These gluten free old fashioned iced oatmeal cookies are soft, chewy, and everything you want in a classic cookie with a nostalgic feel. Inspired by traditional iced oatmeal cookies, this easy recipe delivers tender centers, lightly crisp edges, and a sweet icing that sets beautifully on top.

The idea behind this recipe was to recreate the iced oatmeal cookies I loved growing up. There were a few different store bought versions I missed after going gluten free, and this recipe is a close match that satisfies that exact craving.

If you're looking for more oatmeal recipes try my Gluten Free Oatmeal Raisin Cookies, my Gluten Free Pumpkin Oatmeal Cake, my Gluten Free Blueberry Oat Muffins or my Gluten Free Oatmeal Scotchie Cookies.

If you are looking for more cookie recipes try: Gluten Free Cookie Recipes

Why You'll Love These Cookies

• Soft, chewy centers with lightly crisp edges
• A sweet icing that sets beautifully on top
• Tastes just like the store bought version, only gluten free
• Freezer friendly, dough or baked

Ingredient Notes

• Gluten free flour: a 1 to 1 gluten free blend like Bob's Red Mill 1 to 1 or King Arthur Measure for Measure works well here.
• Gluten free rolled oats: for a smoother texture that's easier to ice, you can pulse half the oats in a food processor a few times before mixing them in. This is optional, whole rolled oats work great too for a heartier texture.
• Cinnamon and nutmeg: these give the classic warm oatmeal cookie flavor. A splash of molasses is a nice optional addition if you want a deeper, more caramel like taste.

Tips for the Best Iced Oatmeal Cookies

• Don't skip the chill time. It's essential for keeping the cookies from spreading too thin.
• Let the cookies cool completely before icing, or the icing will slide right off.
• Dip rather than drizzle the icing for the most even, bakery style coating.

How to Store and Freeze

Once the icing has dried, store cookies in a sealed container at room temperature for up to a week. To freeze, you have two options:

• Freeze the dough: scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer safe bag or container. Bake straight from frozen, adding a couple of extra minutes to the bake time, then ice once cooled.
• Freeze the baked cookies: freeze them without icing in an airtight container. When you're ready to enjoy them, thaw on a paper towel to absorb any moisture, then ice as usual.

Frequently Asked Questions

Oatmeal Cookies Supplies

Oatmeal Cookies 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.