Gluten-Free Iced Oatmeal Cookies

Oh, the joy of a perfect cookie! These Gluten-Free Iced Oatmeal Cookies are a heartwarming treat, bringing together the comforting flavors of oatmeal and the sweet kiss of icing. Whether you’re craving a cozy afternoon snack, need a dessert for a family gathering, or just want to brighten a weeknight, these cookies are a guaranteed hit. They’re soft, chewy, and topped with a delicate icing that will make you and your family fall in love at first bite.

Why You’ll Love This Gluten-Free Iced Oatmeal Cookies

• Quick & Easy: From mixing to baking, this recipe is designed to fit into your busy schedule.
• Family-Friendly: Both kids and adults adore these tasty cookies!
• Customizable: Experiment with different extracts or sprinkles to make them your own.
• Delicious Flavor: They balance toasty oats with a touch of spice and sweetness.

Ingredients

Here’s what you’ll need to create these delightful gluten-free iced oatmeal cookies:

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Dry Ingredients

• 2 cups (300g) gluten-free measure-for-measure flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt

Other

• 1 ¾ cup (150g) gluten-free rolled oats
• 1 cup (227g) butter
• 1 cup (213g) brown sugar
• ¾ cup (150g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons molasses

Icing

• 1 ½ cups (180g) powdered sugar
• ¼ teaspoon vanilla extract
• 1 ½ – 2 tablespoons milk of choice

Step-by-Step Instructions

Get ready to whip up a batch of these glorious cookies! Here’s a simple guide to help you through the process:

1. Prep the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
2. Process the Oats: Pulse the oats in a food processor 10-12 times until you have a variety of texture – chopped oats with some oat flour.
3. Brown the Butter: Melt the butter in a medium skillet over medium-low heat, stirring occasionally. Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.
4. Combine Sugars: Add the brown sugar and granulated sugar to the brown butter. Whisk to combine.
5. Wet Ingredients: Whisk in the eggs, vanilla, and molasses until smooth and creamy.
6. Combine: Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the oat mixture to form the cookie dough.
7. Chill the Dough: Scoop the cookie dough in round balls, about 2 tablespoons per ball. Place dough balls onto a large plate or lined baking sheet. Cover tightly with plastic wrap. Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)
8. Preheat & Prep: Preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats.
9. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the center is set.
10. Cool: Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
11. Make the Icing: Sift the powdered sugar into a medium bowl. Add the vanilla extract and 1 tablespoon of milk and use a fork to mix together. The icing should be very, very thick and hard to mix together. If it’s too thin, add more powdered sugar.
12. Ice: Lightly dip the tops of the cooled cookies into the icing. Let the icing sit at room temperature for a few hours to set fully.

Equipment

• Medium mixing bowls
• Food processor
• Medium skillet
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Wire rack
• Fork

Tips & Variations

• Gluten-Free Flour: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum for the best results. I prefer Bob’s Red Mill.
• Dairy-Free Option: Use vegan butter and dairy-free milk to make this recipe dairy-free. Not all vegan butter will brown similarly; if needed, skip the brown butter step when using vegan butter. More dairy-free tips.
• Spice It Up: Add a pinch of cloves or a dash of cardamom to the dry ingredients for an extra layer of warmth.

Serving Suggestions

These Gluten-Free Iced Oatmeal cookies are perfect on their own, alongside a warm cup of coffee or a cold glass of milk. They also make a lovely addition to any dessert spread, perhaps with a side of fresh fruit or a scoop of vanilla ice cream.

Nutrition Facts

Per Serving: Calories: 224kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 187mg | Potassium: 68mg | Fiber: 2g | Sugar: 24g | Vitamin A: 258IU | Vitamin C: 0.01mg | Calcium: 28mg | Iron: 1mg

Frequently Asked Questions

Here are a few common questions about these incredible cookies:

1. Can I freeze these Gluten-Free Iced Oatmeal Cookies? Absolutely! You can freeze the cookie dough balls before baking, or you can freeze the baked cookies. For the dough, freeze the individual balls on a baking sheet and then transfer them to an airtight container. For baked cookies, ensure they are cooled completely and store them in an airtight container with layers of parchment paper between them.
2. How should I store these cookies? Store baked cookies in an airtight container at room temperature for up to 5 days.
3. Can I use a different type of flour? For best results, use a gluten-free measure-for-measure flour that includes xanthan gum.

As a mom, I know how important it is to have easy and accessible recipes that still taste amazing. This recipe became a staple in my house because it blends ease with incredible taste. I hope you enjoy it as much as my family does