Iced chocolate oatmeal cookies
Ingredients
For the Cookies
- 1 cup gluten-free quick cooking oats, or rolled oats pulsed in a blender for 4-6 seconds
- 1 cup almond flour
- 1/2 C cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 Tbsp refined coconut oil, (Or olive or avocado oil)
- 1/4 cup Maple syrup
- 1/2 cup coconut, raw cane sugar, or monk fruit sweetener
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk or yogurt
For the Icing
Option 1: Classic Vanilla Icing
- 2 tablespoons almond or coconut milk
- 1 cup powdered sugar
Option 2: Coconut Butter Icing (Refined Sugar-Free)
- 1/4 cup softened coconut butter
- 1/4 cup full-fat coconut milk
- 1/4 cup maple syrup
Instructions
Step 1: Preheat & Prep
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Make the Cookie Dough
- In a large mixing bowl, combine the oats, almond flour, cocoa powder, baking soda, baking powder, salt, cinnamon, coconut/raw cane sugar, and cane sugar. Add the maple syrup, softened coconut oil (or vegan butter), vanilla extract, and dairy-free milk or yogurt. Mix everything together until a thick dough forms.
Step 3: Scoop & Bake
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingertips.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Step 4: Make the Icing
- For the Classic Icing: Whisk together the almond or coconut milk with powdered sugar until smooth.
- For the Coconut Butter Icing: Stir together the coconut butter, full-fat coconut milk, and maple syrup until well combined.
Step 5: Ice the Cookies
- Once the cookies are fully cooled, drizzle or spread the icing over the tops. Let them sit for 10-15 minutes to allow the icing to set.
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