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    Home / Recipes / Desserts

    Vegan Gluten Free Iced Oatmeal Cookies | Rachelle, Footloose And Gluten Free

    Posted On Jul 1, 2018 · Updated On Jan 3, 2019

    Vegan Gluten Free Iced Oatmeal Cookies | Rachelle, Footloose And Gluten Free

    Pssst...no one will ever know that these scrumptious iced oatmeal cookies by Rachelle of Footloose And Gluten Free are vegan AND gluten-free. Trust us.

    Baked GoodsDessertsRecipes & Techniques by Cooks We LoveVegan

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    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

    iced oatmeal cookies
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    Vegan Gluten-Free Iced Oatmeal Cookies

    Pssst...no 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

    Ingredients

    • ¾ Cup Brown Sugar, Packed
    • ½ Cup Butter Softened, DF Earth Balance
    • 1 Tablespoon Flaxseed Meal + 2 Tablespoons Warm Water, Stirred Until Thickened
    • 1 Cup Gluten-free Quick Cooking Oats
    • ¼ Cup Brown Rice Flour
    • ¼ Cup Sorghum Flour
    • ¼ Cup Potato Starch
    • ½ teaspoon Ground Cinnamon
    • ½ teaspoon Baking Soda
    • ¼ teaspoon Sea Salt
    • ¼ teaspoon Xanthum gum

    FOR THE FROSTING:

    • 1 Cup Organic Powdered Sugar
    • 1-2 Tablespoons SO Delicious Dairy Free Coconut Milk

    Instructions

    • 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

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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