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Gluten-Free Vegan Oatmeal Cookie with a bite taken out of it on a linen cloth.
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Gluten-Free Vegan Oatmeal Cookies

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 16 Cookies
Calories: 191kcal
Author: Megan Calipari
Cost: $5

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!

Notes

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.

Nutrition

Serving: 1Cookie | Calories: 191kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 123mg | Potassium: 55mg | Fiber: 2g | Sugar: 21g | Vitamin A: 19IU | Vitamin C: 0.3mg | Calcium: 29mg | Iron: 1mg