It just happened one day. Hit me out of the blue. There I saw in the grocery store iced oatmeal cookies that I couldn’t get out of my food-loving mind. Any time I tackle a new recipe I always proceed with a little hesitation…and if you bake gluten free you will completely understand why. First-time successes are rare and you fail more often than you succeed. Fortunately, I have a delicious oatmeal cookie in my arsenal. So with a little tweaking to help the cookies flatten out and some icing to top it off, these gluten free iced oatmeal cookies were born. And they are so good! Slightly crispy but still chewy, perfect oatmeal flavor, and icing. It’s so hard to go wrong with icing!
They were so yummy I made a few batches. I did learn through the process that icing your cookie while it is still a little warm helps the icing soak into the cookie a little more, which I liked.
Make sure to use rolled oats and not quick-cooking oats, and as always, make sure to use gluten free oats!
Enjoy!
12/9/18 update: I’ve had a few questions about the amount of baking powder in the recipe so I wanted to address why I did what did! I really wanted my iced oatmeal cookies to flatten out without becoming too crispy. So I’m relying on the baking powder to do its magic of puffing up and then flattening out, creating a few air pockets to soak up the icing in the meantime. So yea, it’s more than what you usually see in a cookie recipe, but it’s done for good reason! And the bonus is that it doesn’t create a bitter taste you may normally get with too much baking powder. Happy baking!
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Enjoy!
Gluten Free Iced Oatmeal Cookies
Ingredients
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup 75 grams gluten free flour blend
- ½ cup 45 grams oat flour
- ¼ teaspoon guar or xanthan gum omit if in blend
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 Tbs baking powder
- 1 teaspoon baking soda
- 2 cups gluten free rolled oats
Icing
- 1 cup powdered sugar
- 2-3 Tbs heavy cream
Instructions
- Preheat oven to 350 degrees F. Prepare two baking sheets with silicon mat, parchment paper, or leave plain.
- In a small bowl, sift gluten free flour, oat flour, guar gum (if needed), cinnamon, salt, baking powder, and baking soda, set aside.
- In a medium bowl or stand mixer, combine butter, sugar and brown sugar. Add egg and vanilla and beat until well combined. Slowly add the flour mixture into butter mixture and stir until combined. Add rolled oats until incorporated. The dough should be slightly sticky.
- Roll the dough into balls (slightly smaller than a golf ball), and place 2-3 inches apart on prepared baking sheet. Bake for 8-9 minutes, until golden brown. Remove from oven and allow to cool slightly before transferring to a cooling rack.
- In a small bowl, combine powdered sugar and 2 Tbs heavy cream. Stir until well-combined, adding more heavy cream by the tablespoon if needed to reach the desired consistency. The icing should be runny, but still thick enough to hold to the cookie.
- While the cookies are still warm, maybe 10-15 minutes after removing from oven, turn the cookie upside down and stick it in the icing. Gently twist the cookie, remove, and place back on baking sheet to dry completely.
Blair
Appreciate the recommendation. Will try it out.
Amy Murphy
I have Bob’s Red Mill quick cooking rolled oats – don’t use?
Just As Good Gluten Free
A few things, if you need them to be gluten free make sure they’re labeled gluten free! Oats can be cross-contaminated so it’s best to make sure you know it’s gf. Second, I use rolled oats. I’ve never used quick or instant oats in this recipe (they are smaller and and not as large and flat as a rolled oat). I’ve used bobs red mill gf flat oats many times! Let me know if you have any other questions and happy baking!
Amy Murphy
Ok thanks! Yes they are GF but they are quick cooking (rolled) so maybe I’ll try half of the recipe and see how they turn out. THX!
Jamie
I had to add an additional 8 min to the baking time . My oven is new and works wonderfully. Otherwise the recipe is great
Just As Good Gluten Free
Thanks for sharing!
Angela
Hi! I used gfJules All purpose flour. I followed your recipe exactly with regard to ingredients. I also had to add to the baking to the baking time. The last batch was the darkest (because I was talking to a friend); it has a deeper flavor than the other batches. Thank you for the recipe!
Just As Good Gluten Free
Thanks for the feedback! I’m glad it worked out
Susan
Thanks for the recipe! The cookies turned out great but took a little longer to bake than you suggested. I also questioned the amount of baking powder and decided to reduce the amount to two teaspoons in case the 1 tablespoon was an error.
Just As Good Gluten Free
Thanks for the comment! The reason I put 1 Tbs of baking powder in was because I wanted the cookies to flatten out more than usual, and I wanted the carbon dioxide it produces to put a few air holes in the cookie. It just felt more classic iced oatmeal cookie to me personally. It also didn’t put out a bitter taste, so all in all I had the cookie I wanted. I’m glad you were able to adjust the recipe to work for you!
Deb
Hi there,
Is that really 1 tablespoon of baking powder?
Thanks!
Just As Good Gluten Free
That’s what I used! Let me know how they turn out