A gluten free spin on a classic cookie, these oat flour snickerdoodles are soft baked and thick! Using oat flour gives them an extra touch of warm flavour that pairs perfectly with the cinnamon spice. A sure favourite!
But if I really really had to... It would probably be these snickerdoodles! Made entirely in ONE BOWL, they are ready in mere minutes (which is almost dangerous), are so so soft and taste incredible.
And as a bonus, they freeze really well. So if you can't be trusted to have 30 cinnamon-spiced cookies staring at you from the counter, fear not. Just pop them in the freezer- out of sight, out of mind (maybe..).
- Oat Flour- I tested this recipe with both boughten and homemade oat flour and highly recommend using boughten. When making oat flour homemade, the results can be inconsistent depending on how fine you are able to grind it. If you need this recipe to be gluten free, ensure that you are using certified gluten free oat flour.
- Butter- You can use either salted or unsalted butter. If using salted butter, omit the added salt in the recipe.
- Granulated Sugar- I tested this recipe with coconut sugar as well but found the results to be less soft and thick as well as a darker cookie.
- Egg Yolk- An extra egg yolk in addition to the egg helps to create the chewy texture of these cookies. Try using the extra egg white to make some Chunky Chocolate Granola!
- Cream of Tartar- Acts as a leavener and gives snickerdoodles their signature "tang".
- Sea Salt- Omit if using salted butter.
1. Mix dough. Using a stand mixer, hand mixer or by hand with a fork, cream together butter and sugar until fluffy. Add the egg, egg yolk and vanilla and combine. Mix in the cinnamon, cream of tartar and salt. Finally, add the flour and mix until well combined. *See below for how to measure oat flour for this recipe and be sure to check out this post about baking cookies with oat flour for more tips.
2. Prepare Cinnamon Sugar. In a small, shallow bowl, add the second amount of sugar and cinnamon and stir to combine.
3. Shape. Scoop 1.5-2 tablespoon of dough per cookie and roll into balls.
4. Roll in Sugar. Roll each ball in the prepared cinnamon sugar until coated and place on a prepared baking sheet. Place cookies at least 2 inches (5 cm) apart.
5. Flatten. Using your hand or the back of a spoon, flatten each of the cookies slightly so that they are a bit wider than tall (a little over ½ inch / 1 cm tall).
6. Bake. Bake at 350 F for 8-11 minutes until the edges are set and very lightly browned. The centre will still be fairly soft.
7. Flatten and top. Remove the cookies from the oven and use the back of a spoon to flatten the tops a bit more and top with additional cinnamon sugar if desired.
8. Cool. Let the cookies cool on the baking sheet for 5 minutes then use a spatula to move to a wire rack to cool completely.
How to Measure Oat Flour
Oat flour is less dense than wheat flour. All purpose flour weighs 120 g per cup when spooned and levelled into a measuring cup while using the same method for oat flour will yield 80-90 g per cup.
After several trials, I have found that I can consistently achieve 120 g per cup of oat flour (therefore comparable to AP flour and helpful when trying to substitute oat flour for part or all of AP flour in a recipe), if I scoop the oat flour into a measuring cup, lightly pack it down and then level off the top (see the image below).
So if you are not weighing your ingredients for this recipe, it is important that if you are that you measure the oat flour in this way. Scoop, lightly pack and then level off.
Make Ahead: Cookie dough can be made up to 3 days ahead, covered and kept in the refrigerator. You can shape the dough into balls and roll it in cinnamon sugar before refrigerating or do that when you are ready to bake. When you want to bake them, remove the dough from the fridge 30 minutes prior to allow it to come to room temperature. Resume with the recipe where you left off.
To Freeze Cookie Dough: Shape into balls, roll in sugar and place in a single layer on a large plate or cookie sheet. Freeze until solid and then package into an airtight container or zip top bag. When ready to bake, remove desired amount of cookie balls from freezer and place on a prepared cookie sheet. Allow to thaw and come to room temperature- about 30-45 minutes, squish down slightly and bake as directed.
To Store: Cool oat flour snickerdoodles completely and store leftovers in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Make it Your Own
Want to change it up? Try one of these variations or a combination of them!
- Chai Spice Oat Snickerdoodles- Combine 1 and ½ teaspoon cinnamon with 1 teaspoon cardamom and 1 teaspoon ginger. Use 3 teaspoon (1 tbsp) in cookie dough in place of the cinnamon in the dough and use the remaining spice mixture mixed with sugar in place of cinnamon for rolling.
- White Chocolate Oat Flour Snickerdoodles - Mix in up to 1 and ½ cups of white chocolate chips.
- Oat and Nut Snickerdoodles - Add up to 1 and ½ cups of raw, chopped nuts such as pecans or almonds.
Oat Flour Snickerdoodles are great for sharing at picnics, potlucks and more- especially if you need a gluten free cookie (make sure you use certified GF oat flour if needed!).
You could also enjoy them served warm with vanilla ice cream...
Or use them to make snickerdoodle ice cream sandwiches!
I don't recommend using homemade oat flour for these cookies as the results are less consistent. I tested these cookies more than once with homemade and found that I just couldn't get it fine enough and therefore I either needed to use way more or they spread too much. If that is all you have, they will still taste delicious though- just not as thick and chewy.
LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Gluten Free- If you use certified GF oat flour.
- Nut Free
And if you liked this recipe...
...you might also like:
Oat Flour Snickerdoodles
- 1 cup butter
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla
- 2 teaspoon cinnamon
- 2 teaspoon cream of tartar
- ¼ teaspoon fine sea salt
- 3 and ¼ cup oat flour lightly packed and levelled, certified GF if needed
- ¾ teaspoon cinnamon
- 3 tablespoon white sugar
- Preheat the oven to 350 °F. Prepare a large cookie sheet by lining with a silicone mat.
- In a large bowl, cream together butter and sugar. Add egg, egg yolk and vanilla and mix until well combined. Add cinnamon, cream of tartar and salt and combine. Finally, add the oat flour and mix until fully incorporated.
- In a shallow bowl, prepare the cinnamon sugar by mixing together the second amount of cinnamon and sugar.
- Scoop the dough into 1.5-2 tablespoon balls and roll each in the cinnamon sugar until coated. Place on your prepared baking sheet and lightly squish down so they are a bit wider than tall.
- Bake for 8-11 minutes until the edges are just set and very lightly browned. The centres will be quite soft.
- Remove from the oven and use the back of a spoon to lightly flatten the tops and then sprinkle with additional cinnamon sugar if desired.
- Let to cool on the baking sheet for 5 minutes before using a spatula to move cookies to a wire rack to cool completely.
More Sweets and Treats!