These Gluten-Free Vegan Oatmeal Cookies are super chewy and so simple to make. They are packed with rolled oats and cinnamon and are topped with a delicious vanilla icing for the perfect bite!
I have a pretty good amount of Vegan and Gluten Free Desserts here on Earthly Provisions. I have all kinds of recipes from Vegan Gluten-Free Chocolate Cake and Gluten-Free Peanut Butter Blondies and even Edible Snickerdoodle Cookie Dough, but barely any actual cookie recipes!
So, it's time to change that. And I wanted to start with a classic, so I made these Gluten-Free Oatmeal Cookies. They are super chewy and are packed with oats and spiced with cinnamon. And I couldn't resist topping them with a quick and delicious vanilla glaze because everyone loves an iced oatmeal cookie, right?
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Why You'll Love This Recipe
- This recipe requires simple ingredients and it's super easy!
- And the cookie dough requires no chill time which is always a plus.
- These Oatmeal Cookies and gluten-free and vegan, so anyone can enjoy them!
- They bake up chewy with a crisp edge!
- And most importantly, they are absolutely delicious.
Ingredients
Gluten-Free Flour: I recommend King Arthur's Gluten Free Measure for Measure flour for this recipe. It's neutral in flavor and is dairy-free and nut-free! And the blend already contains xanthan gum, so you don't need any extra ingredients. This is my favorite gluten-free flour blend for all cookies like my Gluten-Free Vegan Chocolate Crinkle Cookies and my Gluten-Free Vegan Peanut Butter Cookies.
Old-Fashioned Rolled Oats: Be sure to use rolled oats that are certified gluten-free!
Vegan Butter: I used Country Crock Plant Butter for this recipe. Any vegan butter will work, but make sure it comes in stick form, not in a tub.
Brown Sugar: Brown sugar keeps these cookies nice and chewy and gives them a warm, rich flavor.
Variations
I kept these Gluten-Free Vegan Oatmeal Cookies simple, because that's how I like them.
But feel free to add ¾ of a cup of raisins or chocolate chips for the perfect oatmeal raisin cookie or oatmeal chocolate chip cookie.
Instructions
Step 1. In a large bowl using a hand mixer, cream the vegan butter and brown sugar until smooth and creamy.
Then, add non-dairy milk and vanilla and mix until well combined.
Step 2. Next, add the rolled oats, gluten-free measure for measure flour, cinnamon, baking soda and salt. Mix on low until combined.
Step 3. Use a 3-tablespoon cookie scoop to scoop 8 mounds of cookie dough onto a lined baking sheet, leaving at least 2 inches of space between each cookie.
Bake the cookies in a 350* F oven for 12-14 minutes. The cookies should be lightly golden around the edges.
Step 4. Once the cookies are cool, make the glaze. In a medium bowl, combine powdered sugar, non-dairy milk and vanilla. Whisk until smooth.
Then, use a spoon to drizzle the glaze over the cookies. Allow the glaze to set for about 30 minutes, then serve!
Recipe FAQs
Place the cookies into an airtight container and freeze any leftover cookies. The texture of gluten-free baked goods degrades quickly, so freezing is the best way to keep them tasting fresh.
I love King Arthur's Measure for Measure Gluten-Free Flour. It is neutral in flavor, is dairy-free and nut-free!
No! While oats are technically gluten-free naturally, they need to be certified gluten-free because there is often cross contamination.
Expert Recipe Tips
I recommend using a cookie scoop for evenly sized cookies.
If you do not use the King Arthur measure gluten-free flour that I recommend, be sure to use some sort of cup for cup blend that contains xanthan gum! If your blend doesn't contain xanthan gum, this recipe will not work.
To glaze the Gluten-Free Vegan Oatmeal Cookies, place them onto a wire rack with a cookie sheet underneath it to catch and dripping glaze!
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📖 Recipe
Gluten-Free Vegan Oatmeal Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer
- 1 3 Tablespoon Cookie Scoop
- 2 Cookie Sheets
- Parchment Paper
- Measuring Cups and Spoon
Ingredients
For the Oatmeal Cookies
- 8 tablespoon Non-Dairy Butter
- 1 Cup Light Brown Sugar, tightly packed
- 3 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 1 ½ Cups Old-Fashioned Rolled Oats
- 18 tablespoon King Arthur Measure for Measure Gluten Free Flour See Note!
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
For the Vanilla Glaze
- 1 Cup Powdered Sugar, sifted
- 2 tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
Instructions
To Make the Oatmeal Cookies
- Preheat oven to 350* F. Line 2 cookie sheets with parchment paper.
- In a large bowl using a hand mixer, cream the vegan butter and bown sugar until smooth and creamy. Then, add the non-dairy milk and vanilla and mix on low until combined.8 tablespoon Non-Dairy Butter, 1 Cup Light Brown Sugar, tightly packed, 3 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Add the rolled oats, King Arthur measure for measure gluten-free flour blend, cinnamon, baking soda and salt. Mix on low until combined.1 ½ Cups Old-Fashioned Rolled Oats, 18 tablespoon King Arthur Measure for Measure Gluten Free Flour, 1 teaspoon Ground Cinnamon, ¼ teaspoon Kosher Salt, ½ teaspoon Baking Soda
- Use a 3-tablespoon cookie scoop to scoop 8 mounds of dough onto each lined baking sheet. Be sure to leave at least 2 inches of space between each cookie dough ball. Bake one tray at a time in a 350* F oven for 12-14 minutes. The cookies should be golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 10 minutes, then move to a wire cooling rack to cool completely.
Make the Glaze and Glaze the Cookies
- In a medium bowl, combine powdered sugar, non-dairy milk and vanilla. Whisk until the mixture is completely smooth.1 Cup Powdered Sugar, sifted, 2 tablespoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
- Place the wire cooling rack over a baking sheet to catch any glaze drips, then use a spoon to drizzle the cookies with glaze. Allow the glaze to set for 30 minutes, and serve!
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