If you’re looking for a light, melt in your mouth cookie recipe, this is it! These fluffy like a cloud cookies are so easy to make, they taste like a hug and have the best texture ever. They don’t contain any nuts so they’re perfect for a school/ work snack.
Lately I’ve been really into baking with oat flour because it’s so nutritious. But for these cookies, gluten is essential to make them as fluffy as possible. So to obtain both the desired texture and nutrition, I chose to use a blend of oat and regular flours. That being said, you could make these cookies gluten free by using only oat flour (replace the regular flour with the same amount of oat flour). Just keep in mind that they will be a bit denser.
Usually I bake with granulated sugar, but for this recipe I used icing sugar. Since icing sugar is so fine, it will help keep the dough as airy as possible.
When you’re beating the butter and sugar together, I recommend using a hand mixer if you have one. It helps create a more airy consistency.
And while we’re on the topic of sugar, I used vanillated sugar instead of vanilla extract in this recipe. To keep the dough as airy as possible, it is important to minimize the volume of liquids. You can find vanillated sugar in most grocery stores that carry European products, or online on Amazon.
For scooping the dough I used an ice-cream scoop of 17 ml (½ fl. oz.) and it yielded 15 cookies.
I also refrigerated the cookie dough balls for 30 minutes before baking. When the butter is cold, it takes longer to melt in the oven. This prevents the airy texture of the dough from collapsing and becoming dense.
If you have extras you can freeze them inside self-sealing freezer bags. Thaw them at room temperature for 10 minute right before eating.
See more cookie recipes here.
Here’s the recipe for the cookies fluffy like a cloud:
Cookies Fluffy Like a Cloud
For the cookies:
- 1 cup (100 g/ 3 ½ oz.) oat flour
- ¾ cup (120 g/ 4 ¼ oz.) all-purpose four
- 1 ¼ sticks (145 g/ 5 oz.) unsalted butter, room temperature
- ½ cup (60 g/ 2 oz.) icing sugar
- 1 large egg, room temperature
- 2 tbsp. vanillated sugar
- 1 tsp. baking powder
- ¼ tsp. salt
For the dip:
- 100 g (3 ½ oz.) semi-sweet chocolate
- ½ cup finely shredded coconut
For the cookies:
- Place the all-purpose flour and oat flour into a bowl. Add the salt and baking powder, whisk them together and set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the egg, vanillated sugar, and beat them together until well incorporated. Add the flour mixture in three to four steps, mixing well after each addition.
- Line a baking tray with parchment paper. Scoop the cookie dough, using an ice-cream scoop. Place the cookies on the baking tray 5 cm (2 inches) apart. Place the baking tray in the fridge for 30 minutes.
- Preheat oven to 180°C (350°F).
- After 30 minutes, remove tray from the fridge and place directly into the preheated oven. Bake for 25 minutes, or until the cookie edges become lightly golden. Remove from the oven and allow to cool 2 minutes on the baking tray, then transfer them to a rack.
For the dip:
- Melt the chocolate in a bain-marie. Dip half a cookie into melted chocolate, then sprinkle with shredded coconut. Place on a rack and allow the chocolate to harden.