This recipe for gluten free old fashioned iced oatmeal cookies is easy to make soft and chewy cookies. Using gluten free rolled oats these are a delicious oatmeal dessert. These cookies are made even better with icing over them.
The idea behind this recipe was to recreate the iced oatmeal cookies I loved growing up. There were a few different store bought cookies that I loved before going gluten free. These soft cookies with there yummy icing are a really close match and satisfy the craving I was having.
If you are looking for more cookie recipes try: Gluten Free Cookie Recipes
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Ingredients
- Gluten Free Flour
- Gluten Free Rolled Oats
- Baking Powder
- Sea Salt
- Baking Soda
- Ground Cinnamon
- Ground Nutmeg
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- Powdered Sugar
- Milk
Instructions
Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.
In a mixing bowl whisk together the gluten free flour, gluten free rolled oats, baking powder, salt, baking soda, cinnamon and nutmeg. Set aside.
In the bowl of your stand mixer beat together the room temperature butter, brown sugar and granulated sugar until completely combined. Add the eggs one at a time beating into the mixture completely before adding the next. Add the vanilla extract and blend in.
Add the dry ingredients to the wet ingredients and beat just until the ingredients are all combined.
Place the dough in the refrigerator for at least one hour to chill.
Once the dough is chilled using a cookie scoop measure out the dough onto baking sheets. Then press down slightly with the palm of your hand. If the cookie dough is sticking to your hands wet them slightly with water.
Bake the cookies at 350 degrees for 12-15 minutes. The cookies will be slightly browned but still very soft when they are done.
Let the cookies sit on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely. Let the cookies cool completely before icing them.
In a small bowl add the powdered sugar and milk. Beat with a small whisk or fork to combine.
Dip each cookie into the icing and let the excess run off before placing them back onto the cooling rack to dry.
Once the icing on the cookies is dry store them in a sealed container for up to a week.
Supplies
Frequently Asked Questions
Yes! These cookies freeze really well. I suggest freezing them in an airtight freezer container. When you want to defrost the cookies take them out of the container and set them on a paper towel to absorb any moisture they may have accrued while thawing.
These cookie are also great to refrigerate, then scoop with a cookie scoop, roll into balls and place on a baking sheet. Then I place the baking sheet of cookie dough in the freezer. Once the dough is completely frozen I place it into a freezer safe bag or container and save for baking later.
It is important that you refrigerate this gluten free old fashioned iced oatmeal cookies dough for at least one hour before baking. If you don't refrigerate the dough it's harder to work with and the cookies will spread too much when you bake them.
More Recipes You Might Enjoy
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Gluten Free Butter Pecan Cookies
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Print
Gluten Free Old Fashioned Iced Oatmeal Cookies
- Total Time: 27 minutes
- Yield: 42 cookies 1x
- Diet: Gluten Free
Description
This recipe for gluten free old fashioned iced oatmeal cookies is easy to make soft and chewy cookies. Using gluten free rolled oats these are a delicous oatmeal dessert. These cookies are made even better with icing over them.
Ingredients
2 cups Gluten Free Flour
1 ½ cups Gluten Free Rolled Oats
1 Tbsp. Baking Powder
1 tsp. Sea Salt
½ tsp. Baking Soda
2 tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
1 cup Unsalted Butter
1 cup Brown Sugar
½ cup Granulated Sugar
3 large Eggs
2 tsp. Vanilla Extract
Icing:
1 cup Powdered Sugar
1-2 Tbsp. Milk
Instructions
Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.
In a mixing bowl whisk together the gluten free flour, gluten free rolled oats, baking powder, salt, baking soda, cinnamon and nutmeg. Set aside.
In the bowl of your stand mixer beat together the room temperature butter, brown sugar and granulated sugar until completely combined. Add the eggs one at a time beating into the mixture completely before adding the next. Add the vanilla extract and blend in.
Add the dry ingredients to the wet ingredients and beat just until the ingredients are all combined.
Place the dough in the refrigerator for at least one hour to chill.
Once the dough is chilled using a cookie scoop measure out the dough onto baking sheets. Then press down slightly with the palm of your hand. If the cookie dough is sticking to your hands wet them slightly with water.
Bake the cookies at 350 degrees for 12-15 minutes. The cookies will be slightly browned but still very soft when they are done.
Let the cookies sit on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely. Let the cookies cool completely before icing them.
In a small bowl add the powdered sugar and milk. Beat with a small whisk or fork to combine.
Dip each cookie into the icing and let the excess run off before placing them back onto the cooling rack to dry.
Once the icing on the cookies is dry store them in a sealed container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
