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A Chewy Gluten-Free Iced Oatmeal Cookie Recipe

Tis the season for all the cozy foods and I am here for it. From soups and stews to freshly baked goodies with perfect doses of warm spices, I am in my kitchen daily soaking up the fall turning into winter months. This gluten-free iced oatmeal cookie recipe is perfect for the holiday season whether for a cookie exchange or for taking to a holiday party. It's that nostalgic, classic old fashioned cookie that everyone will love, and one that has warm flavors to cozy up any winter evening. And the simple icing adds such a delightful layer of texture. 

Ingredients

Cookie

  • 1 cup old fashioned rolled oats
  • 1 cup quick oats
  • 1 ½ cups gluten-free all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • ¼ cup granulated white sugar
  • 2 large eggs room temperature
  • 1 tablespoon molasses
  • 1 teaspoon of vanilla extract

Powdered Sugar Icing

  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream

Instructions

  • In a large bowl, whisk together the rolled oats, quick oats, gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
  • In a stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Add the brown sugar and white sugar and beat for 2 minutes.
  • Add the eggs, molasses, and vanilla. Mix until combined.
  • Add the dry ingredients and mix on low speed until just combined.
  • Cover and refrigerate the dough for 45 minutes.
  • Preheat the oven to 350°F and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the powdered sugar, milk or cream, and vanilla until smooth.
  • Scoop the dough into 2-tablespoon portions and place on the prepared baking sheets, spacing about 2 inches apart.
  • Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  • While the cookies are slightly warm, dip the tops into the icing. Return to the rack and allow the icing to set before serving.