Chewy Gluten Free Iced Oatmeal Cookies
There’s something timeless about classic iced oatmeal cookies, especially when they’re soft, chewy, and full of oat flavor. This gluten free version skips the usual step of pulsing rolled oats in a food processor by using oat flour instead - it’s already finely ground oats, so the texture is built right in! I add a small amount of quick rolled oats for structure, which gives you that classic oatmeal cookie bite without extra steps. The icing crackles as it sets, while the cookie underneath stays soft for days.
My Go-To Trick for Iced Oatmeal Cookies
I’ve always loved iced oatmeal cookies, but I never loved the extra step of dragging out a food processor just to pulse oats a few times. When I was testing this recipe, I realized I could get the same soft, chewy texture by using oat flour (which is already finely ground oats) and then mixing in a little rolled oats for structure. Same result, fewer dishes.
This is the kind of baking shortcut I’m always looking for, especially during busy weeks or holiday baking marathons. The cookies still have that classic oatmeal bite, the icing crackles just right, and everything stays soft for days just without an extra appliance in the mix. Cozy, familiar, and a little more practical… exactly how I like my baking!
Gluten free Oatmeal Cookies Ingredients
This dough starts with softened butter and a mix of brown sugar (or coconut sugar) and granulated sugar for that classic oatmeal cookie flavor and soft, chewy texture. A room-temperature egg and vanilla bring everything together, while oat flour forms the base (I use Bob’s Red Mill) so you get structure without needing a food processor. Quick rolled oats are mixed in for that familiar oatmeal bite, and a touch of baking soda helps the cookies spread just enough. Cinnamon and nutmeg add warmth and depth, giving these iced oatmeal cookies that cozy, old-fashioned flavor.
How to Make Iced Oatmeal Cookies
Check out these recipes for more festive cookie recipes!
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Gluten Free Iced Oatmeal Cookies
Ingredients
- ½ cup butter - softened and at room temperature
- ⅓ cup brown sugar - substitute with coconut sugar if desired
- ¼ cup sugar
- 1 egg - room temperature
- 1 teaspoon vanilla extract
- 1 cup oat flour - I used Bob’s Red Mill
- ½ cup quick rolled oats
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Icing
- 1 cup powdered sugar
- 1 Tbsp milk - any kind works
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla and mix until combined.½ cup butter - softened and at room temperature, ⅓ cup brown sugar - substitute with coconut sugar if desired, ¼ cup sugar, 1 egg - room temperature, 1 teaspoon vanilla extract
- Stir in the oat flour, rolled oats, cinnamon, nutmeg, baking soda, and sea salt until just combined.1 cup oat flour - I used Bob’s Red Mill, ½ cup quick rolled oats, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon baking soda, ½ teaspoon sea salt
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 9–11 minutes, until the edges are set and lightly crisp and the centers are just set. Cool completely.
- In a shallow bowl, whisk together the powdered sugar and milk to make the icing (it will be thick). Dip the tops of the cooled cookies into the icing, letting excess drip off.1 cup powdered sugar, 1 tablespoon milk
- Place cookies on a rack or baking sheet and let the icing set before serving.
Comments
No Comments