Go Back
gluten-free sugar cookies with oat flour

Gluten-Free Sugar Cookies (no gluten-free flour needed)

Gluten-free never tasted so good! These sugar cookies are a must-have for anyone living a gluten-free life. No one will believe these are gluten-free because they taste so much like normal! This will be your go-to sugar cookie recipe. Save it for later. They are perfect for decorating and your guests won't even know they're gluten-free.

Course Dessert
Cuisine American
Keyword cookies, gf, gluten-free, oat flour, sugar cookies
Prep Time 20 minutes
Chill in Refrigerator 4 hours


  • 1 1/4 c. oat flour (I use a local fine ground flour, you can sub some of the oat flour for gluten-free if you want)
  • 1 T tapioca starch
  • 1/4 tsp. xanthan gum
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 6 T butter (melted and cooled)
  • 2 oz. cream cheese (softened)
  • 1/2 c. sugar
  • 1 egg yolk
  • 1 tsp. vanilla extract


  1. Set out cream cheese to soften. In a large bowl combine oat flour, gluten-free flour, tapioca starch, xanthan gum, baking soda and sea salt.

  2. In another large bowl or kitchen aid mixer, add softened cream cheese and melted butter. Mix on medium for 2 minutes or until combined. If there are still a couple of tiny pieces of cream cheese, it's ok.

  3. Add sugar and mix for another 2 minutes on medium or until well combined.

  4. Add the egg yolk and vanilla extract and mix on medium until it has a nice creamy consistency. It will look very yellow, but don't worry, once the cookies are cooked they won't look that yellow. The dough will be sticky.

  5. Cover and refrigerate overnight or for at least 4 hours. (see notes below)

  6. Preheat the oven to 375F. Line a baking sheet with a silicone baking mate or parchment paper and set aside.

  7. Roll out a 1/3 of the dough onto a lightly flours surface about a 1/4-inch thick. Use more flour if necessary. Leave the rest of the dough in the refrigerator to stay chilled. The dough softens quickly.

  8. Cut out the dough with cookie cutters, and place the cookies on the baking sheet.

  9. Reform and roll out the scrap cookie dough, or if it's too soft, return it to the fridge to chill.

  10. Bake for 6-7 minutes. These bake very quickly, so keep an eye on them. Turn the baking sheet half-way through. You will want them to be slightly brown. When they are done, remove them from the oven and move them to an area to cool. Let them cool completely before decorating or storing.

  11. Store in an airtight container for 5 days.

Recipe Notes

  • Gluten-Free Flour: My favorite gluten-free flour is Bob's Red Mill 1 to 1 flour.
  • Oat Flour: Make sure to spoon the oat flour into your measuing cup, just like you would do with normal flour, make sure NOT to pack it down. I use an oat flour from a local mill, but Bob's Red Mill oat flour is a good option too. The oat flour is the secret to great flavor!
  • Chill: You NEED to chill the dough, otherwise the dough will be too sticky to work with, if you don't have a lot of time you can chill it in the freezer.