Oat flour sugar cookies are a delicious gluten-free cookie option that don't need to be saved just for the holidays!
Oat Flour Sugar Cookies Recipe
I did a baking blitz during the week before Christmas and I'm still dusting off the crumbs. I did my annual cookie box and made two cookies plates for our neighbor friends. For those, I made almond thumbprints (recipe to come), peanut butter cookies, and gluten-free sugar cookies, but different from last year's recipe . This time, I used just oat flour and they were so good I had to make another batch to celebrate the new year.
These are tender, flavorful cookies made with simple ingredients and hit all the notes you want in sugar cookies. Oat flour performs beautifully here, mimicking a traditional sugar cookie made with all-purpose flour, and you'll also get a nice whole grain hit. My youngest decorated the cookies liberally with sprinkles and they were delicious, but they are just as good without.
What You'll Need to Bake Oat Flour Sugar Cookies
- Oat flour: A beautifully versatile naturally gluten-free flour, oat flour is delicious in this recipe and the only flour needed
- Baking powder
- Unsalted butter
- Egg: Use a large egg
- Pure vanilla extract
- Fine sea salt
- Sugar or maple sugar
Tips for Success
- Let batter rest and chill in the fridge for at least 15 minutes before baking, or longer if you can. Oat flour really benefits from a rest to let it absorb liquids.
- Bring ingredients to room temperature before using.
- See “Notes” section following the recipe for substitution suggestions.
How to Store
Oat flour sugar cookies will keep in an air-tight container at room temperature for 5 days.
Oat Flour Sugar Cookies
Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup sugar or maple sugar
- 1 large egg large
- 1 teaspoon pure vanilla extract
- 2 ¾ cups/300 g gluten-free oat flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Instructions
- Line two cookie sheets with parchment paper.
- In a large bowl using an electric mixer, combine the butter and sugar and mix until light and fluffy, about two minutes.
- Add the egg and vanilla extract and mix until well combined.
- Beat in the oat flour, baking powder, and salt. Mix well, until the dough looks thick and uniform. Cover the bowl with a piece of plastic wrap and place in in the fridge to chill for at least 10 to 15 minutes.
- When ready to roll out cookies, preheat the oven to 350° F. Take the cookie dough out of the fridge and let the dough rest a few minutes at room temperature to soften. Then line a work surface with a large piece of parchment paper. Place the cookie dough in the center and sprinkle with oat flour. Also flour a rolling pin and roll out the dough into a ¼-inch thick sheet. Use cookie cutters to cut the dough into shapes and place on the cookie sheet. Decorate with sprinkles if you wish!
- Place in the oven and bake for about 8-10 minutes depending on how crisp you wish the cookies to be. I found 9 minutes to be perfect.
- Remove cookies from oven and cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Cookies will keep in an air-tight container at room temperature for 5 days.
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