Oat Flour Sugar Cookies

Preheat the oven to 350°F (180°C). Line one or two cookie sheets with parchment paper. Slightly oil paper. Set it aside.

In a mixing bowl, stir with a silicone spatula: oat flour with melted coconut oil, maple syrup, and vanilla if used. The dough will be sticky, and that's normal.

Place the bowl in the fridge for 10 minutes to rest the dough.

Remove the bowl from the fridge, and if the dough is too wet, knead in more oat flour to adjust. The dough will stay sticky but not runny or wet.

The easiest way to work with oat flour cookie dough is to oil your hands with coconut oil, and roll about one tablespoon of batter between your hands. Place the ball on the oiled cookie sheet and flatten it down with the palm of your hand. You can also use cookie cutters, but it's a bit more challenging - see instructions below.

Store in a cookie jar at room temperature for up to 1 week or freeze for later up to 3 months. Thaw at room temperature.