Old Fashioned Vegan Iced Oatmeal Cookies
Perfectly chewy, soft, and sweet old fashioned vegan iced oatmeal cookies! Super easy to make, naturally dairy free, egg free, and nut free.
These cookies might be my mom’s favorite cookie of all time. Which is big coming from a family who has been in the cooking and baking industry for decades! These vegan iced oatmeal cookies are soft, sweet, chewy, and have the perfect hint of cinnamon and molasses. With a vanilla icing on top, they are perfect.
Not to mention they are so easy to make. The dough comes together quickly, you don’t need to chill them, and take less than 15 minutes in the oven.
Make a big batch of these to enjoy in the summertime as vegan ice cream cookie sandwiches or in the winter for a cookie box exchange.
Ingredients
- Quick Oats: Unlike other recipes that use rolled oats, this recipe works best with the quick oats that have been chopped up into tiny pieces. If you only have rolled oats, you can pop them in a food processor to make them tinier. Please do not use steel cut oats.
- Vegan Butter: Make sure that you are using a stick butter and not vegan butter from a tub. Those have different fat:water ratios and won’t always turn out right. My favorite brands to use are either Earth Balance sticks or Miyoko’s.
- All Purpose Flour
- Brown Sugar + Granulated Sugar: The combination of sugars helps to add a rich flavor. If you don’t have brown sugar you can use coconut sugar in an equal amount.
- Molasses: This helps with the depth of flavor and with holding the cookies together.
- Flaxseed Egg: My favorite egg replacer for cookies since the flaxseeds hold the cookies together so well and it melts into the cookie as they bake!
- Baking Soda + Baking Powder
- Cinnamon
- Vanilla + Salt
- Simple Icing: Make with just powdered sugar, plant based milk, and a splash of vanilla for flavor!
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Prep Step
Take 4 baking sheets and line them with parchment paper or a silicone non-stick surface. Preheat the oven to 350F/180C. Make sure the oven rack is in the center of the oven.
Step One: Make the Dough
Start by whisking together the softened vegan butter with the brown sugar and granulated sugar. Then add your prepared flax egg, molasses, and vanilla. Mix this until light and fluffy. Then add the dry ingredients all at once: the flour, oats, baking soda, baking powder, cinnamon, and salt.
Step Two: Roll the Cookies
Using a tablespoon, scoop out the cookie dough and roll into balls. Place 12 on a parchment lined baking sheet. Gently press down on the cookies so they are more disc like than ball shaped. They do spread out a little bit so give them space.
Step Three: Bake the Cookies
Bake the cookies in the oven for 13 to 15 minutes, or until the edges are slightly browned. Remove them from the oven and let them cool on the hot cookie trays for 10 minutes before placing them on a cooling rack to finish cooling.
Step Four: Ice the Cookies
Whisk together the powdered sugar, vanilla, and plant based milk (or water). Spoon a little onto the top of each cookie. Place the cookies back on the cookie rack to let the icing firm up. Serve and enjoy!
How to Store
Countertop: If you did not use plant based milk for the icing, you can store these in an airtight container on the countertop for up to 5 days. If you did use a plant based milk, store them in an airtight container in the fridge.
Freezer: These freeze amazingly well! Freeze the cooled and iced cookies in a freezer safe container for up to 2 months. Allow them to thaw on the countertop for a few hours or pop a few cookies in the microwave, warming in 15 second intervals until warmed through.
Cookie Recipes
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Equipment
- Hand mixer or stand mixer
- Mixing bowls
- Mixing spoons
- Baking sheets
- parchment paper
- measuring cups
- Measuring spoons
Ingredients
Oatmeal Cookies
- 1 cup vegan butter
- 1 cup brown sugar
- ¼ cup white sugar
- 1 tablespoon flax seeds
- 3 tablespoons hot water
- 1 tablespoon molasses
- 2 teaspoons vanilla
- 3 cups quick oats
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
Simple Icing
- 2 cups powdered sugar
- 2 tablespoons plant based milk or water
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F/180°C. Line 4 baking sheets with parchment paper or a non-stick surface. Set the oven racks to the middle of the oven.
- Make the flax egg. Combine the flaxseeds with hot water. Mix and set aside for 5 minutes.
- Make the dough. Start with the wet ingredients in a large bowl with a hand mixer or in the stand mixer with the paddle attachment. Cream the softened vegan butter with brown sugar and white sugar. Add the vanilla, molasses, and flax seed egg. Now add the quick oats, flour, baking soda, baking powder, cinnamon, and salt. Mix until the dough is formed.
- Shape the cookies. Using a tablespoon, scoop the cookie dough into balls. Place the cookie dough ball onto the baking sheet, 12 to a tray, gently pressing the tops down to form a cookie dough disc. Repeat with the remaining dough. You should get about 45 cookies.
- Bake the cookies. Bake the cookies for 13 to 15 minutes or until the edges are lightly browned. Remove them from the oven and let them rest for 10 minute on the hot baking trays before removing them to a cooling rack to cool completely before icing.
- Frost the cookies. In a small bowl, mix together the powdered sugar, water (or dairy free milk), and vanilla until the icing is smooth. Take a spoonful and spread the icing over top of each cookie. Repeat for the remaining cookies. Let them dry on a cooling rack. Serve and enjoy!
Notes
- How to Store
- Countertop: If you did not use plant based milk for the icing, you can store these in an airtight container on the countertop for up to 5 days. If you did use a plant based milk, store them in an airtight container in the fridge.
- Freezer: These freeze amazingly well! Freeze the cooled and iced cookies in a freezer safe container for up to 2 months. Allow them to thaw on the countertop for a few hours or pop a few cookies in the microwave, warming in 15 second intervals until warmed through.
Nutrition
More Cookie Recipes
Vegan cookies for every occasion! From classic vegan chocolate chip cookies to sugar cookies perfect for the holidays, these cookies are easy to make and always super delicious.
