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Vegan Iced Oatmeal Cookies

Ingredients
  

Egg Substitute (Substitutes One Egg)

  • 1 tbsp ground flax seeds
  • 3 tbsp water

Ingredients

  • 1 cup rolled oats
  • 1 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg optional
  • 1/2 cup soft vegan unsalted butter
  • 1 cup brown sugar
  • 1 tsp vanilla extract

Icing

  • 1/4 tsp vanilla extract
  • 1 cup sifted vegan confectioners’ sugar
  • 1.5-2 tbsp oatmeal milk (or any milk)

Instructions
 

Make Cookies

  • Make the egg alternative: Mix ground flaxseed with water and set aside to thicken.
  • Pulse the oats 4-5 times using a blender or food processor to create a flour mix - some powder and some chopped oats.
  • Combine processed oats, flour, salt, baking soda, cinnamon, and nutmeg into a medium bowl and mix.
  • In a large bowl beat the butter, brown sugar, and vanilla together on medium-high speed until creamed, about 2 minutes. Mix in the flax mixture. Add dry ingredients to the wet ingredients and mix with a spoon until combined.
  • Cover bowl and chill in the fridge for 30 minutes.
  • Preheat oven to 350 degrees F and line baking sheets with parchment paper.
  • Scoop cookie dough, about 1 1/2 tablespoons of dough per cookie, and place on baking sheet about 2-3 inches apart. Bake 11-12 minutes, until golden brown. The center will still look soft.
  • Set cookies aside and allow to cool completely before adding the icing.

Make Icing

  • Combine sifted confectioners’ sugar, vanilla extract, and milk in a medium bowl. This icing should be very thick, so you might add more confectioners’ sugar to find the perfect balance. It should not be runny.
  • Dip the top of the cookies into the icing. Set the cookies aside and allow the icing on to set, about 1 hour. You may stack them after that if need. Enjoy!
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