Crispy oat cookies topped with sweet frosting are a special treat that everyone loves! These iced oatmeal cookies are perfect for the holidays or any occasion.
December 23…we are almost to Christmas, but I couldn’t resist sharing just one more Christmas cookie recipe!
These old fashioned iced oatmeal cookies are everything you want in a Christmas cookie. They’re easy to make, they are sweet, cinnamon-y, and perfectly crisp. Sweet icing in a crackly pattern on top is the finishing touch.
These easy iced oatmeal cookies are gluten free and vegan, and they remind me of cookies that I had when I was a kid. They’re like the cookies you might have packed in your lunch or eaten as an after school snack.
The secret to the crisp, perfect texture of these cookies is in the oats. Rather than just adding oats to the cookie dough, you need to pulse them in the food processor first.
You don’t want to create a super fine flour – just a coarse oat flour will do the trick. Using fresh ground oat flour will give these cookies the perfect crisp texture.
What kind of icing is on these oatmeal cookies?
This is the simplest icing ever! Take a cup of powdered sugar and add a tablespoon of water, then mix. Add a tiny bit of water at a time until the icing is like a thick glaze. This will create the perfect crackly top on the cookies.
How do you get the icing to look crackled?
Once the cookies are fully cool, dip just the tops into the icing. Don’t fully submerge them, just lightly dip the cookies so that the icing doesn’t get into all the cracks and crevices on the surface of the cookies.
Can this cookie dough be frozen?
Yes, you can freeze this dough! Just use a cookie scoop to scoop the dough onto a cookie sheet, and freeze the dough balls until firm. Once frozen, place the cookie dough in a freezer bag. It should stay fresh in the freezer for up to three months.
Can I use oil instead of vegan buttery spread?
I haven’t tried that, but I don’t recommend it. I think it would change the texture of these cookies. Use whatever buttery spread works for your diet, or if you can have dairy, regular butter is also a great choice.
How do you make gluten free old fashioned iced oatmeal cookies?
- Grind your oats into a coarse flour.
- Mix up your dough, and then chill for one hour.
- Bake for about 15 minutes. Allow the cookies to cool fully on the cookie sheet.
- Dip the cooled cookies in a simple icing made from powdered sugar and water.
I think you’ll love this old fashioned cookie recipe! It’s already a favorite over here with my sons and husband. We’re going to bake these again on Christmas Eve. If you’re looking for other oat cookie recipes, try these gluten free oatmeal lace cookies or these chewy salted oatmeal chocolate chip cookies.
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Old Fashioned Iced Oatmeal Cookies (Gluten Free).
These crispy oatmeal cookies are so delicious! A simple icing on top is the finishing touch.
For the cookies:
- 1 1/2 cups certified gluten free rolled oats
- 1/2 cup vegan buttery spread
- 3/4 cup light brown sugar
- 2 Tablespoons unsweetened applesauce
- 3/4 cup gluten free flour blend I used Namaste Perfect Flour Blend
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
For the icing:
- 1 cup powdered sugar
- 1 1/2 Tablespoons water
Bake at 350 degrees for 15 minutes
Place the rolled oats in a food processor, and process them until they are a coarse flour. Set aside.
Put the vegan buttery spread, brown sugar, and applesauce in a mixing bowl, and mix on medium speed until combined.
Add the oat flour, gluten free flour blend, cinnamon, salt, baking soda, and baking powder to the bowl. Mix on low speed until the dough comes together. It will be pretty thick.
Refrigerate the dough for one hour.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Use a 1 1/2 Tablespoon cookie dough scoop to scoop out the dough. Leave a fair amount of space between scoops on the cookie sheet. I could fit about 10 cookies on a cookie sheet.
Bake the cookies for 10 minutes, then flatten the cookies with the back of a spoon. Bake for another 5 minutes.
Allow the cookies to cool full before icing. Repeat steps 6-7 with the remaining dough.
Once the cookies are cool, place the powdered sugar and water in a bowl. Beat on high speed until smooth. Add a little more water as needed - the texture should be a very thick glaze.
Take each cookie and gently dip the top into the icing. Don't fully submerge it, you want to see some cracks in the icing.
Set on the cookie sheets to allow the icing to harden. It will harden pretty quickly, in about 30 minutes or so.
Store cookies in an airtight container.
Nutrition facts are for one cookie with icing.
Recipe makes about 20 cookies.