Gluten free iced oatmeal cookies?! Yes, please!
If you loved those iced oatmeal cookies that came in the package from the store than you will love these. This one of those recipes that I really hoped would work in a gluten free version, but I was not sure it would.
It can be hard to get close to the real thing sometimes, especially when something is tied to a memory. And iced oatmeal cookies are one of the store bought cookies that I remember as a kid.
Growing up my mom made all kinds of homemade cookies. Store bought cookies were actually a treat. Iced oatmeal cookies were one of the cookies that I remember my mom buying for a special treat. I think that is because my dad loved them so much. But I loved them as well.
What I always loved about iced oatmeal cookies was that they were not crisp, but they were not soft either. They were the perfect balance of soft and crispy in one delicious cookie. And the icing on top made them even better.
As soon as I tasted these gluten free iced oatmeal cookies I knew I had that perfect balance of crispy and soft. The taste also was very close to the real thing.
These are one of my favorite gluten free cookies. And don’t skip the icing. It helps make these cookies even closer to the real thing.
Now go make some gluten free iced oatmeal cookies!
Gluten Free Iced Oatmeal Cookies
If you love those famouse iced oatmeal cookies you will love this homemade gluten free version.
- 1 1/4 cup white rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon xanthan gum
- 2 cups gluten free quick oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 tablespoons milk
- 2 tablespoons warm water
- 2 cups powdered sugar
- Preheat oven to 350 degrees.
- Place oats in a food processor and pulse about 10 times. You want some oats and some the texture of oat flour.
- In a bowl combine oats, rice flours, cornstarch, xanthan gum, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a mixing bowl combine butter, brown sugar, and sugar.
- Mix on medium high until light and fluffy. This will take a couple of minutes.
- Add eggs one at a time beating just until the eggs are mixed in.
- Add vanilla.
- Gradually add oat/flour mixture. Mixing just until combined.
- Using a cookie scoop or spoon, scoop about 2 tablespoons cookie dough on to cookie sheets. Flatten slightly.
- Bake 10-12 minutes or until just beginning to brown.
- Let cookies cool about 3 minutes on cookie sheet than remove to wire rack to finish cooling.
- In a bow whisk together icing ingredients until smooth.
- Dip the top of each cookie in icing. Let excess icing drip off.
- Let cookies set for icing to harden.
- Serve and enjoy!
This recipe was tested with Bob's Red Mill rice flour, sweet rice flour, and gluten free oats.
Amount Per Serving: Calories: 180Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 29mgSodium: 173mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 2g
Nutritional values are approximate and aren't always accurate.
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