If Santa was gluten-free, I’d make him these cookies. Well, I’d make sure to use gluten-free oats, first, but these are by far one of my favorite gluten-free treats I’ve made- and the nice part is, the flour uses 100% OATS, and nothing else– making them easy, accessible AND inexpensive (have you seen the price of gluten-free flour, these days?!). Chewy, with that classic cinnamon-sugary sweet and slightly tangy indistinguishable snickerdoodle taste (it comes from the cream of tartar!), these cookies became an immediate hit, in our house!
Oat flour is super easy to make at home (though know that homemade oat flour does tend to have a more chewy texture– as seen in these photos, than store bought, I find it’s a worthwhile trade-off for the price!). All you need to do is measure out your oats in cups (using a dry measuring cup) and blend in a food processor or blender until a fine meal- use as you would flour!
Chewy Oat Flour Snickerdoodles
Makes 24 cookies
2 cups oat flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
For cinnamon sugar topping-
1/4 cup sugar
1 tbsp cinnamon
- Preheat oven to 350. Line two baking sheets with parchment paper.
- In a small bowl, combine flour, baking soda, cream of tartar and salt. Set aside.
- Using a hand mixer or a stand mixer with the paddle attachment, cream together softened butter and sugar.
- While mixing slowly, add in egg and vanilla extract. Mix until just combined. One cup at a time, mix in flour mixture until dough comes together.
- Cover dough and chill for at least 1 hour (1 prefer two).
- To make cinnamon sugar, combine sugar and cinnamon in a small bowl.
- Using a tablespoon or cookie scoop, scoop heaping 1-tbsp and roll into balls. Roll balls into cinnamon sugar mixture and place onto baking sheet, spaced 2″ apart (do not flatten- they will spread).
- Bake in preheated oven 10 minutes. Let cool 5 minutes on pan. Remove to a baking rack. Let cool and enjoy!
Chewy Oat Flour Snickerdoodles
Ingredients
2 cups oat flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
For cinnamon sugar topping-
1/4 cup sugar
1 tbsp cinnamon
Instructions
- Preheat oven to 350. Line two baking sheets with parchment paper.
- In a small bowl, combine flour, baking soda, cream of tartar and salt. Set aside.
- Using a hand mixer or a stand mixer with the paddle attachment, cream together softened butter and sugar.
- While mixing slowly, add in egg and vanilla extract. Mix until just combined. One cup at a time, mix in flour mixture until dough comes together.
- Cover dough and chill for at least 1 hour (1 prefer two).
- To make cinnamon sugar, combine sugar and cinnamon in a small bowl.
- Using a tablespoon or cookie scoop, scoop heaping 1-tbsp and roll into balls. Roll balls into cinnamon sugar mixture and place onto baking sheet, spaced 2″ apart (do not flatten- they will spread).
- Bake in preheated oven 10 minutes. Let cool 5 minutes on pan. Remove to a baking rack. Let cool and enjoy!
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