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This recipe for Iced Oatmeal Cookies creates a delicious dairy-free classic cookie recipe that is loaded with flavor and topped with a sweet icing. So good, tasty and the perfect treat!
And you get an iced oatmeal cookie, you get a cookie, and you get a cookie and everybody gets a cookie!! Didn’t that sound so much better when Oprah said it way back when AND it was with cars?
Well, since my bank account said that I can’t give each of you a car today, then I should be able to give you a cookie…but oh! No.no.no…I can’t physically do that either because that would probably equal a lot of baking and shipping and I don’t think my weak arms are up for the challenge.
Boy, this post is full of all sorts of disappointing news isn’t it? Let’s see if we can change that.
Since I can’t give each of you a car or a cookie what if I just share with you an easy recipe for iced oatmeal cookies instead. These cookies are so delicious and easy to make. If you decide to make the regular cookies simply substitute 2 large eggs instead of using the flax eggs, but I will share with you that I made these iced oatmeal cookies totally dairy-free and no one complained about the taste and they lasted in my house for all of two days!
I call that a complete success. Also if you love raisins, then feel free to add them to the cookie dough prior to baking.
WHAT INGREDIENTS ARE NEEDED TO MAKE AN ICED OATMEAL COOKIE RECIPE?
- Oatmeal (old-fashioned oats or rolled oats)
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Groud nutmeg
- Butter – vegan/dairy-free margarine is used to make this recipe, but you may substitute it for regular butter if you prefer.
- Brown sugar
- Granulated sugar
- Flaxseed meal or 2 large eggs
- Vanilla extract
- Powdered sugar
- Dairy-free milk
HOW TO MAKE OATMEAL COOKIES WITH ICING?
Tips to make the best oatmeal cookies:
- Be careful not to overmix, once the ingredients come together, then stop mixing.
- To make a regular cookie, simply use eggs, milk and butter. To make a dairy-free cookie, use a flax egg, dairy-free milk and vegan butter (margarine).
- Use old-fashioned rolled oats also known as rolled oats. You may use gluten-free oats but make sure there are no additional ingredients.
- If you prefer to omit the icing, you may do so.
Iced Oatmeal Cookies
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons ground flaxseed and 4 Tablespoons water (flax egg)(may use 2 large eggs instead)
- 1 cup unsalted butter, softened (vegan or regular)
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 tablespoons non-dairy milk (or regular milk)
- Preheat the oven to 350 degrees F. and line two baking sheets with parchment paper and set aside.
- Prepare the flax egg in a small bowl by combining the 2 tablespoons ground flaxseed with the 4 tablespoons water, stir, and set aside and allow it to thicken.
- Place half of the rolled oats (1 cup) into a food processor and pulse for about 10 seconds until it resembles a coarse meal. Pour the processed oatmeal and reserved 1 cup of oatmeal in a medium bowl and mix in the 2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, and ¼ teaspoon ground nutmeg.
- Using an electric mixer, mix together the 1 cup butter, 1 cup brown sugar and ½ cup granulated sugar. Add in the prepared flax egg (or 2 large eggs), 1 teaspoon vanilla extract, and then gradually add in the flour mixture until combined.
- Using a scoop, place the dough on the baking sheets about 2-inches apart, if you do not have a scoop then just hand roll the dough and place on the baking sheet.
- Bake for 10 to 15 minutes until the bottoms begin to brown, if you prefer a softer cookie, then you will want to remove them when the bottoms are golden brown. If you like a more crispy cookie allow them to bake longer. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
- Make the icing by mixing together the 2 cups powdered sugar and 3 tablespoons non-dairy milk together adding the milk in a little at a time until you get your desired consistency, but it should be a little thin.
- Dip the tops of each cookie into the glaze, allowing the excess to drip off. Place back on the rack and allow the glaze to set. Store in an airtight container at room temperature.
Original post date 02/10/2016. Updated 06/14/2021. Updated photos are by Gabby of Cookie Dough Diaries
WANT A FEW MORE EASY OATMEAL RECIPES? TRY THESE:
Have any comments, questions, or other ideas for these Iced Oatmeal Cookies? Please share them in the comments below!