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oatmeal cookies with icing on top on a plate with cinnamon sticks.

Vegan Iced Oatmeal Cookies

These oatmeal cookies are so soft, chewy, full of warming spices, & topped with the most delicious icing!
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Course: Vegan Cookies + Brownies, Vegan Desserts
Cuisine: American
Prep Time: 25 minutes
Cook Time: 13 minutes
Chill time: 30 minutes
Total Time: 1 hour 8 minutes
Servings: 11 cookies
Author: Megan Horowitch

Ingredients 
US Customary - Metric

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.

Nutrition

Serving: 1cookie | Calories: 235kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 118mg | Potassium: 64mg | Fiber: 1g | Sugar: 23g | Vitamin A: 5IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!