Recipe by Liz Flynn
"A cut-out cookie that uses oat flour for a flavorful and easy to work with cookie dough. Eat them plain, or frost with your favorite frosting."
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1 1/2 cups
2 1/4 cups
Finally got around to trying these out and they are great. Due to health reasons hubby can't eat white or whole wheat flour so I substituted 1/3 brown rice flour, 1/3 oat flour and 1/3 quinoa flour and used raw honey. They are one of the best cookie recipes I've tried on thsi web site. I even threw in flax seed and used almond milk. The grandson loves them also. Thx for the great recipe.
I really wanted this recipe to be great, but alas, it isn't. I read all of the reviews here and was worried the cookies would be dry. I added 1/4 cup milk to the recipe, but otherwise followed it exactly. The cookies look good and taste good, but they are still very dry. I made sure not to over bake them, too. They literally suck the saliva right out of your mouth. You need a tall glass of milk or cup of coffee to wash these down with, but why bother when there are so many NOT dry recipes to choose from? My kids will eat them so they won't go to waste, but I won't be making these again.
As a pastry cook, I can honestly say that this is one of the easiest cookie doughs I have ever rolled out. It cuts out beautifully and tastes delicious! To increase the fibre in it for my family, I actually ground up 1 cup oats and 1/4 cup oat bran instead of the 1 1/4 c. oats. Still delicious!
These cookies are SO, SO good! Do NOT skimp out on the Oat Flour...it is KEY!! They are very simple tasting, not filled with complexity, yet completely savory. They are a perfect treat for children and adults to make together for the holidays, or as an "anytime snack". These cookies can be cut very thin, or somewhat thick...just watch them closely in the oven to see that they don't burn or "over brown". Use just a small amount of icing, for these cookies only need a tiny amount, just enough to get your decorations to stick. Enjoy!
Great recipe! Super easy to roll and cut. The first batch was very bland, so I added 1 small box of instant french vanilla pudding to the second batch and it was perfect. Thank you for the awesome recipe Liz!
This was a very easy recipe, and the dough rolled out great, just allow the dough to warm up some after taking it out of the refrigerator, I found it easier to roll the warmer it was, and they were also tasty, Just watch, because I didn't keep my eye on them the first batch and they browned a little to fast, so I watched the rest and they came out perfect, everyones ovens are different.
This is my favorite cut out cookie. Not only does it taste great, but the dough is super easy to work with!!
This is a ''cool'' base recipe for our house. Always loving the extras in life, we added brown rice syrup or date sugar, instead of 'sugar'. Brown rice flour and oat flour and oat bran plus baking soda plus flaxseed chopped in the coffee grinder saves us from our wheat allergies, and we added a touch of rice milk too. Lemon extract rather than vanilla, and blueberries, apricots, and cranberries we added for fruity taste. Gosh, I have to go eat another, lo! (We love the brown rice syrup substitute for the sugar, which with the butter is super awesomely tasty, wooo! We love this basic recipe given, as it gives us a base to be creative and extraordinary! Thank you all.
* Percent Daily Values are based on a 2,000 calorie diet.
Cut-Out Cookies Made with Oat Flour
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 30
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