Vegan Iced Oatmeal Cookies

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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

Prep Time 45 minutes
Cook Time 14 minutes
Course Dessert
Servings 12


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


  • 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.

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