Gluten-free iced oatmeal cookies with soft and chewy centers and topped with icing.
- 2 cups gluten-free flour
- 2 cups gluten-free rolled oats
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup dairy-free butter, softened to room temperature
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
- 2 tablespoons almond milk
*See notes for suggested brands.
- 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.
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum or guar gum. If not add 1/2 teaspoon 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.
Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
Keywords: iced oatmeal cookies, gluten-free cookies, gluten-free desserts