Why You’ll Love Them
They taste amazing. These gluten-free sugar cookies are just as delicious as the kind made with all-purpose flour. You can stir the dough together in just minutes! They are easy to decorate. Oat flour creates a cookie dough that is easy to work with, so you can cut these cookies into fun shapes for holiday decorating. They are simple to make. No complicated ingredients required! Oat flour is made from ground oats, so you can even make it at home to save yourself a trip to the store. It has a very similar texture to all-purpose flour, so it creates a chewy texture without relying on multiple flours. They are easy to customize. This recipe calls for almond extract for extra flavor, but you can leave that out if you need a nut-free cookie. You can also make these dairy-free and vegan, if you need to! (See the substitution tips below.)
Ingredients You’ll Need
What’s in oat flour cookies?
Oat flourSugarButter (or coconut oil)EggVanilla extractAlmond extract (helps hide the oat flavor)Baking powderSalt
You can easily make this recipe dairy-free by using coconut oil instead of butter, and you can use any variety of granulated sugar that you prefer. I used white sugar for these photos, to keep the cookies light in color, but coconut sugar will work, too, if you don’t mind a darker hue to your sugar cookies. Wondering if you can use another flour? Check out my Almond Flour Sugar Cookies, if you need another gluten-free alternative. (Don’t use another flour, without expecting different results.)
How to Make Oat Flour Sugar Cookies
- Cream the butter & sugar. In a large mixing bowl, combine the butter and sugar and mix well. Add in the the egg, vanilla extract, and almond extract, and stir again, until the mixture looks smooth.
- Add in the dry ingredients. Next, add in the oat flour, baking powder, and salt. Stir well, until the dough comes together and looks uniform. Place the dough in the fridge to chill for 10 to 15 minutes, if you want to make cut-out shapes. (The dough will become quite hard if you leave it in the fridge longer, so keep that in mind if you want to make them ahead. It will soften up with time again, though!)
- Cut-out the cookies. Arrange a large piece of parchment paper on your counter, and set the chilled dough in the center of it. Place another piece of parchment paper on top of the dough, then use a rolling pin to roll the dough into a flat sheet, about a 1/4-inch thick. Use your favorite cookie cutters to cut-out the cookie dough. Remove the excess dough, and transfer them to a parchment lined baking sheet. Repeat the process, rolling out the scraps again, until you’ve used all of the cookie dough. You should get roughly 20 to 24 cookies from this batch, depending on the size of your cookie cutters.
- Bake. Arrange the cookies at least 2 inches apart from each other on the lined baking sheet, then bake at 350ºF for 7 to 10 minutes, depending on how crispy you like them. I prefer soft sugar cookies, so I pull them out of the oven at the 7-minute mark, and then let them finish cooling directly on the pan. They will firm up as they cool. For crispier sugar cookies, let them bake for 10 minutes, then let them cool on the pan.
- Decorate. As soon as the cookies are completely cool, you can decorate them with your favorite frosting and sprinkles. Store any leftover cookies in an airtight container at room temperature for up to 3 days, or store them in the refrigerator for up to a week. You can also freeze cookies for up to 3 months. Looking for more cookie recipes? Try Oat Flour Chocolate Chip Cookies, Banana Oatmeal Cookies, or Gluten-Free Chocolate Cookies for more ideas. If you try these Oat Flour Sugar Cookies, please leave a comment and star rating below letting me know how you like them!
