Iced Gluten Free Oatmeal Cookies
by: claire cary
These iced gluten free oatmeal cookies are everything a cookie should be - crispy on the outside, chewy on the inside, perfectly sweet and topped with a simple vanilla icing. Easy to make and dairy free friendly!
Equipment
Ingredients
Wet
- ½ cup unsalted butter
- ½ cup dark brown sugar
- 6 tablespoons white sugar
- 1 egg
- 1 ½ teaspoons molasses
- 1 teaspoon vanilla bean paste
Dry
- 1 cup gluten free all purpose baking flour
- 1 cup quick oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
Icing
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium mixing bowl or bowl of a stand mixer, add the softened butter, white sugar and brown sugar and cream together for about 30 seconds.
- Add in the remaining wet ingredients and beat until combined.
- Add in the dry ingredients and fold with a rubber spatula until combined.
- Scoop using a medium cookie scoop and add to a baking sheet lined with parchment paper. They will spread, so leave enough space between each.
- Bake for 13-15 minutes or until the edges are golden brown. I then like to use a round cookie cutter to swivel around the edges to create perfect circles.
- Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling.
- Whisk together the ingredients for the icing, keeping it nice and thick.
- Once the cookies have cooled, dunk the tops in the icing or use the back of a spoon to spread on top.
- The icing will set as the cookies cool so they can be stacked on each other. Enjoy!
Notes
I much prefer quick oats to rolled oats in this gluten free cookie recipe because the texture is a bit less harsh. If you only have rolled oats, they will work, but steel cut oats will not work here.
To make these cookies dairy free, just swap the butter for a dairy free butter such as Earth Balance.
Since there is only one egg here, you can definitely swap for a vegan alternative such as a flax egg, apple sauce or a store bought egg replacer. For applesauce, use about 3 1/2 tablespoons, and for the flax egg, combine 1 tablespoon of ground flax with 3 tablespoons of water and let thicken.
Serving: 1cookie / Calories: 229kcal / Carbohydrates: 38g / Protein: 2g / Fat: 9g / Sodium: 147mg / Fiber: 2g / Sugar: 26g
