The absolutely most delicious VEGAN OLD-FASHIONED ICED OATMEAL COOKIES made dairy-free, gluten-free, oil-free and just 8 EASY ingredients!
Annnd cue the drooling. These cookies need to come with a warning. Like, I seriously can’t get over how incredibly delicious they turned out. I have so many fails in my kitchen when testing recipes. So many. But sometimes I have a successful recipe that even blows my own mind. Haha! These cookies are a perfect example. These Vegan Old-Fashioned Ice Oatmeal Cookies totally blew us all away at my house. They are that good.
I did the icing a couple of different ways. The full icing is of course the classic look of the Iced Oatmeal Cookies we ate as kids from the Mother’s brand or similar, but I have to say, the drizzle effect looks so much more pretty to me!
My weakness is cookies. I don’t struggle with wanting to gorge myself with things like candy or ice cream.
But. Cookies. I was nicknamed the cookie monster at one of my old jobs years ago because I ate them daily and apparently was in somewhat of a trance while I ate them, lol! I think that’s why one of my specialties has always been at creating cookie recipes because I am so passionate about eating them!
My point is that these cookies are so darn nostalgic and trance-worthy.
My goodness, you all mean business with wanting the oatmeal cookies, lol. There was 300 comments and these won.
Since there was such a high demand for these cookies and a couple of requests regarding allergies, I worked endlessly in my kitchen creating 2 different versions and 4 different icing choices so that everybody could make these. Am I good to you all or what? 🙂
Guys, the originals are made with white flour, butter, lots of sugar and the store versions are of course full of processed ingredients. My version is SO much easier, so much healthier and yet, taste so similar?! Maybe they are magic cookies?
I ultimately had success doing a modified version of my Vegan Oatmeal Raisin Cookies on the blog.
UNBELIEVABLE HOW EASY THESE VEGAN ICED OATMEAL COOKIES ARE
Hard to believe these amazingly nostalgic Vegan Gluten-Free Old-Fashioned Iced Oatmeal Cookies require JUST 6 main ingredients for the cookie base and 2 for the icing, so 8 total (+salt):
- Old-fashioned whole oats
- White rice flour
- Baking soda
- Maple syrup
- Cashew butter
And the icing:
- Powdered sugar
- Plant milk, which I used coconut for the true bright white icing and thick texture
I kind of still can’t believe how much they look and taste like the original but made with completely different ingredients! I swear, these are every bit as delicious and so much less guilt eating them.
These Vegan Old-Fashioned Iced Oatmeal Cookies bake up and spread round and flat just like the originals and are wonderfully chewy like the original. The cashew butter, oats and rice flour really give them that awesome chew.
I always make my own cashew butter at home because it is so easy and cheaper. Plus, it’s so hard to find store versions that don’t have added oil. You do need a strong food processor though in order for it to work properly. I use my food processor on a near daily basis, so it is an incredible investment.
These beauties are soft, with an ever-so-slightly crispy edge and a decadent, rich and chewy center. Oh gosh. I’m salivating just typing that out.
Now, guess what? Before any of you start panicking that there is cashew butter and you or your kids are allergic to nuts, I also tested and created a nut-free low-fat version.
These Low-Fat Iced Oatmeal Cookies are truly delicious as well, so make these if you are needing to watch the fat or nuts!
Other Incredible Vegan Cookies:
- Best Vegan Gluten-free Chocolate Chip Cookies
- Almond Butter Blossoms
- Oatmeal Raisin Cookies
- 4 Ingredient Peanut Butter Cookies
- Grain-free Vegan Chocolate Chip Cookies
Vegan Old-Fashioned Iced Oatmeal Cookies
- 1 1/2 cups 150g old-fashioned GF rolled oats, NOT quick oats
- 6 tablespoons 60g white rice flour, do not use brown, they will crumble
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/4 + 1/8 teaspoon fine sea salt
- 3/4 cup 240g pure maple syrup
- 3/4 cup 204g raw cashew butter*
Classic white full icing (This will yield the best most classic result and is enough to fully frost 18 cookies. For a lower sugar option, only do half the recipe for the drizzle effect)
- 2 tablespoons 30g canned "lite" coconut milk, can shaken well first
- 1 cup + 2 tablespoons 140g powdered sugar, sifted if it is lumpy
- Please understand that other milks tested...soy almond, rice ALL made a thinner, less white frosting that did not dry as well and is NOT recommended. Something magical about coconut milk that works best.
Low-fat AND coconut-free icing (this was my favorite for the drizzle effect & the one I used in the photos. It has a delicious cream cheese flavor)
- 4 teaspoons 20g soy or almond dairy-free yogurt
- 1/2 cup + 1 tablespoon 70g powdered sugar
Unrefined sugar AND nut-free icing (this obviously has a coconut flavor and is more yellow than white and is for drizzle only)
- 1/4 cup 60g melted LIQUID coconut butter (make sure you've thoroughly mixed the jar before measuring)
- 1 1/2 tablespoons 30g maple syrup, room temp
- 1 tablespoon + 2 teaspoons non-dairy milk I used coconut
- 1/4 teaspoon vanilla extract
Unrefined sugar AND coconut-free icing (my least favorite for these cookies and I ONLY recommend the drizzle effect for this version)
- 2 tablespoons 40g pure maple syrup
- 4 tablespoons 64g raw cashew butter
- 2 teaspoons any milk to thin I used coconut
NOTE: I make my own cashew butter for all of my recipes. It is very easy and works so well in my recipes. You do need a good quality food processor. Here is the one I use for a ton of my recipes! Just add 2 cups raw, unsalted cashews to a food processor and process for 5-10 minutes. You will need to scrape the sides and break up chunks a few times, but KEEP GOING and processing until it is very smooth and runny like a drippy almond butter. It should be soft almost like a buttercream frosting, not super thick and stiff. If it runs off a spoon easily, then it is ready. Let it cool before using in the cookies.
- Preheat the oven to 350°F and line 2 large sheet pans with parchment paper.
- To a large bowl, add the oats, white rice flour, cinnamon, baking soda and salt and stir well.
- Pour the maple syrup and cashew butter over the dry ingredients and stir for a couple of minutes until it all comes together into a very thick and sticky batter.
- Drop by large spoonfuls (about 2 tablespoons) onto the pan, placing 9 on each sheet, spaced about 2 inches apart as they will spread a lot. With damp fingers (dipped in water), press the cookies down to about 1/4 inch thick and form a round shape with your fingers in a patting motion and round out the edges. The batter will be way too sticky to roll into balls. Please refer to my video above for a visual. This is an important step for how the cookies bake up beautifully and round and flat.
- Bake one pan at a time on the center rack for 12 minutes. The cookies should have spread nicely and have a beautiful crackle and light golden top. Cool for 5 minutes on the pan and then carefully transfer them to a cooling rack with a spatula. Do not use your hands to pull them off. They will firm up as they cool, so let them cool!
- For the classic icing (this was my favorite), add the powdered sugar and milk to a small bowl and whisk until completely smooth. It will seem too dry at first but keep whisking and it will come together. Do not be tempted to add more milk! It should become thick and white. Ice the cookies quickly as it does start to dry out fairly quickly. Use a spoon to dollop each cookie and spread out with the back of the spoon. Or, for a less sugar topping, add the icing to a baggie, cut a small tip off the corner and drizzle it on. FYI: I used the yogurt version for the drizzle. Please place the cookies in the fridge to allow the icing to set quickly and then you can either store them at room temp or fridge. I place a piece of parchment paper in between each layer of cookies so the icing doesn't stick to the other cookies.
- If using the coconut butter version, melt it gently (if it's hard) in the microwave for 30 secs or until warm and soft and is liquidy. Add the syrup, milk and vanilla and mix with a fork until totally smooth and a thick pudding consistency has formed. Add to a baggie and trim off a small corner and drizzle on the cookies. Place in the fridge to set.
- If using the cashew butter icing version, add the ingredients to a small bowl and mix with a fork until smooth. Add to a baggie and trim off a small corner and drizzle on the cookies. Place in the fridge to set. This will not harden as well as the powdered sugar version and it wasn't my favorite. The cashew flavor is strong, which is why I only recommend drizzling, not completely frosting.