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Copycat Mother's Iced Oatmeal Cookies

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
SERVES 16 cookies
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Remember those classic Mother's Iced Oatmeal Cookies from your childhood? Meet the best copycat version - made with better-for-you ingredients and no refined sugars. And dare I say that they taste better than the original? They do!

Ingredients

For the cookies:

  • 3/4 cup vegan butter (or butter)
  • 1 cup coconut sugar (or brown sugar)
  • 1 egg + 1 egg yolk (or sub 2 flax eggs), room temperature
  • 2 tablespoons blackstrap molasses
  • 1/2 teaspoon vanilla extract
  • 1 cup gluten-free flour
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 2 cups organic gluten-free rolled oats

For the icing:

  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons non-dairy milk of choice

Instructions

  • Preheat oven to 350 F.
  • Using a stand mixer, add room temperature vegan butter and coconut sugar. If you don't have a stand mixer, you can mix everything together by hand in a large bowl
  • Mix on a low speed for about 1 minute until incorporated.
  • Next, add eggs, molasses, and vanilla extract, mixing for about 30 seconds more.
  • Add flour, baking powder, cinnamon, nutmeg, sea salt, mixing for about 30 second more.
  • Finally, add the rolled oats. The dough should be pretty sticky.
  • Line a baking sheet with parchment paper.
  • Using a cookie scoop, form 12 cookies and spread them out, about 2 inches apart. If your baking sheet is small to accommodate all of the cookies, use two baking sheets or just bake them in two separate batches.
  • Gently flatten each cookie to about 3/4 inch thick. Bake for 12-13 minutes.
  • Remove from oven and let cool completely. This is VERY important!
  • Once the cookies have cooled cooled, make the icing.
  • In a medium bowl, whisk together the powdered sugar and water - it should be very thick.
  • Dip the top of each cookie into the icing and place it back on the baking sheet to set.
  • Store in an airtight container in the refrigerator for up to one week.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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