Oat Flour Sugar Cookies

Why You'll Love These Oat Flour Sugar Cookies

These are traditional sugar cookies made with simple ingredients and hit all the notes you want in a classic cookie. Here's why you'll love this delicious recipe for oat flour sugar cookies:

• Gluten-free yet you'd hardly know it! Naturally gluten-free oat flour performs beautifully in this recipe, mimicking a traditional sugar cookie made with all-purpose flour.
• Easily adaptable. Dress these cookies up with sprinkles or frosting or serve them plain. This solid recipe delivers big on flavor every time, no matter how you finish them.
• Quick and simple. You'll be able to find all of the ingredients needed at your local grocery store, and it take just minutes to put the dough together.

What You'll Need

From simple ingredients comes something so good! The full ingredient amounts and instructions will be in the recipe card at the end of this post.

• Oat flour - A beautifully versatile naturally gluten-free flour, oat flour is delicious in this recipe and the only flour needed. Swap all purpose gluten free flour like my homemade gluten free flour blend if needed, or try brown rice flour.
• Baking powder - Make sure to use fresh baking powder for the best results!
• Butter - I use unsalted butter in my baking recipes but salted butter will work in a pinch. Slightly reduce the amount of salt to compensate.
• Egg - Use a large egg at room temperature so that it blends in easily.
• Vanilla extract - Use a good-quality, pure vanilla extract in these cookies because you'll really be able to taste the flavor.
• Salt - I always use fine grain sea salt in my recipes!
• Sugar - Just the right amount of granulated sugar sweetens these cookies.

Tips and Variation Suggestions

If you've made sugar cookies, you know that they're not a fussy cookie, but you'll need to follow a few best practices to avoid any sticky dough (or, conversely, dry dough that cracks when you roll it out). I've included a few tips plus some variations below:

• Rest the dough: Let the dough rest and chill in the fridge for at least 15 minutes before baking, or up to 3 days in advance of baking. Oat flour, like all gluten-free flours, benefits from a rest to let it absorb liquids. This
• Use room temperature ingredients: Bring ingredients to room temperature before using. This is particularly important for the butter - if it's nice and soft, it will incorporate better into the batter, making for a smoother and more uniform cookie.
• Use good quality ingredients: There are so few ingredients in these cookies that it's important to try to use decent-quality ingredients! Choose pure vanilla extract and good butter to make these oat flour sugar cookies the best they can be.
• Make ahead: You can prepare the dough and hold it in the fridge for up to 5 days, or freeze the dough for up to 3 months. Defrost it in the fridge before rolling out.
• Don't worry if the dough is crumbly. When you're combining the dough, it may seem a bit dry and crumbly. Don't worry! Keep beating the ingredients until they come together. If needed, you can use your hands to squeeze and knead the dough together a few times.
• Make them dairy-free: You can easily make these oat flour cookies dairy-free. Swap a non-dairy butter or slightly softened coconut oil for the butter.
• Make them vegan: Substitute for the butter as detailed above, and either omit the egg or use a flax egg substitute.
• Make them refined sugar-free: I love to use maple sugar when I make sugar cookies. The subtle, natural sweetness of the maple sugar take them over the top (and, make them refined sugar-free!).
• Oat flour substitute: If you don't eat oats, you can use sorghum flour, or try an all-purpose 1:1 gluten-free baking flour.

Proper Storage

• Counter - Store cookies in an airtight container at room temperature for up to 5 days.
• Fridge - Keep oat flour sugar cookies in an airtight container or sealable bag in the fridge for up to 10 days. You can store the dough, well wrapped in plastic, for up to 5 days in the fridge.
• Freezer - Place layers of cookies with parchment paper in between them in an airtight, freezer-safe container for up to 3 months. Thaw the cookies in the fridge before eating.