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These gluten-free sugar cookies are perfect for any time of the year. These cookies are made with whole-grain oat flour. This dough can also be used for cutout cookies during the holidays. |
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Gluten-Free Sugar Cookies

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Prep Time 20 minutes
Cook Time
Serving Yield 20 cookies

A great gluten-free sugar cookie is easier to make than you think! Thanks to the whole grain oat flour in this recipe, these sugar cookies are just as crispy, wholesome, and delicious as their traditional counterparts. Keep them plain for a simple sweet treat or decorate with your favorite sprinkles or cookie icing for a celebration of any kind.

By: Family Farm Team (adapted from Jessica at Gluten Free Boston)


  • 1 cup sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 large Pete and Gerry’s Organic Egg
  • 1 tablespoon milk or milk alternative
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon, optional
  • 2 cups gluten-free whole grain oat flour, plus more for rolling/dusting

Nutritional Information

Serv. Size: 1 cookie, Servings: 20

Amount Per Serving: Calories 130, Fat Cal. 50, Total Fat 6g (9% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 35mg (1% DV), Total Carb. 18g (6% DV), Fiber 1g (4% DV), Sugars 10g, Protein 2g, Vitamin A (4% DV), Vitamin C (0% DV), Calcium (2% DV), Iron (4% DV), Vitamin D (0% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.



Combine all ingredients and mix together by hand or using a mixer on low speed until well combined.


Wrap dough in a 1 inch-thick brick, and chill in the refrigerator for 1-2 hours, until firm to the touch.


Once dough has chilled, preheat the oven to 350F and line two baking sheets with parchment paper.


Divide dough into two equal pieces. Rewrap one piece and place it back in the fridge while you work with the other.


Roll dough out on a lightly floured surface, about 1/4 inch-thick. Cut into desired shapes using a cookie cutter, and place cookies on prepared baking sheet, leaving at least one-inch between the cookies.


Continue re-rolling and cutting scraps until all dough is used up, then repeat with the other half of the dough from the fridge.


Bake for 10-14 minutes until the edges just start to brown. Remove from the oven, and let cookies cool for at least 5 minutes on the pan before moving them to a cooling rack. Enjoy cookies plain, or decorate once completely cool.

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