Fork and Beans

Making food fun for the family

Gluten Free Vegan Iced Oatmeal Cookies

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These cookies. These stinkin’ gluten free vegan Iced Oatmeal Cookies. It’s my first day back in the kitchen in about two weeks and I feel like a newbie all over again. From creating this recipe to the photography, this has been an all-day experience and my throat may or may not hurt from yelling at the situation. This happens from time-to-time and regardless of the fact that I have a baking cookbook now out on sale (still getting used to that), I am the first to admit that I make a lot of mistakes in baking and am continually trying to learn more.

These copycat gluten free vegan Iced Oatmeal Cookies are chewy on the inside and crunch on the outside. They are even better than the store-bought version!

Days like these remind me why it’s so important to use a scale for measuring flour and other baking ingredients. Don’t get me wrong, I still don’t do that but I am reminded that I should. Especially when it comes to gluten free baking. I get a lot of comments about people’s consistency in their batters/dough and wants to know why it’s too thick/runny/etc. I want to say it’s probably because you are not using a scale but I surely don’t follow my own instructions nor do I even list my ingredients in weight measurements so…there’s that. One day, you’ll see. One day I will write a post titled “Why I Use a Scale in Baking.” One day. Probably not though. But at least these gluten free vegan iced oatmeal cookies can keep me company while I entertain such thoughts.

These copycat gluten free vegan Iced Oatmeal Cookies are chewy on the inside and crunch on the outside. They are even better than the store-bought version!

I have made these cookies several times now and they are officially the death of me, part because I ran through a lot of flour trying to experiment with this recipe and part because I have eaten a “few.” I will leave it to you to define a few.

These copycat gluten free vegan Iced Oatmeal Cookies are chewy on the inside and crunch on the outside. They are even better than the store-bought version!

These copycat gluten free vegan Iced Oatmeal Cookies are chewy on the inside and crunch on the outside. They are even better than the store-bought version!

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Iced Oatmeal Cookies

Iced Oatmeal Cookies

  • Author: Cara Reed
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 14 1x
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Ingredients

Dry Ingredients:

  • 1 c. old fashioned oats (not quick cooking)
  • 1/4 c. superfine brown rice flour
  • 1/4 c. sorghum flour
  • 1/4 c. potato starch (or any other starch)
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. xanthan gum
  • 1/4 tsp. salt

Wet Ingredients:

  • 6 Tbsp. vegan butter
  • 3/4 c. brown sugar
  • 1 Tbsp. flaxseed meal + 2 Tbsp. warm water (mixed until thickened)

For the Icing:

  • 1 c. powdered sugar
  • 1/2 tsp. nondairy milk

Instructions

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients in a medium bowl.
  3. Place vegan butter into a microwave safe bowl and melt halfway (for about 20 seconds). The bowl should be warm enough to melt the rest of the vegan butter as you stir. You want it to be cloudy looking.
  4. In a large bowl whip up the vegan butter with an electric mixer on medium speed. Add the brown sugar and blend. Add the flaxseed “egg” and blend.
  5. Pour half of the dry mixture and stir in with a wooden spoon until combined. Repeat with the remainder of the flour.
  6. Spoon an overflowing tablespoon of dough onto the baking sheet. Gently press down with your hands until flat. Repeat until the dough is done.
  7. Bake 10-12 minutes or until lightly browned along the edges. Allow to cool on the baking sheet for a good 5 minutes and then transfer over to a cooling rack.
  8. Whish together the icing until smooth and thick. Gently dip the tops of the cookies. Allow to set.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 154
  • Sugar: 16g
  • Sodium: 124mg
  • Fat: 5g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 1.5g

Now go eat a few for yourself. I need company…

 

Reader Interactions

Comments

  1. I, thankfully, do not have to be gluten free. Can I substitute 1/2 cup wheat flour for the brown rice and sorghum flours, or would that mess up the consistency? These look SO good, and I want to eat them SO much, please please please say it will work. Thank you.

  3. I made these last night. I added a tsp. of vanilla, and I think it was too much liquid, because they spread out a lot while baking and came out super flat. They were still delicious, though, and my husband scarfed down 4 before I could even make the icing! I got your book this weekend and look forward to trying more recipes!

  4. I just had to get up, get myself a bowl of oatmeal and than started reading this post. Just seeing those cookies made me crave oatmeal 🙂

    xo Elisa

    • Hi Morgan! The flaxseed meal is an egg replacer, so yes, it’s a binder for the dough 🙂

  6. Ohhh! These look so snackable! An iced oatmeal cookie is one of my faves. I love the earthy oat and sweet glaze contrast. So good! I must brew a cup of tea and make these at once (and then eat ’em!).

    • I love your choice of words! Makes me want to eat another cookie, actually. Here I go… 🙂

  7. Well the cookies are beautiful, and I always say that those rough days in the kitchen are the ones that make the best stories.

    “Remember that time I had to make a cake for someone’s birthday at work, and it flopped so bad I had to throw the whole thing away (and I never throw food away!) and go buy one at the store?”

    Great work 🙂
    Megan

  9. I hope you enjoyed the time with your mom, its been forever, lol! And a “few” cookies I bet I eat the same amount! Well have a great day sending green love to you from Las Vegas…All the #on your instagram were hilarious you famous girl…

  13. Yummy! What would you use in place of Flax? I have a child allergic to flax (chia also) what about Ener-G egg replacer, would that work? If so, how much would you recommend?
    Thanks!!!

    • EnerG would work perfectly Melissa! Use 1 1/2 tsp. powder + 2 Tbsp. warm water. Hope that helps! xo

  14. i know i always say this, but iced oatmeal cookies were my favorite. maybe my favorite “every day” cookie. i could EASILY eat an entire box of them in one sitting. not that i’m bragging or anything… thanks for taking one for the team and making these beauties <3

    • I LOVE how all these things are your favorites. I know it doesn’t seem like they all can be but it’s the same with me. I love all these foods 🙂 PS Brag about that more often. That wins major points! xo

  16. OMG you are so funny! I agree, that’s why I always list weight measurements in my recipes as well, it can definitely make a difference. Gluten-free baking can really be finicky and that’s why when readers ask about switching out flour for a completely different flour, I’m like “it’s not that simple unfortunately”. I have days like that too in the kitchen and it’s so frustrating, but it looks like you finally achieved success because the cookies look delicious!!

    • Right?!! It’s a very complicated issue. I might have to consult you now on weighing flours… xo!

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