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Oat Flour Shortbread Cookies with Walnuts

Gluten-free oat flour shortbread cookies infused with roasted walnuts and dipped in chocolate. The perfect healthy cookie to share with friends and family!

Roasted Walnut Chocolate Dipped Gluten-Free Shortbread Cookies | #dessert #chocolate #healthy #glutenfree

If your lack of preparedness personality bares any resemblance to mine, you were eyebrows deep in various flours, sugars and binding agents last night, licking butter off your fingers, wiping ingredients off your laptop, trying to crank out every ounce of baked holiday gifts in one fell swoop.

If you prioritize the “taste testing” step of the recipe, then just like me, you’re sleeping off a sugar hangover and reaching for an invisible glass of water to quench your sugar hangover dry mouth.

It dawned on me that you may really, really need this recipe.

Roasted Walnut Chocolate Dipped Gluten-Free Shortbread Cookies | #dessert #chocolate #healthy #glutenfree

Keep in mind, not all oats are 100% gluten-free (often times, wheat is grown along-side oats which means it tends to end up in the oats you buy at the store).

If you follow a gluten-free diet, I would recommend buying Bob’s Red Mill Gluten-Free Old Fashioned Oats and blending them up until you get oat flour.

I use Bob’s Red Mill Oat Flour, which I assume is mostly gluten-free, but because it does not say gluten-free on the package, I don’t want to endorse this recipe as celiac-friendly. 

Feeling like your eyeballs need to gander at something unprocessed or not (why butter, whhhhhhhhhyyyyyy?), hiding from the holidays or not, celiac or not, this recipe is deep in flavor and unlike any other shortbread recipe on the planet. I guarantee that. 

I hate to prance around tooting my own horn, but this oat flour shortbread recipe is one of those that I can lovingly glance at and say “you make-a-me proud, cookie, you make-a-me proud.” 

Another addition to the overly-insulined intraweb but a great holiday gift and certainly a cookie that’s worth a little morning dry mouth.

Roasted Walnut Chocolate Dipped Gluten-Free Shortbread Cookies | #dessert #chocolate #healthy #glutenfree

Check out more of my Shortbread Recipes here!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Hope you love these Oat Flour Shortbread Cookies as much as I do!

Oat Flour Shortbread Cookies Roasted Walnut Chocolate Dipped Gluten-Free Shortbread Cookies | #dessert #chocolate #healthy #glutenfree

Roasted Walnut Oat Flour Shortbread Cookies

Yield: 12
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Deliciously buttery perfectly crispy gluten-free shortbread cookies dipped in chocolate are a delightful treat!



  1. Heat the oven to 350 and spread the whole walnuts on a baking sheet. Roast in the oven until slightly fragrant and beginning to brown, about 3 to 5 minutes. Remove walnuts from oven, allow them to cool and then chop them up.
  2. In a mixer, add all of the ingredients except for the butter and chocolate chips and stir just to combine.
  3. Cut in the butter, a tablespoon at a time while the mixer is on medium to medium-high speed. It will take a few minutes of consistent mixing to get everything to combine.
  4. Once all of the butter is incorporated, the dough should appear grainy and not very dough-like.
  5. Using your hands, press all of the dough together and form a cylinder about 8 – 9” long and 2” thick. Wrap tightly with plastic wrap and refrigerate for at least 2 hours (up to 48 hours).
  6. When ready to bake, heat the oven to 325 degrees.
  7. Cut ¼” rounds using a sharp knife.
  8. Space the rounds out on a parchment lined baking sheet. This shortbread does expand while baking, so give the rounds enough space to grow.
  9. Bake for 18 - 20 minutes until edges begin to brown.
  10. Allow cookies to cool a few minutes on the baking sheet before transferring them to a wire rack. Allow cookies to cool completely before fiddling around with them (since they're oat flour, they are a little more sensitive than typical shortbread cookies).
  11. In a saucepan, heat the chocolate chips over medium low. Once the chips begin to melt, stir them consistently until smooth and completely melted. Do not let the chocolate get to a boiling point – medium low should melt the chocolate in about 3 minutes.
  12. Using a spoon, drizzle the melted chocolate over the cookies and if desired, add additional chopped walnuts to the melted chocolate for garnish.
Nutrition Information
Yield 12 Serving Size 1 of 12
Amount Per Serving Calories 197Total Fat 11gUnsaturated Fat 0gCarbohydrates 25gFiber 1gSugar 15gProtein 3g

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Patricia Kew

Sunday 3rd of November 2019

I made these cookies using white rice flour. I refrigerated the dough for two hours. When I tried to cut it into circles the whole thing started to crumble. I reduced it all to crumbs, put it into a 9" square Pan, patted it down and baked it until it was lightly browned. I spread the melted chocolate all over. Then I cut it into squares. It was delicious.

Sarah Bodney

Monday 28th of December 2015

So, I made these amazing cookies following your directions, but got to the end and realized I needed more chocolate to drizzle on top. Was I not supposed to put the chocolate chips in at step 2? They were delicious with chocolate chips in them. Just wondering whether that's the way you did it... Either way, my family has asked for more! Thank you


Wednesday 30th of December 2015

Oh no, my mistake, Sarah! I should have specified to add all ingredients except butter AND chocolate chips in step two...I went ahead and changed it. So sorry for the error, and I'm happy your family enjoyed the shortbread! Happy holidays!


Saturday 29th of December 2012

ever made them w/o the nuts? Im excited to try the oat flour but my kiddo is also allergic to tree nuts.


Sunday 30th of December 2012

Hi Tiffany! I have not made the recipe without the walnuts, but I'm very confident the cookies would still turn out great. The dough will actually hold together better without the nutes and the shortbread has great flavor. Let me know when you make them, I'd love to hear how they turn out!!

Bernadette @ Now Stir It Up

Monday 24th of December 2012

I have used oat flour in baking before, and I love it. Like you, I spent ALL night making cookies. Its always worth it in the end. :-)

Daniela @ FoodrecipesHQ

Sunday 23rd of December 2012

I'm visiting your blog for the first time, I love it! Great recipes and pics.


Sunday 23rd of December 2012

Thanks for stopping by, Daniela! And welcome! Headed to your site right now to check it out :)

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