Ice oat meal cookie bark

Iced Oatmeal Cookie Bark

Gluten-Free & Dairy-Free Options Included

I had way too much fun with my Snickerdoodle Cookie Bark, so naturally—my next move was recreating my forever favorite: soft, chewy iced oatmeal cookies… in bark form! These are nostalgic, cozy, and just made for sharing (or not, no judgment). Think warm spices, golden edges, and that signature speckled icing—like the kind your grandma used to make but modernized with gluten and dairy-free opti

Iced oatmeal cookie bark

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Servings 0

Ingredients

  

Cookie Base

• 1 cup gluten-free rolled oats, pulsed 5–8 times in a blender
• 1 cup almond flour
• 1 tsp baking powder
• 1 tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ⅓ cup refined coconut oil, palm oil shortening, or softened dairy-free butter
• ⅓ cup raw cane sugar or monk fruit sugar, for that light sweetness
• ½ cup coconut sugar, for that deep, caramelly taste
• 1 egg, room temperature
• 2 tsp vanilla extract

Icing (Two Options):

• Classic Powdered Sugar Icing
• 1 cup powdered sugar
• 2 tbsp almond or coconut milk
• Optional: ½ tsp vanilla extract

Refined Sugar-Free Coconut Butter Icing

• ¼ cup softened coconut butter
• ¼ cup full-fat coconut milk
• ¼ cup maple syrup

Instructions

 

Prep the Base:

• Pulse the oats in a blender to create a mix of textures—some fine, some hearty. In a bowl, whisk together the oats, almond flour, baking powder, salt, cinnamon, and nutmeg.

Cream It:

• In a separate bowl, beat the coconut oil (or butter), cane sugar, and coconut sugar with a hand mixer or stand mixer until smooth and creamy. Add the egg and vanilla, then mix again until fully combined.

Combine & Shape:

• Add the dry ingredients to the wet and mix until a dough forms. Press the dough into a flat, even layer (about ¼-inch thick) on a parchment-lined baking sheet.

Bake:

• Preheat the oven to 350°F. Bake for about 12 minutes, or until the edges are lightly golden. The center may look soft, but it will firm up as it cools.
• Cool:
• Let the bark cool completely on the tray—this is key for that signature chewy-crisp texture.

Make the Icing:

• Powdered sugar option: Mix powdered sugar with milk and vanilla to a thick, drizzly consistency.

Coconut butter option:

• Warm coconut butter, coconut milk, and maple syrup together until smooth and pourable.

Ice It:

• Break the cooled cookie sheet into rustic bark pieces. Lightly dip just the tops into the icing to get that nostalgic speckled look—don’t fully dunk.

Set:

• Let the icing firm up for about 1 hour at room temp, or chill in the fridge to speed things up.

Author: Ali Jenkins

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