Let’s whip up some Vegan Iced Oatmeal Cookies that’ll take you right back to those childhood days in just one yummy bite! And guess what? They’re vegan and gluten-free, but you’d never know it!
Here’s why you’ll love this recipe:
- These cookies have soft centers with crispy edges.
- You only need 6 main ingredients for the cookie base and 2 for the icing.
- They’re topped with a simple two-ingredient icing, just like the classic ones.
- Perfect for gifting during the holiday season!
- Ideal for any holiday party or gathering.
- They’re filled with cozy spices like nutmeg and cinnamon.
- Plus, they’re vegan, dairy-free, plant-based, grain-free, and gluten-free.
- Not only are they delicious, but they’re also quick and simple to make—no fuss!
Here are some tips and tricks to make them perfect:
- When blending the oats, be careful not to overdo it. Pulse 3-4 times in a food processor or blend for just 1-2 seconds to get a mixture of oat flour and chunkier bits.
- Use softened vegan butter, not room temperature. It should still be slightly firm but easy to indent with your finger.
- Avoid overmixing at any step. Just combine until everything is mixed.
- Chilling the dough is a must; otherwise, your cookies might end up too flat.
- Spoon and level the flour for accurate measurement. Too much flour can make the cookies dry.
Here are the answers to some common questions:
- Regular old-fashioned oats and all-purpose flour work perfectly fine if you’re not gluten-free.
- Quick oats won’t yield the same texture, so stick to old-fashioned oats.
- While oil can usually substitute butter, it’s untested in this recipe.
Vegan Iced Oatmeal Cookies
Servings 12
Ingredients
For the oatmeal cookies:
- 1 cup old-fashioned oats gluten-free
- 1 cup gluten-free 1:1 flour blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 cup vegan butter softened
- 3/4 cup brown sugar
- 1/4 cup cane sugar
- 2 flax eggs 2 tbsp ground flax mixed with 4 tbsp water, let sit for 10 mins
- 1 tbsp blackstrap molasses
- 1 tsp vanilla extract
For the icing:
- 1 cup confectioners sugar
- 1 tsp vanilla extract
- 1 tbsp almond milk
Instructions
- Start by making the flax eggs and letting them sit to thicken.
- Blend the oats until you have a mixture of oat flour and small pieces.
- Combine the dry ingredients in a bowl and set aside.
- Cream the vegan butter and sugars until fluffy, then add the flax eggs, molasses, and vanilla extract.
- Mix in the dry ingredients until just combined, then chill the dough for at least 30 minutes.
- Preheat the oven, scoop the dough onto a baking sheet, flatten slightly, and bake.
- Once cooled, make the icing, dip the cookies, and let them dry.