Oat Flour Shortbread Cookies

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5 from 9 votes

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These Oat Flour Shortbread Cookies are super-simple egg-free, dairy-free, 4-ingredient cookies made with no refined sugar for a sweet, crispy texture.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/oat-flour-shortbread-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: shortbread

Calories: 109.4kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Homemade Oat Flour (note 1)
2 tablespoons Mild-Flavor Olive Oil (note 2)
¼ cup Maple Syrup (note 3)
1 teaspoon Vanilla Extract (note 4)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
In a mixing bowl add, oat flour, olive oil, maple syrup, and vanilla extract.
Use a rubber spatula to stir ingredients together and form a soft, sticky dough. If it's too wet or runny, add a little bit more oat flour. The dough should be sticky, soft. You can oil your hands to form a dough ball. The ball should be soft and lightly spread, not firm as a rock. If it's too hard, add a bit of water to rehydrate the batter.
Oil hands with olive oil, grab a tablespoon of dough, roll a ball, and place on the prepared baking sheet, leaving an inch of space between each ball.
Use the back of a spoon, lightly oiled, to press the cookie into a flat round shape.
Use a fork to prick the cookies a few times and give them a shortbread look.
Bake the cookies for 15 minutes at 350°F (180°C) until the sides are golden brown.
Let them cool down on a cooling rack to firm up and crisp.

Notes

Note 1: If you use store-bought oat flour, you will need way less, as the texture is finer and absorbs more liquid.

Note 2: Or melted plant-based butter, or any low-flavor oil you love.

Note 3: Or agave syrup or coconut nectar.

Note 4: or 1/2 teaspoon of almond extract. Or lemon extract and 1 teaspoon of lemon zest, or orange extract and orange zest.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cookies for up to 7 days in an airtight container at room temperature.

Nutrition