Oat Flour Sugar Cookies
Easy and delicious gluten-free sugar cookies made with oat flour.
Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup sugar or maple sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 ¾ cups/300 g gluten-free oat flour
- ½ tsp baking powder
- ¼ tsp 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 1/4-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.
Notes
Oat flour substitution -- these are oat flour sugar cookies, but if you can't do oats, try sorghum flour instead.
Sugar substitute -- you could use cane sugar or maple sugar here. Coconut sugar will also work but will make the cookies darker and bring a deeper flavor note.
Butter substitute -- use your favorite non-dairy butter or a half-cup of coconut oil at cool room temperature.