Iced oatmeal cookies
updated to be vegan
Ingredients
For the Cookies:
- 1 cup gluten-free quick cooking oats , (or rolled pulsed in blender for 4-6 seconds)
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup refined coconut oil, palm oil shortening, or butter, softened to room temperature
- 1/4 cup raw cane sugar or monk fruit sweetener
- 1/2 cup coconut sugar, use golden monk fruit if using monk fruit sweetener
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
For the Icing:
Option 1:
- 2 tablespoons almond or coconut milk
- 1 cup powdered sugar
Option 2 (Coconut Butter Icing):
- 1/4 cup softened coconut butter
- 1/4 cup full-fat coconut milk
- 1/4 cup maple syrup
Instructions
Prepare the Cookies:
- Begin by pulsing the oats in a blender or food processor 5-8 times. You want a variety of textures, from finely ground to larger pieces, which will give the cookies their signature chewiness.
- In a large mixing bowl, whisk together the pulsed oats, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this mixture aside.
- In another large bowl, using a hand mixer or stand mixer, beat the coconut oil (or butter/shortening) and coconut sugar together on medium speed until fully combined and creamy.
- Add the egg and vanilla extract to the wet ingredients and continue beating until everything is well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough should be thick and slightly sticky.
Bake the Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats, and set them aside.
- Using a cookie scoop or two tablespoons, portion out the dough into balls, placing them about 2-3 inches apart on the prepared baking sheets.
- Bake for about 12 minutes, or until the edges of the cookies are lightly browned. The centers may still look soft, but they will firm up as the cookies cool.
- Remove the cookies from the oven and let them cool completely on the baking sheets before icing.
Prepare the Icing:
- For the powdered sugar icing, place the powdered sugar in a medium bowl. Add the vanilla extract and 1 tablespoon of coconut milk. Stir until well combined. If the icing is too thick, add more coconut milk, 1 teaspoon at a time, until you reach a thick but pourable consistency.
- For the coconut butter icing, combine the softened coconut butter, coconut milk, and maple syrup in a small saucepan over low heat. Stir until the mixture is smooth and reaches a flood consistency. Remove from heat and let it cool slightly before using.
Ice the Cookies:
- Lightly dip the tops of each cooled cookie into the icing, allowing any excess to drip off. You can achieve a speckled look by gently swirling the cookie in the icing or by letting the icing drizzle lightly over the top.
- Let the iced cookies sit at room temperature until the icing has set.
Tried this recipe?Let us know how it was!