Oat Flour Sugar Cookies make an indulgent gluten-free travel treat that are simple, quick, and fun to arrange! They make cutting out shapes an enjoyable endeavor!
Why You’ll Like Them
These gluten-free sugar cookies look incredible and taste just as delectable! Simply stir up a batch in minutes! You might just become hooked!
Oat flour makes for easy cookie dough to shape into delightful cookies that you could decorate as trip souvenirs. Simply break off small bits for decoration as needed!
Oat flour is one of the easiest types of flours to create at home without needing refined components! Just grind up some ground oats at home for instantaneous homemade all-purpose-flour-style chewiness without using multiple flour types!
These cookies can easily be customized. Although this recipe calls for almond extract to add extra flavor, nut-free options could easily be swapped out without losing their signature flavor! Plus you could always go dairy and vegan (see substitution ideas below!)!
Are Oat Flour Cookies Possible, What Else Will You Need, And So On
- Prepare Oat Flour With Sugar And Butter (Or Coconut Oil). 2. Combine Vanilla Extract With Almond Extract For More Flavor And Cover Oat Style umplut Baking Powder.
Make this recipe dairy-free easily by substituting coconut oil for butter in this recipe and any type of granulated sugar you like; I used white sugar here so my cookies stayed light in color; coconut sugar will work just as well if desired!
Wondering when it is best to switch up your flour? For an excellent gluten-free option, I offer my Almond Flour Sugar Cookies recipe as a starting point (don’t use other forms without expecting different outcomes!).
How to make Oat Flour Sugar Cookies
- Start by creaming together butter & sugar.
Combine butter and sugar in an extra-large mixing bowl until all components have been thoroughly mixed together.
Add egg, vanilla extract and almond extract and combine; stirring as needed until mixture appears clear.
- Add moisturizer throughout the dry areas.
Subsequently, combine oat flour, baking powder and salt before stirring thoroughly to form uniform dough that comes together quickly.
Place the dough in the fridge to chill out for 10 to 15 minutes when planning on creating cut-out shapes (keep in mind that leaving it longer may harden it further, though!) before taking up on this project. Remember it will soften again over time though!
- Reduce the cookies accordingly.
Prepare an impressive sheet of parchment paper on your countertop, and place the chilled dough at its heart. Cover this dough with another sheet, using a rolling pin to form it into an even sheet that measures around 1/4-inch in thickness.
Cutting cookies out with cookie cutters and placing the excess onto parchment lined baking sheets. Repeat the strategy, rolling out scraps once more until all your cookie dough has been used up.
With any given batch, it should yield between 20-24 cookies, depending on the size of your cookie cutters.
- Bake.
To bake the cookies evenly spaced out over 2 inches apart on an un-greased baking sheet at 350oF for 7 to 10 minutes depending on their crispy-ness preference (I like soft sugar cookies so I take mine out at 7-minute mark and leave to finish cooling as soon as they hit room temperature; they may plump up more as they cool).
For crispier sugar cookies, bake for 10 minutes then allow to chill on their pans before moving them from oven.
- Decorate.
Once the cookies have set completely, decorate them using your choice of frosting and embellishments to complete them.
Store any leftover cookies in an airtight container at room temperature for three to three and half days or in the fridge for seven to ten days; you could also freeze cookies up to three months – both methods yield great results!
Questions Regarding Common Topics Continue To Be Requested.
Are There Options Available To Me to Make These Vegan?
Absolutely. Simply replace the butter in this recipe with vegan butter or coconut oil, as well as replacing one egg with either psyllium husk (combined with 1/4 cup water) or ground flax seeds mixed with 3 tablespoons water).
Can I utilize a certain sugar?
This recipe works best when made using granulated sugar (not pure maple syrup – I tried!), though any type of refined-sugar-free sugar such as brown or coconut sugar could work just as well if desired. I don’t know exactly how sugar-free alternatives would fare but feel free to experiment together until your favorite type works!
Could I use baking soda instead of powder for my needs?
Sure thing. Just use half as much.
Are you in search of more cookie recipes? Try Oat Flour Chocolate Chip Cookies, Banana Oatmeal Cookies or Gluten-Free Chocolate Cookies as they could offer extra inspiration!
Oat Flour Sugar Cookies
These gluten-free sugar cookies made with full grain oat flour taste just as delectable! Perfect to spice up holiday celebrations.
Prep Time for dinner takes 12 minutes; cooking dinner requires 8 minutes.
Chill Time: 20 Minuten
Total Time: 40 MinUS Servings: 24 Contains 1/2 Cup Butter Softened with Sugar for Best Results and one large egg along with vanilla and almond extracts (1 teaspoon each) and chill for 20 Minutes, then complete in 40 Minutes as follow. (N.B: The sugar content could differ by 2-3 tablespoons from what appears here depending upon where your butter was softened). Ultimately 24 Servings are Available per Batch of Buttersoftening/Softening).
Oat Flour (if preferred, licensed gluten-free)
1/2 Teaspoon Baking Powder 1/4 Teaspoon Sea Salt mes Powdered Sugar Frosting (optional, but recommended) 1 Cup Powdered Sugar, along with 1/2 teaspoon Vanilla Extract, 1/2 Teaspoon Almond Extract, 3 to 4 Teaspoons of Water to thin to desired thinness, as desired & instructions
Preheat the oven to 350oF, and line an enormous baking sheet with parchment paper. Next, in an additional large bowl combine butter and sugar properly before mixing into one of these baking sheets.
Add egg, vanilla extract and almond extract, then whisk for another few seconds until everything has mixed evenly.
Subsequently, stir together the oat flour, baking powder and salt until your dough appears thick and uniform. Chill for 10 to 15 minutes in the fridge (dough may become firm if left in longer, however as soon as exposed to room temperature again it should soften again) then place in storage (either under weighted tupperware lids or directly inside fridge.)
Assemble an expansive sheet of parchment paper on your work bench and place cookie dough at its core. Place another sheet on top, using a rolling pin to flatten out the dough to 1/4-inch thickness using rolling pin and use cookie cutters to cut shapes out of it as you remove excess dough from this process.
Transfer the cut-out cookies onto a baking sheet prepared at 350oF for 7 to 10 minutes depending on how crisp or soft your amenities need to be. (For softer facilities I typically bake 7 minutes.)
Let the cookies cool until they feel firm enough for handling, about 10-15 minutes. Transfer the cookies onto a wire rack to cool fully; any leftover cookies can be baked again using their respective baking sheets.
As soon as your cookies have cooled off, you can decorate them further using any desired frosting. For powdered sugar frostings, combine one cup of powdered sugar with 1/2 teaspoon each vanilla and almond extract and 3-4 teaspoons of water, to thin out texture as necessary. Apply frosting generously over cookies while frosting is still soft; sprinkle any decorative pieces you desire while spreading while moist (it will harden as it sits).
Serve the cookies at room temperature or store in an airtight container in the fridge until ready for serving; they should keep for as much as 1 week in the fridge or even up to three months when placed in the freezer.
Notes
Weight loss plan information applies to 1 of 24 cookies without frosting and was automatically calculated, however is only an estimate and shouldn’t be seen as guaranteed – you could get more than 24 cookies depending on how large or small your cookie cutters are.
- For nut-free cookies: For best results, leave out almond extract which serves to mask its distinctive oatmeal taste and make this treat taste like traditional sugar cookies.
*To create refined sugar-free cookies: Use coconut sugar throughout the dough and try my Coconut Sugar Frosting or Cashew Frosting which are sweetened with maple syrup respectively.
*To create vegan cookies: Replace butter with refined coconut oil (expeller pressed oil will give an irreducibly minimal coconut taste), and swapping an egg for a Psyllium Egg (1 tablespoon of full Psyllium Husk mixed with 1/4 cup water); alternatively try your preferred powdered egg substitute or flax egg as alternatives.
Weight Loss Plan Vitality (126kcals), Carbs: 17g, Protein 2g and Fat 5g are listed here with each serving as following; saturated Fat: 3g; polyunsatured & monosaturated FATS (1 and 1) as well as Trans Fat (0.2) making Ldl cholesterol 18mg in comparison with 60 mg sodium + 64mg pot ash + 1 gram fiber with 8 grams sugar content as the final value resulting in 18 mg LDL Cholesterol 18mg =18mg in comparison. Calcium + 14mg + Iron 1mg = 1.
In case you try these Oat Flour Sugar Cookies, leave a comment or star rating below letting me know how they turned out for you! I’d also appreciate hearing what feedback there might be so I can adjust accordingly next time!
