November 30, 2022

Desserts

Vegan Iced Oatmeal Cookies

Vegan Iced Oatmeal Cookies are quick and easy to make and will bring you back to your childhood with just one bite! These cookies are both vegan and gluten free, but you'd never believe it. They are perfect for the holiday season or gifting to friends and family.

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Vegan Iced Oatmeal Cookies stacked on a white plate with a white linen towel in the background and some christmas greenery.

Why You’ll Love This Recipe

Vegan Iced Oatmeal Cookies have soft centers with crispy edges.
Require just 6 main ingredients for the cookie base and 2 for the icing.
They are topped with a simple two ingredient icing just like the original.
These cookies make great DIY holiday gifts.
Perfect for any holiday party or gathering.
Filled with spice like nutmeg and warm cinnamon.
As written this recipe is vegan, dairy free, plant-based, grain free and gluten free.
Not only do these cookies taste amazing, but they are also quick and simple to make too.
They are super nostalgic and better than the store version!
If you love this recipe, be sure to check out my vegan monster cookies!

Ingredients And Substitutions

These are the main ingredients and substitutions for Vegan Iced Oatmeal Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

To keep this recipe gluten free, be sure to use certified gluten free rolled oats. If you aren’t gluten-free, feel free to use regular old fashioned oats.

Also be sure to use gluten-free flour if necessary, otherwise regular all purpose flour will work too.

vegan butter or regular butter will work, my favorite vegan butter is from miykonos creamery, but feel free to use any plant-based or regular butter here.

Use vegan brown sugar and cane sugar, as most sugars aren’t actually vegan, so if you are following a vegan diet it’s important you are using a vegan sugar. I prefer using Wholesome Sweeteners.

flax eggs are easy to make and make for a great egg replacement, for this recipe I used two flax eggs which is just two tablespoons of ground flax mixed with 4 tablespoons of water. Let it sit for 10 minutes to thicken and it becomes the perfect vegan egg replacement.

blackstrap molasses is considerably less sweet with a distinct bitterness, it pairs perfectly with the sweetness of these oatmeal cookies.

cinnamon and nutmeg are a combination of warm spices that really pair nicely with this oatmeal cookie!

The icing is really simple, just powdered sugar, vanilla extract and your choice of milk, I use almond!

all the ingredients that you need to make these iced oatmeal cookies in individual bowls.

How To Make

ONE: Start by making the flax eggs which is ground flax mixed with water. Let it sit on the counter for about 10-15 minutes to thicken up. For this recipe we will use two flax eggs, so combine 2 tablespoons of ground flax with 4 tablespoons of water.

TWO: In a blender add in 1 cup of oats and blend for 1-2 seconds. Your goal is to have a mixture of chopped oats, oat flour and whole oats. Be careful not to over blend to make oat flour. Then combine with the gluten free flour, baking soda, salt, cinnamon and nutmeg.

gluten free flour, cinnamon, nutmeg, baking soda and salt added to the oat mixture.

THREE: Then, in an electric mixer, cream together the softened butter and sugars for about 3 minutes on medium speed. Stopping to scrape down the sides a few times. Add in the flax eggs and vanilla extract and mix until just combined. Don’t over mix here.

vegan butter, brown sugar and cane sugar in an electric mixer.

the butters, sugars, flax eggs, molasses and vanilla extract mixed together.

FOUR: Fold in the dry ingredients to the wet and mix until just incorporated. Again, don’t over mix. Cover and chill dough in the fridge for 30 minutes.

FIVE: When ready, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper. Then, using a single cookie scoop add the dough to a baking sheet and bake for 14 minutes. Remove and let cool completely before moving.

the cookies added to a baking sheet before baking.

the oatmeal cookies after being baked still on the baking sheet.

SIX: Once cookies are cooled, make the icing and then dip the tops of each cookie into it. Dipping instead of spreading the icing on is what’s going to create that really pretty crackly top.

SEVEN: Let cookies firm up completely and you’ll be able to stack them!

Tips And Tricks

When making the chopped oat mixture, be careful not to over blend. If using a food processor you will need to pulse it 3-4 times. If using a blender, you will only need to turn it on for 1-2 seconds.

Use softened vegan butter and not room temperature butter. It should still be firm to the touch and easily to indent with your finger.

Be careful not to over mix in any of the steps. The key is to mix until the ingredients are just combined.

Chilling the dough is necessary, otherwise you will have a really flat cookie.

Measure out the flour using a spoon and then scrape off the access. If your cookie is too dry at the end you may have over-packed the flour.

Dipping the cookie in the icing instead of drizzling the cookie with icing is what’s going to create that infamous, pretty iced tops.

the difference between dipping the cookie in the icing and then spreading the icing on.

How To Serve And Store

Serve these Vegan Iced Oatmeal Cookies with a cup of coffee, tea or warm them up and eat them with a scoop of vanilla ice cream!

Store these cookies in an airtight container at room temperature and enjoy within 3-4 days. You can also refrigerate to extend the life of them.

Taste And Texture

These Old Fashioned Iced Oatmeal Cookies taste just like the original but so much better. They are made with healthier ingredients and are perfectly sweet and spiced.

The texture is chewy in the center, but crispy and crunchy on the edges.

a hand holding an iced oatmeal cookie with a bite taken out of it.

Frequently Asked Questions

Do I have to use gluten free flour and gluten free oats?

No! Regular old fashioned oats and all purpose flour will work just the same.

Can I use quick oats instead of old fashioned?

No, unfortunately quick oats won’t work the same.

Can I use oil instead of butter?

Typically yes, oil is a great substitute for butter. However, I haven’t rested it myself so I can’t say for sure. If you do give it a try, be sure to leave me a comment below!

Other Recipes You May Like

If you make these Vegan Iced Oatmeal Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!

Vegan Iced Oatmeal Cookies

5 based on 3 reviews

PIN RECIPE

PREP TIME:

45 minutes

COOK TIME:

14 minutes

Author - Hannah

Ingredients

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. Mix and let sit for 10 minutes to thicken
1 Tbsp blackstrap molasses
1 tsp vanilla extract

Icing

1 cup confectioners sugar
1 tsp vanilla extract
1 tbsp almond milk

SCALE:

YIELDS:

12 servings

Directions

Start by making the flax eggs by combining two tablespoons of ground flax with 4 tablespoons of water. Mix well and let it sit on the counter to thicken.
In your food processor or blender, add in the oats and pulse 3-4 times until you have a mixture of oat flour, broken down oats, and oats.
Combine oat mixture, gluten-free flour, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.
In a medium bowl, or a standstill mixer, add in the vegan butter, brown sugar and cane sugar and beat on medium speed until the butter and sugars are soft and fluffy.
Add in flax eggs, molasses and vanilla extract and beat until just combined.
Next, add in the flour mixture and mix with a rubber spatula until just combined. Cover, and place in the fridge for a minimum of 30 minutes.
When ready, preheat the oven to 350F and prepare a baking sheet by lining it with parchment paper or a silicon baking mat.
Using a cookie scoop, scoop the dough and place it on the baking sheet. Flatten the tops slightly with the palm of your hands and bake for 12-14 minutes. Remove and let cool completely before icing.
When ready, make the icing in a small bowl by combining the confectioners sugar, vanilla extract and almond milk. Icing should be smooth and creamy. If it’s too thick add a splash more of almond milk, if it’s too runny add in more confectioners sugar.
Dip the tops of each cookie into the icing and place on the baking sheet to dry. ENJOY!

Notes

When making the chopped oat mixture, be careful not to over blend. If using a food processor you will need to pulse it 3-4 times. If using a blender, you will only need to turn it on for 1-2 seconds.
Use softened vegan butter and not room temperature butter. It should still be firm to the touch and easily to indent with your finger.
Be careful not to over mix in any of the steps. The key is to mix until the ingredients are just combined.
Chilling the dough is necessary, otherwise you will have a really flat cookie.
Measure out the flour using a spoon and then scrape off the access. If your cookie is too dry at the end you may have over-packed the flour.