If you’re looking for a light, buttery cookie that’s perfect for the holidays, you have to try these snowy oatmeal crispies. These simple yet rich cookies require only a few ingredients, and they’re gluten free and vegan.
When the holidays roll around, it’s nice to have a good, simple Christmas cookie recipe that’s easy to make, and tastes delicious. We love vegan snowball cookies, and a good simple chocolate fudge, and we also love these oatmeal crispies.
These delicate, crumbly, snowy-topped cookies are a family favorite at Christmastime! If you’ve never tried snowy oatmeal crispies before, I think you’ll love them. They’re a light and buttery cookie that’s topped with a mound of sweet powdered sugar.
This version is gluten free and dairy free, too, so everyone can enjoy these festive Christmas treats.
- Gluten Free Flour – You can try these with any brand of gluten free flour blend that suits your needs, but I love to bake with my gluten free flour mix. I’ve also made these successfully with Namaste Perfect Flour Blend.
- Certified Gluten Free Oats – If you are gluten free, make sure you use certified gluten free oats. One brand that is made in an allergy friendly facility is GF Harvest, which can be found on Amazon.
- Vegan Buttery Spread – I use Earth Balance Soy Free Vegan Buttery Spread, and it works well. This spread gives these cookies a rich and buttery flavor.
- Powdered Sugar – We use Wholesome Sweeteners Powdered Sugar, which is corn free. You can use any powdered sugar that works for you.
If you aren’t gluten free, you can go ahead and use all-purpose flour in this recipe. And if you can eat dairy, feel free to use regular dairy butter in place of shortening.
Step by Step Instructions
- Place the vegan buttery spread and sugar in a bowl, and mix on medium speed until light and fluffy.
- Add the gluten free flour blend, salt, and oats, and mix on medium speed until combined.
- Chill the dough for about 30 minutes, then roll into small balls and place on a cookie sheet that has been lined with parchment. Flatten each ball with the back of a spoon.
- Bake at 350 degrees F for 10-12 minutes, until the edges are golden brown.
- Spoon some powdered sugar on each cookie right after they come out of the oven.
Store these cookies in an airtight container. You can include a piece of gluten free bread to keep the cookies from drying out. They should stay fresh for about 4 days.
You could also freeze these. Place in a freezer safe bag or container and they will stay fresh in the freezer for about 3 months.
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More Allergy Friendly Holiday Cookies
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Snowy Oatmeal Crispies (Gluten Free, Vegan).
- 1 cup vegan buttery spread or butter flavor Spectrum Organic Shortening
- ½ cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend I used Namaste Perfect Flour Blend
- ¼ teaspoon salt
- 1 ½ cups certified gluten free oats
- 1 cup powdered sugar I use Wholesome brand because it is corn free
- In a medium bowl, cream the first 3 ingredients together. Add dry ingredients and mix well.
- Chill dough in the refrigerator for 20-30 minutes.
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Using your hands, pack and shape the dough into small balls, place on a parchment-lined baking sheet, and press down with the back of a spoon.
- Bake at 350 degrees F for 10-12 minutes, or until the edges are golden.
- Pile a rounded teaspoon of powdered sugar immediately on top of each cookie while it’s still on the pan.
- Let cool completely before moving. Repeat steps 4-6 with remaining dough.