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walterbyrd

Crispy oat flour cookies?

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I would like to use oat flour, instead of all-purpose gluten free flour, to make cookies.

Problem is: I want crispier cookies. Cookies made with oat flour seem to have a more cake-like consistency. Coconut flour seems to do the same.

My oatmeal cookie recipe contains:

  • 2 cups gluten free old fashioned oats
  • 1 cup gluten free all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter or coconut oil
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins
  • 1/2 cup walnuts

Any way to substitute oat flour, and still have crispy cookies?

 

 

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Do they need to be vegan? Adding real butter might help make them crispier? Or cutting back on the amount of oat flour (i.e. use 1 1/2 cups of oat flour but keep the rest of the recipe quantities the same)? Just some thoughts. Maybe use toasted walnuts which would be crunchier and less full of water which might cause steam while cooking?

Gluten free baking is tough!

 

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Try adding a few tbsp of arrow root starch, it dries them out and adds a bit of crispy texture to them. Start small work your way up vegan and gluten free baking is tricky. I know as  I run a bakery for it. I personally always make mine super moist, as most other celiacs I know like me HATE the dry cardboard in the store. BTW if you have issues with them setting up try using a muffin tin. I normally use a almond and coconut blend for my cookies. My almond butter cookies are a huge hit but to make them a tad crispier I add almond paste to them and use a convection oven and leave them in it with it cracked to dry them out a tad when done.

PS Nutiva makes a wonderful vegan butter flavored coconut oil which adds a wonderful richness to baked goods.

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Thank you. I will try arrow root starch. Might try the Nutiva also.

I wonder how the cookies would come out if I used Pamela's bread mix for the flower? 

I know that pamela's baking mix would be the correct choice, but I have a lot of pamela's bread mix.

 

 

Edited by walterbyrd
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9 minutes ago, walterbyrd said:

Thank you. I will try arrow starch. 

I wonder how the cookies would come out if I used Pamela's bread mix for the flower? 

I know that pamela's baking mix would be the correct choice, but I have a lot of pamela's bread mix.

 

 

Go for it!  If you are converting the recipe from a gluten-containing recipe, hold back a few tablespoons of flour until you are confident that the dough is the right consistency.  Reduce the sugar a few tablespoons too as this particular bread flour already has some added sugar.

Chill the dough well before baking.  Use a silicone mat or parchment paper.  gluten-free cookies can stick, plus less mess!  

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> I normally use a almond and coconut blend for my cookies.

Sorry to reply to such an old thread, I have stumbled across something, and I wonder if anybody has any thoughts on it.

Is there something special about almond flour?

I have combined a few different different recipes, and came up with recipes for vanilla wafers, and ginger snap cookie. The texture is great.

In trying to bake low sugar, vegan, and gluten free; getting the texture right has been the hardest part.

Using almond flour, I am getting great texture. Also these cookies are sugar free.

I wonder if I could use almond flour for oatmeal cookies?

FWIW:

Ingredients for either vanilla wafers or ginger snap

  • 1 vegan egg
  • 2 tablespoons coconut oil
  • 1 cup Almond Flour
  • 1/3rd cup sugar-free pancake syrup & 2 tiny spoons of stevia
    • tiny spoons are those stirrers you get at McDonalds
  • 1/8 teaspoon Salt
  • 1/8 teaspoon baking soda

 For vanilla wafers add:

  • 1 1/2 teaspoons vanilla

 For ginger snaps add:

  • 1/4 teaspoon vanilla
  • 2 teaspoons Ground Ginger
  • 1 teaspoons Cinnamon
  • 1/8 teaspoon Ground Cloves
  • 1/8 teaspoon Ground Nutmeg

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a medium mixing bowl: mix vegan egg white and melted coconut oil
  4. Add other ingredients
  5. Freeze dough for 10-15 minutes. It should be firm, not frozen.
  6. Place dough on baking sheet.
  7. Gently place another sheet of parchment paper on top of dough.
  8. Use a rolling pin to flatten out the dough a little. Do not smash too thin. It should be about 1/4 inch in thickness. Remove top piece of parchment paper.
  9. Use cookie cutters of choice to create your cookie shapes. Carefully scrape away excess dough from cut outs and use for another cookie.
  10. Bake for 15-20 minutes.
  11. For softer cookies remove from oven promptly. For crispier cookies turn oven off and leave cookies in oven for an additional 10-20 minutes.

 

 

 

 

 

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1 hour ago, walterbyrd said:

> I normally use a almond and coconut blend for my cookies.

Sorry to reply to such an old thread, I have stumbled across something, and I wonder if anybody has any thoughts on it.

Is there something special about almond flour?

I have combined a few different different recipes, and came up with recipes for vanilla wafers, and ginger snap cookie. The texture is great.

In trying to bake low sugar, vegan, and gluten free; getting the texture right has been the hardest part.

Using almond flour, I am getting great texture. Also these cookies are sugar free.

I wonder if I could use almond flour for oatmeal cookies?

FWIW:

Ingredients for either vanilla wafers or ginger snap

  • 1 vegan egg
  • 2 tablespoons coconut oil
  • 1 cup Almond Flour
  • 1/3rd cup sugar-free pancake syrup & 2 tiny spoons of stevia
    • tiny spoons are those stirrers you get at McDonalds
  • 1/8 teaspoon Salt
  • 1/8 teaspoon baking soda

 For vanilla wafers add:

  • 1 1/2 teaspoons vanilla

 For ginger snaps add:

  • 1/4 teaspoon vanilla
  • 2 teaspoons Ground Ginger
  • 1 teaspoons Cinnamon
  • 1/8 teaspoon Ground Cloves
  • 1/8 teaspoon Ground Nutmeg

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. In a medium mixing bowl: mix vegan egg white and melted coconut oil
  4. Add other ingredients
  5. Freeze dough for 10-15 minutes. It should be firm, not frozen.
  6. Place dough on baking sheet.
  7. Gently place another sheet of parchment paper on top of dough.
  8. Use a rolling pin to flatten out the dough a little. Do not smash too thin. It should be about 1/4 inch in thickness. Remove top piece of parchment paper.
  9. Use cookie cutters of choice to create your cookie shapes. Carefully scrape away excess dough from cut outs and use for another cookie.
  10. Bake for 15-20 minutes.
  11. For softer cookies remove from oven promptly. For crispier cookies turn oven off and leave cookies in oven for an additional 10-20 minutes.

 

 

 

 

 

....oh wow this is almost identical to our recipe base in my bakery...we use Lakanto syrup for our sugar free bit runnier then most and keeps them better, adding a bit of arrow root, starch and adjusting the liquid will make them crispier. We actually discontenuied our cookies due to pricing being as "retarded" as it was according to customers....but almond flour was expensive and cookies did not do so well with our more economical blend of coconut and almond that we use in muffins. We still offer a almond butter one with leftover butter and coconut flour. For a vegan egg we used flax eggs. I have also used a almond flour cookie base for sugar cookies and a cookie  pizza that went well with icing toppings. WE omit the egg in our chocolate version and the larger crust version to make it softer. PS try using Nutiva Butter Flavored Vegan coconut oil in your baked goods to really bring out the flavor.

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