Learn how to make vegan oat flour cut out cookies! They are gluten-free, oil-free, and straightforward to make, too(no mixer and no chilling required!).
Here’s a vanilla sugar cut out cookies recipe for all of your cookie decorating needs, whether for the fall and winter holidays, or any special occasion thorough the year.
What makes it extra special is that the cookies are made from finely ground oat flour, which delivers toasty flavor and crisp-tender edges.
The oat flour sugar cookies are delightful as they are, with a splash of vanilla extract, but they can be transformed into countless cookie options with additions such as spices, citrus zest, other (or additional) extracts, or perhaps some finely chopped rosemary or thyme leaves.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Refined sugar-free
- Quick & straightforward to make
- No chilling required
- No mixer required (no stand mixer, no hand mixer)
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
The ingredients for the vegan oat flour cut out cookies is short and sweet:
- smooth cashew butter (see notes for alternatives)
- coconut sugar (see notes for alternatives)
- baking powder, (certified gluten-free, as needed)
- salt
- oat flour (very finely ground)
- tapioca flour (see notes for alternatives)
- vanilla extract
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
- Preheat the oven to 350F (180C). Line a cookie sheet with parchment paper.
- In a large mixing bowl bowl, combine the cashew butter, coconut sugar and boiling water, whisking until blended and smooth. Stir in the vanilla extract.
- In a medium mixing bowl, whisk the oat flour, tapioca flour, baking powderand salt until blended.
- Add the dry ingredients to the wet ingredients, stirring until combined into a cohesive dough. If the dough seems too dry, add a few more drops of water.
- Divide the dough into two portions. On a silicone mat, wax paper or parchment paper, roll one portion of the dough to 1/4-inch thickness (using a rolling pin). Dust with a small amount of tapioca flour, to prevent sticking, as needed.
- Use a medium size cookie cutter to cut out one shape. Slide a metal spatula under the cut-out dough and move to the prepared baking sheet.
- Repeat with remaining dough. The dough can be re-rolled many times (it will not compromise the dough, at all). Space the cookies about 1 -inch (2.5 cm) apart on sheet.
- Bake one sheet at a time in the preheated oven for 6 to 8 minutes until set and very light golden brown. Cool on cookie sheet for 3 minutes before (carefully) transferring to a wire rack to cool completely.
- The cookies are somewhat delicate while warm. They will be perfectly firm once completely cooled.
Enjoy decorating the cookies, or keep them perfectly plain. I love icing these with the straightforwardCoconut Butter Icingincluded in myMaple Almond Flour Cut Out Cookies, or with a plain powdered sugar and nondairy milk icing (add just enough liquid to make a medium thick consistency).
Happy baking!
FAQ
- How Should the Cookies Be Stored?Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.
- What Can Be Used in Place of the Cashew Butter?I have only tested the recipe with cashew butter, but an equal amount of very smooth almond butter, peanut butter, tahini or sunflower seed butter should work in place of the cashew butter.
- What Can Be Used in Place of the Coconut Sugar?An equal amount of brown sugar can be used in place of the coconut sugar.
- Can I Use Cassava Flour in place of Tapioca Flour?No. Cassava flour and tapioca starch are both made from the roots of cassava plants, but they are not equivalent ingredients. The former cannot be used in place of the latter in this recipe.
- What Can Be Used in Place of the Tapioca Flour?I have only tested the recipe with tapioca flour, but an equal amount of cornstarch or potato starch should work in place of the tapioca flour.
Happy baking!
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Vegan Oat Flour Cut Out Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 20 cookies (medium size)
Ingredients
- 3/4 cup smooth cashew butter (see notes for alternatives)
- 1/2 cup coconut sugar (see notes for alternatives)
- 1/4 cup boiling water
- 1/2 teaspoon baking powder (certified gluten-free, as needed)
- 1/4 teaspoon salt
- 1.25 cups oat flour (very finely ground)
- 1/3 cup tapioca flour (see notes for alternatives)
- 1 teaspoon vanilla extract
- Optional: Straightforward Coconut Butter Icing (see notes)
Method
- Preheat the oven to 350F (180C). Line a cookie sheet with parchment paper .
- In a large mixing bowl bowl, combine the cashew butter, coconut sugar and boiling water, whisking until blended and smooth. Stir in the vanilla extract .
- In a medium mixing bowl, whisk the oat flour, tapioca flour, baking powder and salt until blended.
- Add the dry ingredients to the wet ingredients, stirring until combined into a cohesive dough. If the dough seems too dry, add a few more drops of water.
- Divide the dough into two portions. On a silicone mat, wax paper or parchment paper , roll one portion of the dough to 1/4-inch thickness (using a rolling pin ).
- Use a medium size cookie cutter to cut out one shape. Slide a metal spatula under the cut-out dough and move to the prepared baking sheet .
- Repeat with remaining dough. The dough can be re-rolled many times (it will not compromise the dough, at all). Space the cookies about 1 -inch (2.5 cm) apart on sheet.
- Bake one sheet at a time in the preheated oven for 6 to 8 minutes until set and very light golden brown. Cool on cookie sheet for 3 minutes before (carefully) transferring to a wire rack to cool completely.
- The cookies are somewhat delicate while warm. They will be perfectly firm once completely cooled. Ice the cookies, as desired.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months. Alternatives to cashew butter: I have only tested the recipe with cashew butter, but an equal amount of very smooth almond butter , peanut butter, tahini or sunflower seed butter should work in place of the cashew butter. Alternative Sweeteners: An equal amount of brown sugar can be used in place of the coconut sugar . Tapioca Flour Alternatives: I have only tested the recipe with tapioca flour, but an equal amount of cornstarch or potato starch should work in place of the tapioca flour. Tip: Note that cassava flour and tapioca starch are not equivalent ingredients. The former cannot be used in place of the latter in this recipe. Icing Options: Consider icing the cookies with my straightforward Coconut Butter Icing included in my Maple Almond Flour Cut Out Cookies , or with a plain powdered sugar and nondairy milk icing (add just enough liquid to make a medium thick consistency).
