Oat Flour Sugar Cookies (3 Ingredients, No Eggs, No Refined Sugar)
These easy 3-Ingredient Oat Flour Sugar Cookies are healthy sugar cookies made with no eggs and no refined sugar with a delicious crispy texture and oat flavor.
Plus, these healthy sugar cookies are vegan, egg-free, and refined sugar-free, so all good for you!
What Are Oat Flour Sugar Cookies?
Oat Flour Sugar Cookies are similar to regular sugar cookies, but the all-purpose flour is replaced with a healthier alternative: oat flour.
Oat Flour Sugar Cookies are healthy cookies naturally:
Making Oat Flour Sugar Cookies
It’s very easy to make oat flour cookies with only 3 ingredients.
Let me show you how you can make these healthy sugar cookies with crispy edges and delicious hearty flavor
- Homemade oat flour – you can make your own oat flour from rolled oats, or you use almond flour for a vegan, gluten-free recipe option.
- Liquid sweetener – any refined sugar-free sweetener works well, like coconut nectar, agave syrup, or maple syrup. Don’t swap for granulated sweeteners. The recipe won’t work with brown sugar, coconut sugar, or erythritol.
- Melted coconut oil or vegan butter.
Once you’ve made your first batch of these delicious cookies, you can try changing their taste and texture by adding some optional ingredients such as:
- Baking Powder (1/2 teaspoon)
- Baking soda (1/4 teaspoon)
- Vanilla Extract (1/2 teaspoon).
Making The Cookies
Start by preheating your oven to 350°F (180°C). Line two cookie sheets with oiled parchment paper. Set them aside.
To form a dough, simply stir all liquid and dry ingredients together in a mixing bowl using a silicone spatula.
When the dough forms a ball that comes together – not runny – place the bowl in the fridge for 10 minutes.
The dough should be sticky but not liquid or dry. If too dry, add more coconut oil or syrup, one teaspoon at a time. If too wet, add more oat flour.
The dough is sticky, and you must roll the dough between pieces of parchment paper, or it will stick to the rolling pin.
Another option is to form cookie dough balls and flatten them with your hand palm on the cookie sheet.
This is much easier than using cookie cutters that tend to stick to the dough.
Start by oiling two pieces of parchment paper and placing the dough in the center of the first piece.
Then, place the other piece on top of the dough, and using a rolling pin, roll the dough encased between the oiled pieces of parchment paper until 1/4-inch thin.
Cool the baked cookies down on a cooling rack at room temperature.
When they reach room temperature they are ready for decoration.
Cookie Dough Texture
This cookie dough is very different from classic flour-based sugar cookie dough. It’s grainy, darker, chewy, and sticky.
You can decorate the gluten-free sugar cookies using my vegan royal icing recipe, simply made of powdered sugar and water.
Another option is to serve them plain or with some of the frosting below:
Feel free to add some food coloring drops to the icing to create a range of colorful sugar cookies.
Once you’ve iced the cookies, you can add sprinkles, vegan chocolate chips, or even a pinch of salt.
These vegan oat flour sugar cookies can be stored in a cookie jar at room temperature for up to 1 week or frozen for later up to 3 months.
Thaw at room temperature before eating.
If you are allergic to one of this sugar cookie recipe’s ingredients, you can make the following substitutions:
- Oat Flour: if you are allergic to Oat Flour, you can swap it for Almond Flour.
- Coconut Oil: if you are allergic to coconut, use vegan butter.
More Vegan Cookie Recipes
If you like these cookies, you’ll love these as Christmas cookies or for any occasion!
Oat Flour Sugar Cookies
- 1 cup Oat Flour
- 3 tablespoons Maple Syrup
- 2 tablespoons Melted Coconut Oil
- ½ teaspoon Vanilla Extract
- Preheat the oven to 350°F (180°C). Line one or two cookie sheets with parchment paper. Slightly oil paper. Set it aside.
- In a mixing bowl, stir with a silicone spatula: oat flour with melted coconut oil, maple syrup, and vanilla if used. The dough will be sticky, and that's normal.
- Place the bowl in the fridge for 10 minutes to rest the dough.
- Remove the bowl from the fridge, and if the dough is too wet, knead in more oat flour to adjust. The dough will stay sticky but not runny or wet.
- The easiest way to work with oat flour cookie dough is to oil your hands with coconut oil, and roll about one tablespoon of batter between your hands. Place the ball on the oiled cookie sheet and flatten it down with the palm of your hand. You can also use cookie cutters, but it's a bit more challenging – see instructions below.
- Cookie-cutter option: first, oil two pieces of parchment paper and place the dough in the center of the first piece of paper, place the other piece on top of the dough, and using a rolling pin, roll the dough encased between the oiled pieces of parchment paper until 1/4-inch thin.
- Oil the cookie cutters and cut out shapes. Slide an oiled flat tool under the dough to transfer it to the cookie sheet.
- Remove outside dough and reroll it into a ball to reform cookies.
- Bake the cookies for 7-9 minutes until golden brown.
- Cool on a cooling rack before frosting with vegan royal icing.
- Store in a cookie jar at room temperature for up to 1 week or freeze for later up to 3 months. Thaw at room temperature.