Old Fashioned Iced Oatmeal Cookies Vegan Gluten-free

Old Fashioned Iced Oatmeal Cookies are a childhood favorite of mine, I remade them with simpler ingredients and are both vegan and gluten-free.

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Mother’s iced oatmeal cookies, but better

One of my favorite things to do as a food blogger is to take recipes that I used to enjoy as a child, and remake them with healthier and simpler ingredients as an adult. Now, don’t get me wrong, I still enjoy the real thing from time to time, but having a healthier alternative that I can enjoy more often is a win-win in my book.

The Mother’s Iced Oatmeal cookies were one of my favorites. I loved how perfectly round, crunchy and sweet they were. This version tastes just like the real thing, but is both vegan and gluten-free. I can’t wait to hear how you enjoy them!

Ingredients in Old Fashioned Iced Oatmeal Cookies

These deliciously Iced Oatmeal Cookies are made with a few simple ingredients to keep them vegan and gluten-free. Here are the basics you’ll need:

old fashioned oats– I used gluten-free old fashioned oats to make these 100% grain free. If you aren’t gluten-free, feel free to use regular old fashioned oats.

gluten-free flour– I used gluten-free 1:1 flour for this recipe, you can substitute regular all purpose flour if you aren’t gluten-free.

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

vegan brown sugar and cane sugar- 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- for this recipe, I used two flax eggs which is just two tablespoons of ground flax mixed with 5 tablespoons of water. Let it sit for 10 minutes to thicken and it becomes the perfect vegan egg replacement.

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

cinnamon and nutmeg– a combination of cinnamon and nutmeg really add to the overall flavor and taste of these oatmeal cookies.

Tips for making these iced oatmeal cookies

If using any substitutions from the original recipe, please keep in mind the end result may differ. Gluten-free flour blends can be replaced with regular flour blends as long as it’s a 1:1 replacement. However, there could be slight differences in the end cookie since it’s not the same ingredients.

Pulse your oatmeal. This recipe calls for pulsing the oatmeal in the blender to create all different sizes of the old fashioned oats. I pulsed mind a good 3-4 times, you want there to be pieces of oat flour, broken down oats and full sized oats.

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.

More healthy remake recipes:

Old Fashioned Iced Oatmeal Cookies Vegan Gluten-free

Old Fashioned Iced Oatmeal Cookies are a childhood favorite of mine, I remade them with simpler ingredients and are both vegan and gluten-free. These cookies are crispy on the edges, but still soft and tender in the center.

5 based on 1 reviews

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PREP TIME:

45 minutes

COOK TIME:

12 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, see notes above
1 Tbsp black 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 5 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!