The rustic big oat flour cookies are crumbly and delicious biscuits, suitable for everyone, but especially for lovers of whole, less refined flours.
I love kneading leavened doughs and sweets with these types of flours. I don’t know why, but besides the taste I really like the look that these coarse flours give to preparations — more homely and reminiscent of what our grandmothers used to make.
These cookies were made with the wonderful oat flour from ➡️ Ruggeri — go check out these amazing products, which I recommend you try.
Here are a few more recipes for delicious, wholesome, homemade cookies and sweets:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking time: 11 Minutes
- Portions: 15 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Here are the ingredients needed to prepare this recipe:
- 1 egg
- 6 tbsp cane powdered sugar (confectioners' sugar) (you can also use granulated white sugar)
- 5 tbsp neutral vegetable oil
- 1 pinch fine salt
- A few drops almond extract
- 1 cup ground almonds (I buy them whole and then grind them)
- 2 cups oat flour
- 1 tsp baking powder
Tools
A bowl to combine the ingredients and a fork. A knife.
Steps
In a bowl, place the room-temperature egg, the sugar, the oil, a pinch of salt and the almond extract, and start combining.
Now, separately, mix the oat flour, the previously ground almonds and the teaspoon of baking powder together, and gradually add them to the liquids already in the bowl.
Mix well until it is no longer possible to stir the ingredients with the fork and you will need to proceed by hand to handle the dough.
When the dough is ready, it should be compact but soft enough that a finger won’t sink in easily.
Now let it rest in the fridge for about an hour, it will be much easier to slice the big cookies.
Take the dough back and, leaving it in its round shape, use a knife to cut cookies by slicing the dough loaf as if you were slicing a round loaf of bread. The thickness is about a finger — roughly 1/2 inch.
Arrange the cookies on a baking sheet lined with parchment paper and bake at 356°F in a preheated convection oven, for about 10–11 minutes.
The big cookies are ready to be enjoyed whenever and however you prefer.
Tips
The rustic big oat flour cookies keep perfectly in an airtight glass cookie jar for a few days or under a glass dome.
In my opinion they don’t last more than two days; one day they disappear. 😉
FAQ (Questions and Answers)
Will you make the big cookies again?
If you liked them, let me know — I’ll read your messages with great pleasure.
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