Gluten-Free Iced Oatmeal Cookies are a vintage cookie from Grandma’s era. The classic cookie that tastes better homemade than store-bought. Soft centers with cinnamon, nutmeg, and a vanilla icing elevate these cookies to the next level. Make the perfect RAK (Random Act of Kindness) to give to neighbors, college students, or others in your community. Let’s bring back the days when everyone made their Christmas gifts. Allow these little bites of nostalgia to bring memories of cooking with your grandma in your kitchen. Bring these beautiful memories back to share with new generations.
Gluten-Free Iced Oatmeal Cookies
Are you ready to embark on a baking adventure that will transport you back to warm memories of homemade treats? Get ready to savor the irresistible gluten-free iced oatmeal cookies that are bound to become your new favorite indulgence. In this post, I will uncover the secrets to creating the perfect gluten-free cookies with a soft center, master the art of icing, and explore the joy of sharing these delectable treats with random acts of kindness in your community. Get ready to fill your kitchen with the delightful aroma of cinnamon and nutmeg as you make lasting memories with friends and family.
The Secret to Perfect Gluten-Free Cookies
If you want to achieve the perfect gluten-free cookie every time, pay close attention to the baking time and temperature. The secret lies in knowing exactly when to take your cookies out of the oven to ensure a soft center that melts in your mouth. Let’s dive into the art of creating the perfect soft center for your gluten-free iced oatmeal cookies.
Creating the Perfect Soft Center
If you want to achieve the perfect gluten-free cookie every time, pay close attention to the baking time and temperature. The secret lies in knowing exactly when to take your cookies out of the oven to ensure a soft center that melts in your mouth. Let’s dive into the art of creating the perfect soft center for your gluten-free iced oatmeal cookies.
To achieve that ideal soft center, be sure not to overbake your cookies. Gluten-free baked goods can sometimes dry out more quickly than their traditional counterparts, so it’s crucial to keep a close eye on them in the oven. Aim to take your cookies out when they are just set around the edges but still slightly soft in the middle. Remember that the cookies will continue to bake on the baking sheet even after they are removed from the oven, so a slightly underbaked center is perfectly fine.
By mastering the art of achieving a soft center in your gluten-free cookies, you’ll be one step closer to creating irresistible treats that will have everyone coming back for more. Next, let’s move on to the finishing touch that will take your gluten-free iced oatmeal cookies to the next level: the art of icing.
The Art of Icing
To elevate your gluten-free iced oatmeal cookies to a whole new level of deliciousness, let’s delve into the art of icing. Because after all, the perfect icing can add a burst of sweetness and flavor that complements the hearty oats and warm spices in these cookies. Mastering the art of icing involves striking the right balance between sweetness and texture, creating a smooth and creamy consistency that glides over the cookies effortlessly. Get ready to take your gluten-free treats to the next level with the finishing touch of a perfectly iced oatmeal cookie.
Sharing Joy Through Random Acts of Kindness
Indeed, one of the most beautiful aspects of baking is the opportunity it provides to share joy through random acts of kindness. Imagine the smiles that will light up faces when you surprise a friend, family member, or neighbor with a batch of these irresistible gluten-free iced oatmeal cookies. The simple act of gifting homemade treats can brighten someone’s day and create a sense of connection that transcends words. Spread love and sweetness by sharing these delicious cookies with those around you, and watch as the ripple effect of kindness spreads through your community. Get ready to not only delight your taste buds but also warm hearts with these delectable treats.
In closing, these irresistible gluten-free iced oatmeal cookies are more than just a delicious treat – they are a sweet reminder of the joy found in sharing homemade baked goods with loved ones. The perfect soft center, delicate icing, and thoughtful acts of kindness all come together to create a truly memorable baking experience. So, why not spread a little happiness and nostalgia by sharing these cookies with those around you? As you fill your kitchen with the comforting scents of cinnamon and nutmeg, remember that the simplest gestures can make a world of difference.
Summary Gluten-Free Iced Oatmeal Cookies
In conclusion, embrace the nostalgia and warmth of homemade baked goods by sharing these delicious gluten-free iced oatmeal cookies as acts of kindness in your community. Let these cookies be a catalyst for creating lasting memories and spreading joy in your community. So go ahead, bake a batch, and make someone’s day a little sweeter.
Gluten-Free Iced Oatmeal Cookies
Ingredients
- 2 cups old fashioned oats
- 1 cup cassava flour
- 1 cup almond flour
- 1/2 tsp pink salt
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1 cup coconut oil or butter
- 1 cup homemade coconut brown sugar
- 1/2 cup monk fruit sweetener
- 2 large eggs at room temperature
- 1 tbsp unsulfered molasses syrup or sorghum syrup
- 2 tsp vanilla
Directions
First, place the oatmeal into a small food processor and process until you have some texture of some chopped and some flour. Second, wisk together the processed oats, cassava flour, almond flour, pink salt, cinnamon, and baking soda. Third, in a stand mixer beat together the coconut oil, coconut brown sugar, and monk fruit sweetener until creamed approximately 2 -3 minutes. Scrape down the sides. Next, beat in the eggs one at a time followed by the molasses and vanilla.
Scrape down the sides and bottom again. Add in the flour mixture a little at a time until fully combined. Cover the dough with plastic wrap and place into the fridge for about 45 minutes or up to 5 days. If using after several days allow the cookie dough to warm up for 30 mijutes before using. Finally, preheat the oven to 350 F. Line cookie sheets with parchment paper.
Scoop cookies out with a size 40 cookie scoop. Place cookies 3 inches apart on the prepared cookie sheets. Bake for 11 – 12 minutes or until lightly browned around the edges. The cookies appear soft.
Remove from the oven and allow to cool for a minuimum of 5 minutes before moving to a cooling rack. Allow to cool competely before icing. Makes approximately 30 cookies.
Icing for Cookies
Ingredients
- 3/4 cups powdered monk fruit sweetener
- 1/4 tsp pure vanilla
- 2 or more tbsp almond milk
Directions
First, in a bowl combine the monk fruit sweetener and vanilla. Second, add one tablespoon at a time the mixture and whisk until spreadable and creamy. Lastly, gently dip the cookies into the icing. Remove and allow the icing to dry. It may take a couple of hours. Most importantly, don’t stack the cookies until the icing has dried.
Gluten-Free Iced Oatmeal Cookies
Ingredients
Oatmeal Cookies
- 2 cups old fashioned oats
- 1 cup cassava flour
- 1 cup " class="wprm-recipe-ingredient-link" target="_blank">almond flour
- 1/2 tsp pink salt
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1 cup coconut oil or room temperature butter
- 1 cup homemade coconut brown sugar see recipe on my blog
- 1/2 cup monk fruit sweetener
- 2 whole large eggs at room temperature
- 1 tbsp unsulfered molasses syrup or sorghum syrup
- 2 tsp pure vanilla
Vanilla Glaze
- 3/4 cup powdered monk fruit sweetener
- 1/4 tsp pure vanilla
- 2 tbsp or more almond milk if too thick add more milk a tsp at a time
Instructions
- First, place the oatmeal into a small food processor and process until you have some texture of some chopped and some flour.
- Second, wisk together the cassava flour, almond flour, pink salt, cinnamon, and baking soda.1 cup cassava flour, 1 cup almond flour, 1/2 tsp pink salt, 1 1/2 tsp ground cinnamon, 1 tsp baking soda, 1/2 tsp nutmeg, 2 cups old fashioned oats
- Third, in a stand mixer beat together the coconut oil, coconut brown sugar, and monk fruit sweetener until creamed approximately 2 -3 minutes.1 cup coconut oil or room temperature butter, 1 cup homemade coconut brown sugar, 1/2 cup monk fruit sweetener
- Scrape down the sides.
- Next, beat in the eggs one at a time followed by the molasses and vanilla.2 whole large eggs at room temperature, 1 tbsp unsulfered molasses syrup or sorghum syrup, 2 tsp pure vanilla
- Scrape down the sides and bottom again.
- Add in the flour mixture a little at a time until fully combined.
- Cover the dough with plastic wrap and place into the fridge for about 45 minutes or up to 5 days.
- If using after several days allow the cookie dough to warm up for 30 minutes before using.
- Finally, preheat the oven to 350 F.
- Line cookie sheets with parchment paper.
- Scoop cookies out with a size 40 cookie scoop.
- Place cookies 3 inches apart on the prepared cookie sheets.
- Bake for 11 - 12 minutes or until lightly browned around the edges.
- Remove from the oven and allow to cool for a minuimum of 5 minutes before moving to a cooling rack.
- Allow to cool competely before icing.
Vanilla Icing For Cookies
- First, in a bowl combine the monk fruit sweetener and vanilla.3/4 cup powdered monk fruit sweetener, 1/4 tsp pure vanilla
- Second, add one tablespoon at a time the mixture and whisk until spreadable and creamy.2 tbsp or more almond milk
- Lastly, gently dip the cookies into the icing.
- Remove and allow the icing to dry it may take a couple of hours.
- Most importantly, don't stack the cookies until the icing has dried.
Notes
| Nutrition Facts | |
|---|---|
| Servings 30.0 | |
| Amount Per Serving | |
| calories 149 | |
| % Daily Value * | |
| Total Fat 6 g | 9 % |
| Saturated Fat 2 g | 12 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 121 mg | 5 % |
| Potassium 108 mg | 3 % |
| Total Carbohydrate 24 g | 8 % |
| Dietary Fiber 7 g | 29 % |
| Sugars 7 g | |
| Protein 6 g | 11 % |
| Vitamin A | 7 % |
| Vitamin C | 11 % |
| Calcium | 19 % |
| Iron | 15 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
A vintage cookie from days of yore soft on the inside and topped with a vanilla icing. Perfect for giving out as gifts.