Iced oatmeal cookie bites
Iced Oatmeal Cookie Bites (Gluten & Dairy-Free Options)
If you’re a fan of classic iced oatmeal cookies, you’re going to love this mini twist: Iced Oatmeal Cookie Bites! These soft, chewy bites bring all the cozy flavors of oatmeal, cinnamon, and nutmeg in adorable mini cookie form. With the perfect blend of textures, they’re irresistible and bite-sized, making them ideal for snack time, dessert tables, or holiday gatherings. Plus, they’re made with gluten and dairy-free options, so they fit a variety of diets without compromising on flavor.
The best part? These cookie bites are finished with a simple, healthier coconut butter icing that adds a naturally sweet touch. This is the perfect icing option if you’re looking for something dairy-free and refined sugar-free. Or, for a classic twist, you can opt for a quick powdered sugar glaze. Either way, these iced oatmeal cookie bites are bound to be a hit!
Iced Oatmeal Cookie Bites
Ingredients
Cookie Bites
- 1 cup gluten-free rolled oats, pulsed in blender
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/3 cup refined coconut oil, palm oil shortening, or butter, softened
- 1/3 cup raw cane or monk fruit sugar, light granulated
- 1/2 cup coconut sugar, dark granulated
- 1 egg, at room temperature
- 2 tsp vanilla extract
Icing Options
Option 1: Classic Powdered Sugar Icing
- 1 cup powdered sugar
- 2 tbsp almond or coconut milk
- 1/4 tsp vanilla extract
Option 2: Coconut Butter Icing (Healthier Option)
- 1/4 cup softened coconut butter
- 1/4 cup full-fat coconut milk
- 1/4 cup maple syrup
Instructions
Make the Cookie Bites
- Prep the Oats: Pulse the gluten-free rolled oats in a blender or food processor 5-8 times until you achieve a mix of textures—some finely ground and some larger oat pieces. This adds to the chewy texture.
- Mix Dry Ingredients: In a large bowl, whisk together the pulsed oats, almond flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream the Wet Ingredients: In another large bowl, using a hand mixer or stand mixer, beat the softened coconut oil (or butter), raw cane or monk fruit sugar, and coconut sugar together on medium speed until fully combined. Add the egg and vanilla extract and mix until smooth.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
- Shape & Bake: Preheat your oven to 350°F (175°C). Roll the dough into tablespoon-sized balls and place them in a mini muffin pan, pressing each ball down slightly to form a flat top.
- Bake: Bake for 12 minutes, or until the edges are lightly browned. The centers will look soft but will firm up as they cool. Remove from the oven and let the cookie bites cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Make the Icing
For Powdered Sugar Icing:
- In a medium bowl, whisk together the powdered sugar and vanilla extract with 1 tablespoon of almond or coconut milk. Adjust the milk to reach a thick but pourable consistency.
For Coconut Butter Icing:
- In a small saucepan or microwave-safe bowl, combine the softened coconut butter, full-fat coconut milk, and maple syrup. Warm gently, stirring until you achieve a smooth, pourable consistency.
Ice the Cookie Bites
- Dip the Tops: Once the cookie bites have cooled completely, dip the tops into the icing of your choice. For a classic look, use the powdered sugar icing; for a healthier option, go with the coconut butter icing.
- Let Set: Place the iced cookie bites on a wire rack and allow the icing to set. This will take about an hour at room temperature or less if you pop them in the fridge.
