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.
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.
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!Print
- 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
- 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
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together the dry ingredients in a medium bowl.
- 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.
- 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.
- Pour half of the dry mixture and stir in with a wooden spoon until combined. Repeat with the remainder of the flour.
- Spoon an overflowing tablespoon of dough onto the baking sheet. Gently press down with your hands until flat. Repeat until the dough is done.
- 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.
- Whish together the icing until smooth and thick. Gently dip the tops of the cookies. Allow to set.
- 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…