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Iced Gingerbread Oatmeal Cookies (gluten-free)

★★★★★

5 from 1 review

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

© 2024 rachLmansfield
https://rachlmansfield.com/iced-gingerbread-oatmeal-cookies-gluten-free/