Oat Flour Sugar Cookies -

4.88 from 16 votes

Oat Flour Sugar Cookies

Tender and buttery oat flour sugar cookies are as perfect in the holiday cookie tin as they are all year round. Naturally gluten-free oat flour plus pure vanilla extract, good butter, and sugar make these cookies stand out.

Prep Time2

Cook Time10

Total Time2 10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 89kcal

Author: Nicole Spiridakis

Ingredients

½ cup unsalted butter at room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 ¾ cups gluten-free oat flour , 300 grams
½ teaspoon baking powder
¼ teaspoon fine sea salt

US Customary - Metric

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. 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 them 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.

Notes

Rest the batter: Let batter rest and chill in the fridge for at least 15 minutes before baking, or longer if you can. Oat flour, like all gluten-free flours, benefits from a rest to let it absorb liquids.

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 truly stand out.

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.

Nutrition