Oat Flour and Almond Sables

Oat Flour and Almond Sables


About 3 dozen cookies
  • ½ cup almond flour
  • ½ teaspoon almond extract
  • ⅓ cup white rice flour
  • 1 ¼ cups plus 2 Tbsp. 1000 Springs Mill oat flour
  • ¼ cup plus 2 Tbsp. granulated sugar
  • ¼ tsp. salt
  • ⅛ tsp. baking soda
  • ½ teaspoon grated orange peel (optional)
  • 2 oz. cream cheese, softened
  • ¾ cup unsalted butter, softened
  • 3 – 4 tbsp. coarse sugar, such as turbinado or demara


  1. Put almond flour/meal, rice flour, oat flour, granulated sugar, salt, and baking soda (and orange peel, if using) in a food processor and pulse to combine (or use a stand mixer).
  2. Add cream cheese, butter (cut into chunks), and almond extract.
  3. Pulse just until mixture forms a smooth dough. Do not overwork or it will become crumbly.
  4. Turn dough onto a sheet of waxed or parchment paper.
  5. Divide in half and form each half into a log about 8 inches long.
  6. Wrap tightly and chill until firm enough to handle, 4 hours or overnight.
  7. Preheat oven to 325o .
  8. Line baking sheet with parchment (or butter it).
  9. Unwrap half of dough and roll in coarse sugar to coat outside.
  10. Using a thin, sharp knife, cut into ¼ ” inch thick slices.
  11. Place cookies 1” apart on baking sheet.
  12. Bake cookies until golden brown at the edges and well browned on the bottom, 10-12 minutes.
  13. Allow to partially cool before removing from sheet.
  14. Repeat with remaining dough