Make easy Iced Oatmeal Cookies that can also be made gluten-free too!
As we head into the holidays of course we need to talk about all the cookies too, right? This year add these Iced Oatmeal Cookies to your list and they are deliciously made either with or without gluten! It’s an easy swap!
Iced Oatmeal Cookies are up there on my list of favorites and are even better paired with Egg Nog too. I’ll be sharing a recipe for Ninja Foodi Egg Nog soon, so stay tuned for that.
How do you make Gluten-Free Iced Oatmeal Cookies?
If you want to make these gluten-free, use a gluten-free all-purpose flour that is a 1:1 swap. This could be King Arthur or Better Batter, either one work really well in these.
Secondly, you will want to make sure that you are using gluten-free rolled oats.
These are the only swaps needed, but as always check all ingredients first.
How do you store Iced Oatmeal Cookies?
These cookies can stay at room temperature for about 2-3 days and taste great, but you can store them in the fridge for up to 5 days.
If you want to store them longer, you can place them in a freezer-safe storage bag and store them in the freezer for up to 2 months.
If doing the freezer option, it’s best to wait to frost them until you are ready to serve them.
It’s best to freeze them with parchment in between them so that they are easy to take a few out at a time instead of all at once. Just place them in the bag in a single layer.
Do you have to use rolled oats?
Rolled Oats work the best for the taste and texture. If you use quick oats, they are cut much smaller and will alter the texture of the cookies.
It’s time to enjoy these Iced Oatmeal Cookies and stay tuned for the Ninja Foodi Egg Nog to pair with them next week!
Iced Oatmeal Cookies
- 1 Cup Butter, Softened (Use Salted or Unsalted)
- 1/2 Cup Granulated Sugar
- 1/2 Cup Packed Light Brown Sugar
- 2 Large Eggs
- 2 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Salt
- 1 1/2 Cups Gluten-Free or Regular All-Purpose Flour
- 1 1/2 Cups Rolled Oats or Gluten-Free Oats
- 1 1/3 Cup Powdered Sugar
- 3 Tbsp Cream or Milk
- 1 Tsp Vanilla Extract or Maple Extract
- Preheat your oven to 350*F.
- Line a cookie sheet with a silicone mat or parchment paper. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar along with the brown sugar. Use a hand mixer to incorporate more air into the mixture.
- Mix until nice and fluffy for about 2-3 minutes.
- Add 2 eggs and mix until combined.
- Mix in the ground cinnamon, nutmeg, ginger, and salt. Mix until all spices are incorporated.
- Slowly add about 1/3 of the flour and oats and mix until there is no dry flour, continue until you have mixed in all flour and oats.
- Take a cookie scoop, I used the OXO Cookie Scoop of 1 1/2 Tbsp. Scoop the dough into a ball and place it on the prepared cookie sheet leaving about 1 1/2 inches in between each. They will spread out.
- Bake in a preheated oven for 10-12 minutes until the edges are nice and golden.
- Let the cookies cool for 2-3 minutes on the pan, then transfer to a cooling rack to completely cool.
- While the cookies are cooling, make the icing.
- In a medium sized bowl, mix the powdered sugar, cream, and vanilla extract.
- Mix until combined.
- Take a cooled cookie, and invert it in the frosting to cover the top.
- Place back on the cooling rack and allow the icing to set.