No bake iced oatmeal cookies
-no Bake Iced Oatmeal Cookies (Gluten-Free, Vegan)
There’s something so comforting about iced oatmeal cookies—the chewy texture of oats, the sweet glaze, and the nostalgic feel of a childhood favorite. But what if we could capture that same magic without needing to bake? Enter these No-Bake Iced Oatmeal Cookies!
This recipe is a healthy twist on the classic, using gluten-free oats, creamy cashew butter, and coconut milk to create a cookie that’s both nutritious and indulgent. The powdered sugar icing adds that traditional touch we all know and love, but with a light, coconut-infused flavor.
Why You’ll Love This Recipe:
• Quick & Easy: No oven needed, and the prep is done in less than 15 minutes!
• Gluten-Free & Vegan: Perfect for those with dietary restrictions.
• Customizable: Swap maple syrup for a granulated sweetener or adjust the icing thickness to your liking.
These cookies are perfect for holiday gatherings, after-school snacks, or when you’re craving something sweet but don’t want to heat up the kitchen. They’re as easy to make as they are to eat—and trust me, you’ll want more than one!
No Bake Iced Oatmeal Cookies
Ingredients
For the Cookies:
- 2 cups gluten-free quick cooking oats
- 1/3 cup canned coconut milk
- 1/2 cup cashew or almond butter
- 1/2 cup maple syrup, or substitute with a granulated sweetener of your choice
For the Icing:
- 1 cup powdered sugar
- 2 –3 tablespoons canned coconut milk
Instructions
Step 1: Prepare the Cookie Base
- In a medium saucepan, combine the cashew butter, coconut milk, and maple syrup. Heat over medium heat, stirring frequently, until the mixture is smooth and well-combined. Remove from heat.
- Stir in the gluten-free oats until fully coated with the mixture. Let the mixture cool slightly for 5–10 minutes.
Step 2: Shape the Cookies
- Scoop about 2 tablespoons of the oatmeal mixture and roll into a ball. Flatten slightly with your palms to create a cookie shape.
- Place the cookies on a parchment-lined baking sheet. Repeat until all the mixture is used.
- Chill the cookies in the refrigerator for 1 hour or until firm.
Step 3: Make the Icing
- In a small bowl, whisk together the powdered sugar and 2 tablespoons of coconut milk until smooth. Add an additional tablespoon of coconut milk, if needed, to reach a pourable consistency.
Step 4: Ice the Cookies
- Once the cookies are firm, drizzle or spread the icing over the tops of each cookie. Allow the icing to set for about 15 minutes in the fridge or at room temperature.
Step 5: Serve and Enjoy!
- Store the cookies in an airtight container in the fridge for up to one week or freeze for longer storage.
