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.

Course Dessert
Cuisine American
Keyword gluten-free baking, gluten-free cookies, gluten-free dessert recipes, oatmeal cookies
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
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



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

Article courtesy of Rachelle Himmelman, Gluten Free Baking By Rachelle