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.