Vegan Gluten Free Iced Oatmeal Cookies | Rachelle, Footloose And Gluten Free one will ever know that these scrumptious iced oatmeal cookies by Rachelle of Footloose And Gluten Free are vegan AND gluten-free. Trust us.

Cookies, Cookies, Cookies, we all love cookies in this house.  I have recently had to go on more of a restrictive diet these days and have decided to try out some vegan recipes, not just vegan but gluten free and vegan combined.  I really enjoy working with all different types of ingredients.

I have always thought that I wouldn’t enjoy it as much, but gosh I really am pleasantly surprised.
My family really doesn’t know the difference if I used flaxseed meal opposed to using eggs and or applesauce.  My husband Chris is so funny, he will eat almost any sweet treat that I make and I usually can tell right away if he likes it or not, he really never needs to tell me otherwise.  He truly enjoyed these iced oatmeal cookies and asked if I would please pack some for his lunch, let me not forget the kids as they were sneaking cookies every time they entered the kitchen and acted sneaky.  I hope you enjoy these cookies as much as we do.

Recipe adapted From: Fork and Beans

Vegan Gluten-Free Iced Oatmeal Cookies one will ever know that these scrumptious iced oatmeal cookies by Rachelle of Footloose And Gluten Free are vegan AND gluten-free. Trust us.
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Keyword: gluten-free baking, gluten-free cookies, gluten-free dessert recipes, oatmeal cookies
Servings: 24 cookies
Author: Rachelle, Footloose And Gluten Free


  • 3/4 Cup Brown Sugar, Packed
  • 1/2 Cup Butter Softened, DF Earth Balance
  • 1 Tablespoon Flaxseed Meal + 2 Tablespoons Warm Water, Stirred Until Thickened
  • 1 Cup Gluten-free Quick Cooking Oats
  • 1/4 Cup Brown Rice Flour
  • 1/4 Cup Sorghum Flour
  • 1/4 Cup Potato Starch
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Xanthum gum



  • In a stand mixer add brown sugar, butter, and flaxseed meal mixture
  • Cream mixture until fluffy.
  • Scrape the sides of the bowl.
  • In a medium sized bowl combine brown rice flour, sorghum, potato starch, ground cinnamon, baking soda, sea salt, and xanthum gum.
  • Mix all dry ingredients until fully combined.
  • Add dry ingredients to wet ingredients a little at a time until fully combined.
  • Scrape the bottom and sides of bowl.
  • Refrigerate for at least two hours.
  • Preheat your oven to 350 degrees F.
  • Line a cookie sheet with parchment paper or a silpat.
  • Using a small cookie scooper, scoop dough onto cookie sheet.
  • Bake for 11 minutes or until golden brown.
  • Let cookies cool fully on a wire rack.
  • Using a small bowl add powdered sugar, and milk.
  • Whisk mixture until smooth and runny.
  • Using a piping bag or a spoon frost cooled cookies.

Article courtesy of Rachelle Himmelman, Gluten Free Baking By Rachelle