Ingredients
Scale
Dry Ingredients
- 1 cup gluten-free oat flour
- ¼ cup tapioca starch (for crispness)
- 2 tbsp potato starch (for structure and lightness)
- ¼ tsp xanthan gum
- ¼ tsp salt
- ¼ cup powdered sugar
Wet Ingredients
- 3 tbsp neutral oil (sunflower, canola, or avocado)
- 2 tbsp non-dairy milk (oat or rice)
- 2 tsp pure vanilla extract
- Optional: ¼ tsp vanilla bean powder for extra vanilla punch
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Mix dry ingredients: oat flour, tapioca starch, potato starch, xanthan gum, salt, powdered sugar (and vanilla powder if using). Whisk until combined.
- Mix wet ingredients: oil, non-dairy milk, vanilla extract. Whisk lightly until smooth.
- Combine: Pour wet ingredients into dry. Stir until a smooth, soft dough forms. Dough should be soft but not sticky. If too dry, add ½ tsp more non-dairy milk.
- Shape cookies: Scoop ~1 tsp dough per cookie. Roll into small balls and place 1 inch apart on the baking sheet. Flatten slightly with fingers or bottom of a glass to create thin wafers.
- Bake: 10–12 minutes until edges are lightly golden. Watch carefully—thin wafers brown quickly.
- Cool completely: They crisp as they cool.