These Iced Gingerbread Oatmeal Cookies are the ultimate gingerbread cookie to make. They’re chewy, soft, perfectly sweetened and they are made with all gluten-free ingredients.

Iced gingerbread oatmeal cookies are 100000% one of the most delicious cookie recipes you can make. Especially for the holidays and they are made with all gluten-free and nut-free ingredients.

After we made these for the first time, my husband and I were obsessing. We aren’t usually gingerbread cookie fans. I’d almost always choose a Chocolate Chip Walnut Cookie but these gingerbread ones won me over! This is hands down on of the best cookies I have ever made. And you know how many cookies we make over here.

The chewy and soft texture with the crunchy edges and the frosting drizzled on top is the ultimate combo. And they are delicious for the holidays but really any time of the year!

Tip: use a cookie scooper to form the cookies so they are consistent in size and shape!

What key ingredients are in iced gingerbread oatmeal cookies:

  • Unsalted butter – you can likely use a vegan/dairy-free butter option as well
  • Coconut sugar – this is the main form of sugar. I don’t have a sub for coconut sugar but you could do 1/2 cane sugar and 1/2 brown if you prefer. I love the taste and texture coconut sugar has
  • Egg – I haven’t tested this with flax egg
  • Molasses – there isn’t a sub for molasses as this really makes the gingerbread cookies come together with flavor too
  • Gluten-free oats – rolled oats or quick oats work but steel cut wouldn’t work as well
  • Gluten-free flour – if not gluten-free, use all purpose flour
  • Ground ginger, cinnamon, nutmeg, ground cloves – this is the blend of spices needed to make the cookies for optimal flavor
  • Powdered sugar – this is the key ingredient in the frosting
  • Vanilla extract – a splash needed for flavor
  • Milk of choice – any milk can work, either dairy or dairy-free

How to make gingerbread oatmeal cookies with icing:

  1. In a large bowl, cream together the butter and sugar with a hand mixer
  2. Add in the egg and molasses and cream together until combined
  3. Add in oats, flour, baking powder, baking soda and spices and mix until fully combined
  4. Place the dough in the fridge to chill for about 30 minutes (or up to 24 hours**)
  5. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper
  6. Scoop about 1.5-3 tablespoons of dough into your hand and roll into a ball to form cookie
  7. Press down slightly then add to baking sheet and repeat for remaining dough
  8. Bake in oven for 12-13 minutes or until edges are golden then remove from oven and allow the cookies to cool
  9. As they cool, mix together icing ingredients then drizzle on top of cookies and allow the icing to harden and enjoy!

Tips for success:

  • Use a cookie scoop to help form the cookies. This dough is stickier and more textured so it helps form the dough easily into a consistent form and shape
  • These cookies spread decently so bake each with a bit of space between each
  • I needed to use 2 large baking sheets to fit all of the cookies. Don’t overcrowd the baking sheet!
  • The dough only needs to chill for 30 minutes or so but you can chill it overnight – just let it come to room temp before baking if it is chilling overnight
  • The spiced vanilla icing on top is a must! It adds the best flavor and it also makes them even more festive

A few other delicious gluten-free cookies to make:

Soft Baked M&M Cookies (gluten-free)

Our Favorite Ricotta Cheese Cookies (gluten-free)

Gluten-free White Chocolate Macadamia Cookies

INSANE Gluten-free Brown Butter Chocolate Chip Cookies

Print

Iced Gingerbread Oatmeal Cookies (gluten-free)

5 from 1 reviews

These Iced Gingerbread Oatmeal Cookies are the ultimate gingerbread cookie to make. They’re chewy, soft, perfectly sweetened and they are made with all gluten-free ingredients.

  • Prep Time: 30 mins
  • Cook Time: 13 mins
  • Total Time: 45 mins

Yield: Makes about 30 cookies 1x

Ingredients

Scale

Gingerbread oatmeal cookies:

  • 3/4 cup unsalted butter, softened (about 1 1/2 sticks)
  • 1 cup coconut sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups gluten-free oats
  • 1 1/3 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Icing recipe:

  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons milk of choice
  • Sprinkle of cinnamon

Instructions

  1. In a large bowl, cream together the butter and sugar with a hand mixer
  2. Add in the egg and molasses and cream together until combined
  3. Add in oats, flour, baking powder, baking soda and spices and mix until fully combined
  4. Place the dough in the fridge to chill for about 30 minutes (or up to 24 hours**)
  5. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper
  6. Scoop about 1.5-3 tablespoons of dough into your hand and roll into a ball to form cookie
  7. Press down slightly then add to baking sheet and repeat for remaining dough
  8. Bake in oven for 12-13 minutes or until edges are golden then remove from oven and allow the cookies to cool
  9. As they cool, mix together icing ingredients then drizzle on top of cookies and allow the icing to harden and enjoy!

Notes

*Store in airtight container for 5 days for freezer for 2 months

**If chilling dough overnight, allow the dough to come to room temp before baking

  • Author: Rachel