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.
Servings: 24 cookies
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.