Iced Gluten Free Oatmeal Cookies
These iced gluten free oatmeal cookies are everything a cookie should be – crispy on the outside, chewy on the inside, perfectly sweet and topped with a simple vanilla icing. Easy to make and dairy free friendly!
These iced gluten free oatmeal cookies are a cozy old fashioned recipe with crisp edges, gooey centers and a delicious balance of spice with cinnamon and nutmeg.
They’re topped with a simple vanilla glaze and are perfect for holiday gifting or just a delicious after dinner treat.
The cookie dough is made in just one bowl with pantry staple ingredients, and a hint of molasses to give that bakery like flavor. These are such a nostalgic cookie for me and I hope you love them as much as I do! If you love this recipe, try my oatmeal cookie bars next!
Before we get started…
- I much prefer quick oats to rolled oats in this gluten free cookie recipe because the texture is a bit less harsh. If you only have rolled oats, they will work, but steel cut oats will not work here.
- You can make these cookies vegan by using dairy free butter and a vegan egg substitute.
- Oats are naturally gluten free, but they are often cross contaminated. Be sure to use certified gluten free oats if you are baking for someone with Celiac!
How to make iced gluten free oatmeal cookies
Preheat the oven to 350 degrees Fahrenheit.
In a medium mixing bowl or bowl of a stand mixer, add the softened butter, white sugar and brown sugar and cream together for about 30 seconds.
Add in the remaining wet ingredients and beat until combined. Add in the dry ingredients and fold with a rubber spatula until combined.
Scoop using a medium cookie scoop and add to a baking sheet lined with parchment paper. They will spread, so leave enough space between each.
Bake for 13-15 minutes or until the edges are golden brown. I then like to use a round cookie cutter to swivel around the edges to create perfect circles.
Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling.
Whisk together the ingredients for the icing, keeping it nice and thick. Once the cookies have cooled, dunk the tops in the icing or use the back of a spoon to spread on top.
The icing will set as the cookies cool so they can be stacked on each other. Enjoy!
Troubleshooting tips
Why didn’t my cookies spread? This usually happens when the flour isn’t measured properly and you end up using more than what the recipe actually calls for. To avoid this, be sure to spoon and level the flour and don’t scoop from the bag.
Why did my cookies spread so much? This can happen if the butter is melted instead of softened. You want the butter to be at room temperature so it’s soft to the touch but not melted or the cookies will spread too much as soon as they hit the oven.
If you find your cookies are spreading more than you want, you can chill the dough for about 30 minutes before baking.
How to store and freeze
Once prepared, these gluten free oatmeal cookies will keep at room temperature for about 3 days. I suggest storing in a container so they don’t dry out.
You can also freeze these cookies before or after baking. To freeze before baking, simply scoop the dough into balls and freeze in a freezer safe bag. Bake at 325 for a few extra minutes than what the recipe calls for to account for the frozen dough.
To freeze after baking, let the cookies cool completely, then transfer to a freezer safe bag and freeze for up to 1 month. I suggest freezing without the icing, then when you’re ready to serve, reheat in the oven until warm through the center, then cool and add the icing on top.
Ingredient swaps
Sugar. A mix of white and brown sugar will give these cookies the crispy edges but gooey centers. You can try subbing for coconut sugar for a refined sugar free option, but keep in mind this will change the color and texture a bit. I do not recommend any liquid sweeteners here!
Egg. Since there is only one egg here, you can definitely swap for a vegan alternative such as a flax egg, apple sauce or a store bought egg replacer. For applesauce, use about 3 1/2 tablespoons, and for the flax egg, combine 1 tablespoon of ground flax with 3 tablespoons of water and let thicken.
Butter. To make these cookies dairy free, just swap the butter for a dairy free butter such as Earth Balance.
More cookie recipes you’ll love!
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Iced Gluten Free Oatmeal Cookies
by: claire cary
These iced gluten free oatmeal cookies are everything a cookie should be – crispy on the outside, chewy on the inside, perfectly sweet and topped with a simple vanilla icing. Easy to make and dairy free friendly!
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Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a medium mixing bowl or bowl of a stand mixer, add the softened butter, white sugar and brown sugar and cream together for about 30 seconds.
Add in the remaining wet ingredients and beat until combined.
Add in the dry ingredients and fold with a rubber spatula until combined.
- Scoop using a medium cookie scoop and add to a baking sheet lined with parchment paper. They will spread, so leave enough space between each.
- Bake for 13-15 minutes or until the edges are golden brown. I then like to use a round cookie cutter to swivel around the edges to create perfect circles.
Let cool on the baking sheet for about 15 minutes, then transfer to a wire rack to finish cooling.
Whisk together the ingredients for the icing, keeping it nice and thick.
Once the cookies have cooled, dunk the tops in the icing or use the back of a spoon to spread on top.
The icing will set as the cookies cool so they can be stacked on each other. Enjoy!
Notes
To make these cookies dairy free, just swap the butter for a dairy free butter such as Earth Balance.
Since there is only one egg here, you can definitely swap for a vegan alternative such as a flax egg, apple sauce or a store bought egg replacer. For applesauce, use about 3 1/2 tablespoons, and for the flax egg, combine 1 tablespoon of ground flax with 3 tablespoons of water and let thicken.
Serving: 1cookie / Calories: 229kcal / Carbohydrates: 38g / Protein: 2g / Fat: 9g / Sodium: 147mg / Fiber: 2g / Sugar: 26g