Oat Flour Sugar Cookies
Servings: 24
Calories: 126kcal
Oat flour sugar cookies taste just as delicious as the traditional version! They're a gluten-free swap perfect for holiday decorating.
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Ingredients
- ½ cup butter , softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¾ cups oat flour (certified gluten-free, if needed)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
Powdered Sugar Frosting (optional)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 to 4 teaspoons water , as needed to thin
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the butter and sugar and mix well.
- Add in the egg, vanilla extract, and almond extract, and mix again until smooth.
- Next, add in the oat flour, baking powder, and salt. Stir well, until the dough looks thick and uniform. Place the bowl of cookie dough in the fridge to chill for 15 minutes. (The dough will become quite firm if you leave it in the fridge longer, but it will soften at room temperature again.)
- Arrange a large piece of parchment paper on your work surface, and place the cookie dough in the center. Place another piece of parchment paper over the top, then use a rolling pin to flatten the dough into a sheet, about a 1/4-inch thick. Use cookie cutters to cut the dough into shapes, and remove the excess dough. Repeat the process with the scraps, until you've cut out all of the dough.
- Transfer the cut-out cookies to the prepared baking sheet, keeping the cookies about 1 inch apart from each other to allow for a bit of spreading. Bake the cookies at 350ºF for 7 to 10 minutes, depending on how crisp you like them. (I stick to 7 minutes for softer centers.)
- Let the cookies cool on the pan until they feel firm enough to handle, about 10 to 15 minutes. Then transfer the cookies to a wire rack to cool completely, and bake any remaining cookies using the baking sheet again.
- As soon as the cookies are cool, you can decorate them with your favorite frosting. To make a powdered sugar frosting, combine 1 cup of powdered sugar with a 1/2 teaspoon of vanilla and almond extract, and about 3 to 4 teaspoons of water, as needed to thin out the texture. Spread the frosting on the cookies, and add any sprinkles you like while the frosting is still wet. (It will eventually harden as it rests.)
- Serve the cookies at room temperature, or store them in an airtight container in the fridge until you're ready to serve them. They will keep well in the fridge for up to a week, or store them in the freezer for up to 3 months.
Notes
Nutrition information is for 1 of 24 cookies, without frosting. This information is automatically calculated, and is just an estimate, not a guarantee. You may get more than 24 cookies from this batch, depending on the size of your cookie cutters.
• For a nut-free cookie: Omit the almond extract. This is added to help hide the oat flavor and make it taste more like a classic sugar cookie.
• For a refined sugar-free cookie: Use coconut sugar in the cookie dough, and try making my Coconut Sugar Frosting or Cashew Frosting, which is sweetened with maple syrup.
• For a vegan cookie: Replace the butter with refined coconut oil (expeller pressed oil will add zero coconut flavor) and swap the egg for a psyllium egg, which is 1 tablespoon of whole psyllium husk mixed with a 1/4 cup of water. You can also try using your favorite powdered egg substitute, or a flax egg, instead.
Nutrition
Calories: 126kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 60mg | Potassium: 64mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Calcium: 14mg | Iron: 1mg