Gluten-Free Iced Oatmeal Cookies (Dairy-Free)

These Gluten-Free Iced Oatmeal Cookies have soft and chewy centers and are topped with icing that creates the classic taste and look of store-bought iced oatmeal cookies. Each delightful bite is full of oatmeal with a hint of cinnamon and vanilla for that perfect cookie taste. Be sure to try my Gluten-Free No-Bake Cookies for another yummy oatmeal-based cookie.

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Gluten-Free Rolled Oats: To make this recipe gluten-free, you need to use certified gluten-free oats. If you don’t need it to be gluten-free, you can use any brand. My favorite gluten-free brand is One Degree Sprouted Oats, and if you live near a Costco, I’ve seen them there at a very low price.

Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.

Sugar: This recipe uses both white and brown sugar. It adds a lot of depth of flavor and moisture to make a chewy cookie.

Additional ingredients: eggs, vanilla extract, baking powder, baking soda, sea salt, and cinnamon.

Instructions

Preheat the oven to 350°. Line baking sheets with parchment paper or silicone baking mats.

Place the gluten-free rolled oats in a food processor and pulse 10-12 times to get a combination of whole oats, bits of oats, and oat flour. This will help the cookies have the perfect texture with a slightly bumpy top to cling to the icing.

In a medium-sized bowl, mix together the gluten-free flour, pulsed oats, cinnamon, baking powder, baking soda, and sea salt. Set aside.

Using a stand mixer, cream together the sugars and dairy-free butter. Then mix in the eggs and vanilla.

Next, add in the dry ingredients and mix on low until combined.

Use a cookie scoop to dip out the cookie batter and place them on the prepared baking sheets about 3 inches apart. Bake for 11-12 minutes. They will be starting to brown around the edges but still look fluffy in the middle.

Remove from oven and allow to cool on the baking sheet for 5 minutes and then remove them to a wire rack to finish cooling.

When the cookies are cool, make the icing by mixing together the powdered sugar with almond milk. If the icing is too thick mix in 1/2 tablespoon more almond milk at a time until it is a thick but dippable icing.

Next, dip just the tops of the cookies into the icing and then place them back on the wire rack or on a baking sheet to allow the icing to set. You can also use a butter knife to spread a light amount of icing on them as well, they just won’t have that classic look.

Storing and freezing

Store: Allow cookies to completely cool and then store in a covered container at room temperature for up to 5 days.

Freeze Baked Cookies: To freeze baked and iced cookies, layer parchment paper between them and place them in a freezer container or freezer bag. Freeze for up to 3 months. To thaw: Place cookies on the counter and let them come to room temperature.

Freeze Cookie Dough: Use a cookie scoop to dip out the cookie batter and place them on a parchment-lined baking sheet. Place the sheet of cookie dough in the freezer for a few hours or overnight. After they are frozen, place them in a freezer-safe zipper bag for up to 3 months, and be sure to label them. When ready to bake, place frozen cookie dough on a prepared baking sheet about 3 inches apart and bake for an additional minute.