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Gluten-free iced oatmeal cookies.

Gluten-Free Iced Oatmeal Cookies (Dairy-Free)

  • Author: MamaShire
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Diet: Gluten Free


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.


  1. Preheat the oven to 350°. Line baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. In a medium-sized bowl, mix together the gluten-free flour, pulsed oats, cinnamon, baking powder, baking soda, and sea salt. Set aside.
  4. Using a stand mixer, cream together the sugars and dairy-free butter. Then mix in the eggs and vanilla.
  5. Next, add in the dry ingredients and mix on low until combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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