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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