Oatmeal Coconut Dreams with White Chocolate and Butterscotch Chips (Gluten Free)

These cookies are the ultimate cookie for any coconut lover and white chocolate chip fan. They’re chewy and so irresistible! They happen to be gluten-free but are sure to be a hit everywhere you take them. Perfect to make this holiday season. Once baked, I like to store mine in the freezer for an anytime treat. I actually love to eat them frozen. So rich tasting one is super satisfying. Each has 76 calories and 3 grams of fat.
Oatmeal Coconut Dreams with White Chocolate and Butterscotch Chips (Gluten Free)

Helpful Tips About this Recipe

Makes 50 cookies total

Healthy Benefits
Rolled oats are very good for you. There is 25 years of clinical proof to show the soluble fiber in rolled oats can help lower cholesterol, which has wonderful benefits for the heart

Shopping Tips
If making gluten-free, look for a brand of white chocolate chips that are gluten-free such as Nestles. 
Bob’s Red Mill Gluten-Free Rolled Oats are one of the brands available in many supermarkets and health food markets. There are other brands of gluten free rolled oats available. If not making gluten-free, I use Quaker old-fashion rolled oats.
Parchment paper is available in most supermarkets in the plastic wrap and foil aisle. It’s packaged the same. Target, Bed Bath and Beyond and Smart and Final also sell it.

Weight Watchers Points Plus 2
SKINNY FACTS: for 1 cookie
76 calories, 3g fat, 1g sat. fat, 1g prot, 12g carbs, 1g fiber, 20mg sod, 8g sugar


Oatmeal Coconut Dreams with White Chocolate and Butterscotch Chips (Gluten Free)

Oatmeal Coconut Dreams with White Chocolate and Butterscotch Chips (Gluten Free)

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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time: 30 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 50
Calories 76 kcal


  • 2 tablespoons light butter or Smart Balance Light, melted  
  • 3 cups old fashioned rolled oats or gluten free oats, see shopping tips
  • 1 (14 oz.) can fat-free sweetened condensed milk
  • 1 cup sweetened coconut,  shredded
  • cup white chocolate chips, Nestles is gluten-free
  • cup butterscotch chips, Hershey’s is gluten-free or use all white chocolate chips
  • 1 teaspoon vanilla extract
  • Parchment paper for baking, see shopping tips


  • In a large bowl, add melted butter. Stir in remaining ingredients. Mix well to combine all ingredients.
  • Refrigerate batter for at least 30 minutes so it’s easier to handle. The batter is not your typical cookie batter.
  • To Bake: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a tablespoon, scoop 1 level tablespoon for each cookie and add to pan. When scooped it creates a little blob of batter. You’ll need to squish each cookie together a bit.  It does hold together once baked.
  • Place both trays in oven. Bake for 10 minutes. Rotate trays and bake for an additional 8-10 minutes or until light golden brown. Total bake time, 16-18 minutes. If you have batter left, bake remaining cookies.
  • Store cooled cookies in an airtight container or plastic bag. These cookies freeze great too!


Serving: 1cookieCalories: 76kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 20mgFiber: 1gSugar: 8gPlus Points: 2
Tried this recipe?Let me know how it was!

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