Oat Flour Lemon Raspberry Cookies Recipe
These Oat Flour Lemon Raspberry Cookies are soft, thick, and bursting with fresh tartness from lemon and raspberries. Made with wholesome oat flour and hints of zesty lemon juice and zest, they’re perfect for a refreshing twist on classic cookies. The gentle baking results in pillowy, tender cookies that are slightly crisp at the edges, ideal for satisfying a sweet craving with a bright citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 37 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1/2 cup room temperature butter (dairy or non-dairy)
- 1 cup white granulated sugar
- 1 egg
- 1 tablespoon lemon juice
- 1-2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- optional: 1/2 teaspoon lemon extract
Dry Ingredients
- 2 1/4 cups oat flour (spooned and leveled)
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Fruit
- 1 cup frozen raspberries (broken up into small pieces)
Instructions
- Combine butter and sugar: Add the softened butter and sugar to a mixing bowl or the bowl of a stand mixer.
- Cream together: Cream the butter and sugar for 1 minute until smooth and fluffy.
- Add wet ingredients: Add the egg, lemon juice, lemon zest, and vanilla extract to the butter and sugar mixture. Beat together until well combined, about 30 seconds. Optionally, hold off on adding lemon extract now.
- Add dry ingredients: Add the oat flour, cornstarch, baking soda, baking powder, and salt to the wet mixture. Beat together until a soft dough forms. Taste the dough and add more lemon zest or lemon extract if desired.
- Add raspberries: Gently fold in the broken frozen raspberries, mixing just until combined to avoid bleeding into the dough.
- Scoop dough: Use a 2-tablespoon scoop to place dollops of dough onto a baking sheet lined with parchment paper.
- Chill dough: Refrigerate the scooped dough for 1 hour to firm up and prevent excessive spreading during baking.
- Preheat oven: About 15-20 minutes before baking, preheat your oven to 350°F (175°C).
- Bake cookies: Bake the chilled cookie dough for 14-17 minutes, or until the cookies have spread and the edges turn just golden brown.
- Cool cookies: Allow the cookies to cool on the baking sheet for 15 minutes, then transfer them to a wire rack to cool completely.
- Serve: Enjoy the cookies soft and pillowy. For a crisper texture, bake an additional few minutes.
Notes
- Use room temperature butter for easier creaming and better texture.
- Frozen raspberries work best; break them into small pieces before folding in.
- Chilling dough is essential for thick, soft cookies and prevents spreading.
- Lemon extract is optional but enhances lemon flavor.
- To make cookies crisper, increase baking time slightly but watch closely to avoid burning.
- These cookies are naturally gluten-free if certified gluten-free oat flour is used.
