These Vegan Iced Oatmeal Cookies are so soft, chewy, and topped with the most delicious vanilla icing. They are full of warming flavors and taste just like the old-fashioned oatmeal cookies you grew up eating!
A few years ago, I created a recipe for the most decadent Vegan Oatmeal Cream Pies and they were a hit, so I knew it was time to create another nostalgic oatmeal cookie recipe! These vegan oat cookies are eggless, dairy-free, & perfectly chewy throughout.
Ingredients:
Ingredient notes & substitutions:
- Vegan butter: My go-to is Country Crock Olive Oil Sticks or Earth Balance Sticks for baking cookies!
- Brown sugar: I prefer light brown sugar for this recipe as it provides enough moisture so the cookies are soft & still spread. If using dark brown sugar, the cookies will spread more and be flatter due to extra moisture and molasses.
- Ground flaxseed: Must be ground to make a flax egg. This is the vegan egg substitute used in these cookies.
- Rolled oats: I used Bob's Red Mill Rolled Oats.
- Cannot be substituted for steel-cut oats or other oat varieties.
- Vanilla bean paste: I always prefer vanilla bean paste for baking for the best flavor; however, you can substitute vanilla extract 1:1.
How to make iced oatmeal cookies:
Make & chill the oatmeal cookie dough:
The first step to making these cookies is to cream together your vegan butter and sugar until fluffy. Then you'll mix in the flax egg and vanilla bean paste.
After that, add in the dry ingredients, starting with the flour and then adding the oats, cinnamon, nutmeg, baking soda, and salt on top.
Mix into a thick cookie dough, then cover the bowl with plastic wrap or a lid and chill in the fridge for 30 minutes to 1 hour.
Bake the cookies:
Remove the cookie dough from the fridge and use a 2 Tablespoon cookie scoop to scoop out the dough. I prefer baking cookies on a parchment-lined baking tray (and this is my favorite parchment paper to use).
Bake the cookies for 11-13 minutes, then let them cool completely before dunking them in icing.
Make the icing & dunk the cookies
This icing seriously couldn't be easier to make as it's just a mix of powdered sugar, oat milk, and a little bit of vanilla. The key to a good cookie icing is to make sure it's not too thin so it really sticks to the cookies.
Once you have the icing mixed, dunk your oat cookies into the bowl of icing so that the entire top of the cookie is covered in icing. Let any excess icing drip off and then place the cookies onto a wire rack to allow the icing to set.
After that, dig in and enjoy these deliciously spiced oatmeal cookies!
FAQ & Tips:
Can I make these vegan oatmeal cookies gluten-free?
I haven't personally tried it, but substituting a 1:1 gluten-free flour mix meant for baking should work. Please note that substituting almond flour, coconut flour, or other GF flour alternatives will NOT work for this vegan snickerdoodle recipe.
You also want to double-check that you are selecting gluten-free oats for this recipe!
How do I store iced oatmeal cookies?
Leftover oatmeal cookies can be stored in a closed container in the freezer for up to 1 month, in the fridge for 3-4 days, or at room temperature for 24 hours.
It is best to store the cookies between layers of parchment paper so they do not stick together.
I can't wait for you to try these simple, yet delicious, Vegan Iced Oatmeal Cookies! With chewy edges, soft centers, and a little spice-they truly are the perfect cookie for any occasion!
-TSG
More vegan cookie recipes you will love:
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Vegan Iced Oatmeal Cookies
Ingredients
Oatmeal Cookie Ingredients:
- ½ cup vegan butter
- ½ cup light brown sugar
- ¼ cup cane sugar
- 1 flax egg (1 Tablespoon/ 8 grams ground flaxseed mixed with 3 Tablespoons water, left to sit 5 minutes)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
Glaze Ingredients:
- ¾ cup powdered sugar
- 1-1 ½ Tablespoons oat milk
- ½ teaspoon vanilla bean paste or vanilla extract
Instructions
Make the oatmeal cookie dough:
- Add the room-temperature vegan butter, brown sugar, and white sugar to a mixing bowl. Then, use an electric mixer to cream the butter and sugar together until fluffy (about 2 minutes).
- Next, add the flax egg and vanilla bean paste to the bowl and mix with the butter and sugar for about 30 seconds.
- Add in the all-purpose flour, rolled oats, cinnamon, nutmeg, baking powder, and salt. Make sure to add the flour first and then add the other ingredients on top. Mix everything together using the electric mixer until a thick cookie dough forms.
- Cover the bowl of dough with plastic wrap and place it in the fridge to chill for 30 minutes to 1 hour. The dough can also be refrigerated for up to 24 hours.
Bake the cookies:
- About 10 minutes before removing the dough from the fridge, preheat the oven to 350F and line a baking tray with parchment paper.
- Remove the dough from the fridge and use a 2 Tablespoon cookie scoop to scoop out 10-11 evenly-sized cookies. Place them onto the baking sheet at least 2 inches apart as they will spread while baking.
- Bake the cookies for 12-13 minutes. Once baked, remove from the oven and immediately tap the tray of cookies on the counter to help them deflate. Then, let the cookies cool on the baking sheet for 5 minutes.
- Move the oatmeal cookies to a wire rack to cool completely before glazing.
Make the glaze:
- Once the cookies have cooled completely, make the glaze.
- Whisk together the powdered sugar, oat milk, and vanilla until you have a thick, yet smooth, glaze. Start with 1 Tablespoon of oat milk and only add more if needed. You do not want the glaze to be too thin or it will not stick to the cookies.
Dunk the cookies & let dry:
- Dunk the cookies into the glaze one at a time so that the entire top of the cookie is covered in icing. Lift the coated cookie over the bowl of glaze, shake slightly, and let any excess icing drip off.
- Flip each cookie over and add to a parchment-lined tray or put back on the wire rack to allow the icing to set.
- Let the cookies sit for at least an hour until they are firm to the touch and the icing has set and hardened. Then, serve & enjoy!
Notes
- Leftover cookies can be stored in a closed container in the freezer for up to 1 month, in the fridge for 3-4 days, or at room temperature for 24 hours.
- Store cookies between layers of parchment paper so they do not stick together.
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