Go Back
+ servings

Copycat Mother's Iced Oatmeal Cookies

5 from 3 votes
Nicole Modic
Prep Time 10 mins
Cook Time 13 mins
Total Time 23 mins
SERVES 16 cookies
Print It Pin It
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!


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


  • 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!