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.
Top Tip
Let the cookies cool completely before dipping them in icing. If they're even a little warm, the icing will melt and slide right off instead of setting into that smooth, bakery style coating.
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.
Chilling firms up the butter and lets the gluten free flour hydrate, which keeps the cookies from spreading too thin and helps them bake up with that classic thick, chewy texture.
Yes. A tablespoon of molasses added with the vanilla gives these cookies a deeper, more old fashioned flavor if you want to switch things up.
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Gluten Free Old Fashioned Iced Oatmeal Cookies
- Total Time: 1 hour 27 minutes
- Yield: 42 cookies 1x
- Diet: Gluten Free
Description
These gluten free old fashioned iced oatmeal cookies are soft, chewy, and topped with a sweet icing that sets beautifully on top. They taste just like the store bought version I grew up loving, only completely gluten free.
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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 1 hour, 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
If you make these gluten free old fashioned iced oatmeal cookies, I would love to hear how they turned out. Leave a comment and a star rating below, and snap a photo to tag me on Instagram @smallfarmbiglife. Looking for more nostalgic cookie recipes? Check out my other gluten free cookie recipes for more inspiration this season.
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.
