add maple syrup & eggs/egg replacement.
Gradually beat in flour mixture.
Stir in coconut, oats and coconut cashew butter.
Pour into greased 15×10 jelly pan and bake for 18-22 minutes or until lightly browned.
Let cool before cutting.