Simple Iced Oatmeal Cookies
And a brief explanation as to why we're here
These iced oatmeal cookies are the better-than-you-can-imagine version of the store-bought cookies.
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Prep Time: 25 minutes
Bake Time: 15 minutes
Total Time: 40 minutes
Yield: about 44 cookies
Tools
Baking Sheets + Parchment Paper
Mixing Bowls + Spoons
Measuring Cups + Spoons
Hand Mixer or Stand Mixer (recommended)
Ingredients
Oatmeal Cookies
1 cup vegan butter
1 cup brown sugar
¼ cup white sugar
1 tablespoon flax seeds
3 tablespoons hot water
1 tablespoon molasses
2 teaspoons vanilla
3 cups quick oats
1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon salt
Icing2 cups powdered sugar
2 tablespoons plant based milk or water
1 teaspoon vanilla
Method
Preheat the oven to 350F/180C. Line 4 baking sheets with parchment paper or a non-stick surface. Set the oven racks to the middle of the oven.
Make the flax egg. Combine the flax seeds with hot water. Mix and set aside for 5 minutes.
Make the dough. Start with the wet ingredients in a large bowl with a hand mixer or in the stand mixer with the paddle attachment. Cream the softened vegan butter with brown sugar and white sugar. Add the vanilla, molasses, and flax seed egg. Now add the quick oats, flour, baking soda, baking powder, cinnamon, and salt. Mix until the dough is formed.
Shape the cookies. Using a tablespoon, scoop the cookie dough into balls. Place the cookie dough ball onto the baking sheet, 12 to a tray, gently pressing the tops down to form a cookie dough disc. Repeat with the remaining dough. You should get about 45 cookies.
Bake the cookies. Bake the cookies for 13 to 15 minutes or until the edges are lightly browned. Remove them from the oven and let them rest for 10 minutes on the hot baking trays before removing them to a cooling rack to cool completely before icing.
Frost the cookies. In a small bowl, mix together the powdered sugar, water (or dairy free milk), and vanilla until the icing is smooth. Take a spoonful and spread the icing over top of each cookie. Repeat for the remaining cookies. Let them dry on a cooling rack. Serve and enjoy!
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To be in step with the store-bought kind, these cookies don’t have any real extras to them. However! You can totally add things to make them just the way you like. Here are a few ideas:
Add finely chopped dried fruits like dates, raisins, or cranberries.
Add a bit of orange zest.
Add extra seasonings like more cinnamon, nutmeg, or allspice and cloves.
If you are gluten free, you can make these cookies! Use your favorite gluten free flour blend - I happen to have the most success with King Arthur Measure for Measure.
Quick oats are the best for these cookies, however, if you don’t have any quick oats, you can use rolled oats. Ideally, you could blitz them in a food processor or high speed blender, since that is all quick oats are, anyway. But, just plain rolled oats are an okay swap.
How to Store: Store any extra cookies in an airtight container on the countertop for up to 4 days. Any longer than that, I recommend you store in the freezer as these have no preservatives.
Freezer Friendly: Yes! Pop the cooled cookies into a freezer safe container for up to 2 months. Let them warm up on the countertop for a few hours before serving, or, pop them into the microwave in 15 second intervals until they are warmed through.
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Love and Sprinkles,
Laura
Looks yummy