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Oat Flour Sugar Cookies
Oat flour sugar cookies are soft and chewy and can be made as drop cookies or cut-out cookies. These gluten free, vegan cookies are so easy to make, all you need is one bowl and a spoon. They bake up in just 10 minutes! These cookies are dairy free, egg free and nut free.
In a large bowl, combine the avocado oil and coconut sugar. Stir well.
Add oat flour to the bowl with the coconut sugar and stir well. The oat flour will be clumpy, that is ok.
Add the rest of the ingredients to the bowl, stir well.
Allow the cookie dough to rest 1-2 minutes before scooping out the dough (refrigerate for 15-30 minutes if you are doing cut-out cookies).
Scoop out 12 cookies, using a 1 tablespoon cookie scoop. Press down the cookies to about 1/2 inch thickness.
Bake in 350F oven for 10 minutes. Allow to cool completely before moving the cookies (they are fragile).
Notes
To make these cut out cookies:
To make these gluten free vegan sugar cookies into cut out cookies, follow the steps above to make the dough.
Once the dough is mixed, transfer the bowl to the fridge for 15-30 minutes.
After 15-30 minutes, lightly flour the surface with oat flour (I like to put down parchment paper or wax paper for easy clean up). Add the cold dough to the floured surface and roll it out. Note: The thinner the dough, the crispier the cookies will be.
Once the dough is an even thickness, use your cookie cutters to cut out the shapes you desire. Continue rolling the dough back together to make as many cookies as you can. You may need to put it back in the fridge if the dough gets too warm and starts sticking.
Bake in a 350F oven for 8-10 minutes depending on how thick the cookies are. 8 minutes for ¼ inch thick cookies, 10 minutes for ½ inch thick cookies.
Top tips
Properly measure the flour: When measuring out the flour, don't scoop and compress the flour. Instead add air to the flour by stirring it up with a spoon then spoon it into the measuring cups then scrape off any excess flour with the back of a knife. This helps ensure the flour isn't too compact (which would dry out the cookies).
Baking time will depend on how thick the cookies are. The thinner the cookie, the quicker they will bake. If you roll the dough to about 1/4 inch, the cookies will bake in about 8 minutes, 1/2 inch will bake in about 10 minutes. Anything thicker will cook in about 12 minutes. Allow them to cool at least 10 minutes before handling for best results.
If you want traditional looking sugar cookies, use organic sugar instead of coconut sugar. When you use coconut sugar, you will see specks of the sugar in the cookies and the dough will be a bit darker than traditional sugar cookie dough.
To ensure your cookies are certified gluten free, be sure to use gluten free oat flour or make your own oat flour from gluten free oats.
If making drop cookies, you can roll them in granulated sugar or coconut sugar before pressing them down on the baking sheet.
Storing cookies
Countertop: These gluten free sugar cookies can be stored at room temperature for about 24 hours.
Fridge: The cookies are best stored in the fridge in an airtight container. Be sure to allow the cookies to cool off completely on the counter before putting them in the container though. Store for up to 5 days in the fridge.
Freezer: Freeze leftover oat flour cookies for up to 6 months in a freezer safe bag or container.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
134
Fat
7
g
Carbohydrates
16
g
Fiber
1
g
Sugar
5
g
Protein
2
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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