No Bake Iced Oatmeal Cookies
These no-bake iced oatmeal cookies are a simple and wholesome treat with a touch of nostalgia! They combine gluten-free oats, creamy cashew butter, and maple syrup for a perfectly chewy cookie base. Topped with a luscious coconut milk glaze, they make a delightful dessert or snack without needing to turn on the oven.
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 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.
Tried this recipe?Let us know how it was!