Meaningful Eats
Gluten-Free Iced Oatmeal Cookies
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These gluten-free iced oatmeal cookies are even BETTER than the originals! These cookies have golden edges, soft centers, and a crisp layer of vanilla icing on top — this recipe is a confirmed crowd-pleaser!Plus brown butter and molasses take these cookies to the next level. You'd never know they're gluten-free!
Ingredients
Dry Ingredients
- 2 cups (300g) gluten-free measure-for-measure flour
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Other
- 1¾ 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
- 1½ cups (180g) powdered sugar
- ¼ teaspoon vanilla extract
- 1½-2 tablespoons milk of choice
Instructions
- In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg and salt. Set aside.
- Pulse the oats in a food processor 10-12 times until you have a variety of texture—chopped oats with some oat flour. See photo above for a visual.
- 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.
- Add the brown sugar and granulated sugar to the brown butter. Whisk to combine.
- Whisk in the eggs, vanilla and molasses until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the oat mixture.
- Scoop the cookie dough into 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.)
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Bake for 10-12 minutes or until the edges are golden brown and the center is set.
- Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
- 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.
- Lightly dip the tops of the cooled cookies into the icing. Let the icing sit at room temperature for a few hours to set.
Notes
Gluten-Free: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum as a binder. This is my favorite brand.
Dairy-Free: Use vegan butter and dairy-free milk. Not all vegan butter will brown. Unless using a brand capable of browning, skip the brown butter step when using vegan butter.
To Make-Ahead: Refrigerate the dough balls for up to 3 days (cover tightly). You can also freeze the dough balls to prep further in advance!
To Store: Store baked cookies in an airtight container at room temperature for up to 5 days.
To Freeze (dough): Freeze the dough balls on lined baking sheet for 1-2 hours until they're set, then transfer to an airtight container or freezer bag. Freeze for up to 3 months. Bake from frozen at 350°F. Add 1-2 minutes to the recipe's baking time for frozen dough.
To Freeze (baked): Let cool completely, then store in airtight container with parchment or wax paper separating the layers. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours.
Nutrition
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