Vegan Iced Oatmeal Cookies
The aroma of freshly baked cookies can instantly transport you back to childhood. The sweet scent of sugar mingling with warm spices fills the air, inviting everyone in the house to gather around the oven in eager anticipation. Imagine biting into a cookie that boasts a soft, chewy texture, with a delightful icing glaze that shines bright. These Vegan Iced Oatmeal Cookies are not just a treat; they are a warm hug on a plate, perfect for enjoying during cozy moments, especially as the seasons change and fall brings its cool breeze.
Table of Contents
I still remember the excitement of baking on a chilly Sunday afternoon with my grandmother. We would roll up our sleeves, flour dusting our clothes as we chatted and whisked our way to deliciousness. As we made our way through mixing, laughing about how each batch was an adventure, these cookies often graced our family gatherings. Now, I can’t wait for you to share in this experience. Let’s make these Vegan Iced Oatmeal Cookies together!
Why You’ll Love This Recipe
- Simple & Quick: Whip these together in just 25 minutes of prep and 13 minutes of baking!
- Irresistible Flavor: The combination of cinnamon, nutmeg, and creamy vegan icing brings comfort with every bite.
- Eye-Catching Appeal: Those glossy, iced tops make these cookies perfect for any occasion—seriously, they’ll steal the show!
- Flexible Serving: Perfect for an afternoon snack, breakfast treat, or as a festive addition to your next gathering.
- Diet-Friendly Options: Completely vegan and adaptable for gluten-free needs—everyone can enjoy them!
Ingredients You’ll Need
- Vegan Butter: I recommend using a good-quality vegan butter for the best flavor and texture. Earth Balance is a popular option. You can substitute it with coconut oil, but note that it may change the texture slightly.
- Light Brown Sugar: This adds moisture and a rich, caramel flavor. If you’re out, a mix of granulated sugar and molasses can work as a substitute.
- Cane Sugar: This balances the sweetness and complements the brown sugar. Any granulated sugar can be used instead.
- Flax Egg: Made by combining ground flaxseed with water, it serves as a binding agent. A chia egg can also be used for a similar effect.
- Vanilla Bean Paste: I love using this because it adds a deep, rich vanilla flavor. Pure vanilla extract is a handy alternative, though it won’t provide the same charming flecked look.
- All-Purpose Flour: This creates the structure of the cookies. For a gluten-free version, consider using a 1:1 gluten-free flour blend.
- Rolled Oats: These are the star ingredient! Opt for old-fashioned rolled oats for the best texture. Instant oats may not yield the same chewiness.
- Ground Cinnamon & Nutmeg: These spices infuse the cookies with warmth and nostalgia—absolutely essential in any oatmeal cookie.
- Baking Soda: This helps the cookies rise and become soft and chewy.
- Powdered Sugar: This is used for the frosting, creating that sweet glaze we all adore.
- Oat Milk: A plant-based milk that keeps things creamy for the icing. Almond milk or soy milk can substitute in a pinch.
- More Vanilla Bean Paste: It enhances the flavor of the icing, giving that delicious finish on top.
How to Make Vegan Iced Oatmeal Cookies
Make the Oatmeal Cookie Dough: Start by creaming together the room-temperature vegan butter, light brown sugar, and cane sugar in a mixing bowl using an electric mixer for about two minutes until fluffy. Add the flax egg and vanilla bean paste to this mixture, blending everything for about 30 seconds until well combined. A fluffy mixture at this stage is key to creating soft cookies.
Combine Dry Ingredients: In a separate bowl, measure out the all-purpose flour, rolled oats, ground cinnamon, nutmeg, baking soda, and a pinch of salt. Ensure you combine these dry ingredients thoroughly. This not only mixes the flavors well but also prevents clumps of flour in your dough.
Mix Together: Gradually incorporate the dry mix into the wet mixture, mixing until a thick cookie dough forms. Avoid overmixing at this point, as this can lead to tougher cookies. The dough should be thick and sticky, a sign that you’re on the right track!
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. Chilling the dough firms it up, which helps the cookies maintain their shape while baking. If you’re busy, you can refrigerate the dough for up to 24 hours without any worries.
Preheat and Prepare: About 10 minutes before you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This gives the cookies a non-stick surface and ensures even baking.
Scoop the Cookies: Once the dough is chilled, use a 2-tablespoon cookie scoop to portion out 10-11 cookies. It’s vital to place these cookies at least 2 inches apart on the baking sheet, as they will spread while baking.
Bake Until Golden: Bake the cookies for 12-13 minutes until the edges are golden and the centers look slightly underbaked. This ensures a chewy texture. Once done, let the cookies rest on the tray for about 5 minutes—this helps them set while keeping them nice and soft.
Cool Completely: Transfer the cookies onto a wire rack to cool completely. This is important, as they need to be cool to hold onto that lovely glaze you’ll be making soon.
Make the Glaze: Once cooled, combine the powdered sugar, oat milk, and remaining vanilla bean paste in a medium bowl. Whisk until you achieve a thick but smooth glaze. Start with 1 tablespoon of oat milk and only add more if needed to get your desired consistency—you don’t want it too runny!
Dunk and Set: Dunk the tops of each cookie into the glaze, ensuring they are completely covered. Lift them out and let any excess zot drip back into the bowl. Lay them on a parchment-lined tray. Let the cookies sit until the glaze sets, which should take about an hour. You’ll know they are ready when the icing feels firm to the touch!
Storing & Reheating
To keep your Vegan Iced Oatmeal Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their life, refrigerate them for up to two weeks. For longer storage, these cookies freeze beautifully—just pack them in a freezer-safe container with parchment paper between layers, and they’ll last up to three months. When you’re ready to enjoy again, simply thaw at room temp or pop them in a 350°F oven for about 5-10 minutes to bring back their delightful texture.
Chef’s Helpful Tips
- Make sure your vegan butter is at room temperature for easy mixing. Cold butter will not create that desired fluffiness.
- Don’t skip the chilling time; it’s essential for shaping and ensures your cookies won’t spread too much in the oven!
- If you prefer a thicker glaze, use less oat milk; for a thinner glaze, gradually add more until you reach your ideal consistency.
- If you notice your cookies are too soft or crumbly, they may not have been baked long enough, or the dough might need more chilling.
- Get creative with add-ins! Feel free to toss in some vegan chocolate chips or dried fruits for an extra flavor boost.
There’s something truly special about baking treats that harken back to cherished memories while creating new ones. The delight of preparing these Vegan Iced Oatmeal Cookies is matched by the joy they bring to the table. Each bite is an invitation to indulge and share, reminding us that good food creates good moments. Don’t hesitate to experiment with flavors or add your personal touch! Enjoy every moment of the process—you’re on your way to cookie perfection, and I can’t wait for you to taste these sweet delights.
Recipe FAQs
Can I use regular eggs instead of a flax egg?
Certainly! You can replace the flax egg with one large egg if you’re not following a vegan diet. Just whisk it up and add it in with your wet ingredients. However, the flax egg gives a unique texture and moisture that maintains the vegan quality of the cookies.
What if I don’t have oat milk?
No worries! Feel free to substitute oat milk with any plant-based milk, like almond milk, soy milk, or even coconut milk. Just make sure whichever milk you use is unsweetened, or adjust the sweetener in the glaze to your taste.
Can I make these gluten-free?
Absolutely! To make gluten-free Vegan Iced Oatmeal Cookies, simply use a 1:1 gluten-free flour blend in place of all-purpose flour. You might want to check that your oats are certified gluten-free as well.
How can I prevent my cookies from spreading too much?
To prevent spreading, ensure your dough is well-chilled before baking. Also, make sure not to overcream the butter and sugars, as a firm dough holds its shape better in the oven.
More Desserts & Appetizers Recipes
- Cherry Cheesecake Cookies
- Spinach Puff Pastry Appetizer
- Orange Poppyseed Cake with Cream Cheese Frosting
- Spiced Gingerbread Bars
- Valentine Strawberry Cake Truffles
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Vegan Iced Oatmeal Cookies
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 38 minutes
- Yield: 10-11 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Description
These Vegan Iced Oatmeal Cookies boast a chewy texture and a sweet glaze, making them perfect for any gathering. Simple to make and packed with flavor, they are ideal for snacks or dessert!
Ingredients
- 1/2 cup vegan butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/4 cup cane sugar
- 1 tbsp ground flaxseed
- 2 1/2 tbsp water
- 1/2 tsp vanilla bean paste
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Glaze
- 1 cup powdered sugar
- 2 tbsp oat milk, plus more as needed
- 1/4 tsp vanilla bean paste
Instructions
- Cream together vegan butter, light brown sugar, and cane sugar for 2 minutes.
- Add flax egg and vanilla bean paste, blend for 30 seconds until fluffy.
- Combine flour, rolled oats, cinnamon, nutmeg, baking soda, and salt in a separate bowl.
- Mix the dry ingredients into the wet mixture until a thick dough forms.
- Chill the dough for 30 minutes to 1 hour.
- Preheat oven to 350°F (175°C) and prepare a baking sheet.
- Scoop dough into 10-11 cookies, spacing them 2 inches apart on the sheet.
- Bake for 12-13 minutes until edges are golden, then cool on a wire rack.
- Make glaze with powdered sugar, oat milk, and vanilla bean paste.
- Dunk cookies in glaze and let set for about an hour.
Notes
Using room temperature vegan butter helps in achieving fluffiness.
Chilling the dough prevents the cookies from spreading too much during baking.
Feel free to customize with vegan chocolate chips or dried fruits.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
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