These oatmeal powder cookies are a delicious, flour-free alternative to traditional shortbread. Made with 100% fine oat flour (oatmeal powder), they deliver a delightfully crisp texture packed with natural fiber and nutrients.
Gluten-Free Oatmeal Powder Cookies
Course: DessertCuisine: ModernDifficulty: EasyServings
10
servingsPrep time
10
minutesCooking time
20
minutesCalories
40
kcalIngredients
- Wet Base & Sugars
Unsalted butter: 60g (softened to room temperature)
Cane sugar:30g
Fine sea salt: 0.5g (pinch)
Whole egg: 10g (beaten, room temperature)
- Dry Mixture
Oatmeal powder (fine oat flour): 100g
Directions
- Preheat & Prepare
- Preheat your oven to 300°F (150°C). Bring the unsalted butter to room temperature until soft enough to mix easily.
- Cream Butter & Sugar
- In a medium bowl, combine the softened butter, cane sugar, and salt. Mix thoroughly until smooth and uniform.
- Add Egg
- Add the beaten egg (10g) and mix until fully incorporated and no longer watery.
- Mix in Oat Flour
- Add the oatmeal powder and stir gently until the dough fully comes together and no dry powder remains.
- Roll & Freeze
- Place the dough between two sheets of parchment paper or plastic wrap. Roll out evenly to a 5mm (1/4-inch) thickness. Place in the freezer for about 20 minutes to firm up completely.
- Cut Shapes
- Remove the chilled dough from the freezer and peel off the top and bottom sheets. Cut out shapes using a scalloped round cookie cutter (approx. 2-inch / 5cm diameter).
- Bake
- Arrange the cut cookies on a baking sheet lined with a silicone baking mat or parchment paper. Bake at 300°F (150°C) for 25 minutes.
- Cool
- The cookies are done when they take on a delicate, even light golden color. Transfer them to a wire rack to cool completely and crisp up.
Notes
- Keep cooled cookies in an airtight container with a desiccant packet at room temperature for up to 1 week to maintain crispness.
Leave a Reply