Old-Fashioned Iced Oatmeal Cookies (gf)

Gluten-Free Iced Oatmeal Cookies
Just in time for your holiday baking weekend, I wanted to share a recipe for one of my favorite old-timey baked goods, iced oatmeal cookies. What kid doesn’t remember eating those iced Mother’s cookies straight from your lunchbox, or maybe it was a special treat when you went over to your grandma’s house. Either way, these cookies have a way of invoking nostalgia that will bring you all the warm fuzzies as you wrap (or to try rush Amazon Prime shipping) on those final gifts. 

Now while I don’t remember my grandma (more commonly referred to as Mom-Mom) making these specific cookies, I remember using her oatmeal raisin cookie recipe as one of the first baking recipes I attempted as a youngin.

The aroma of these cookies baking in the oven flooded back memories of time spent at Mom-Mom’s house, in the pool, or just grubbing on some of her AMAZING homemade Swiss-Italian cooking (or homemade chicken tenders or sorbet because we were just kids after all).

I love baking on her birthday in memory of her, and smiled to myself as these delicate, iced oatmeal cookie treats (adapted from Saving Dessert) were baking away because I could tell she was proudly watching over me. The cookies are slightly crispy around the edges and soft and chewy in the middle. I hope these cookies bring you fond memories of your childhood and loved ones as they did for me. Happy baking neighbors!

Gluten-Free Iced Oatmeal Cookies

Old-Fashioned Iced Oatmeal Cookies (gf)

Yield: Around 20 cookies

These cookies are filled with warm spices and offer up crispy edges and soft chewy centers with a delicate icing to add a bit of texture.


    For the cookies:
  • 1 cup gluten-free old-fashioned rolled oats
  • 1 cup gluten-free all-purpose flour (I use Cup4Cup, or you can replace with all-purpose flour for a non-gluten-free version)
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, room temperature (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon pure vanilla extract
  • For the icing:
  • 1 and 1/2 tablespoons heavy cream or milk
  • 1 tablespoon warm water
  • 1 cup confectioners' sugar, sifted
  • (you can substitute milk for the cream - start with 1 and 1/2 tablespoons then add more milk if needed)


  1. In the bowl of a food processor, pulse oats around 10 times to create an uneven texture of large and small pieces (avoid over pulsing as you do not want to create oat flour). In a large mixing bowl combine the oats, gluten-free flour, baking powder, soda, salt, cinnamon and nutmeg. Stir to combine. Set aside.
  2. In the bowl of a stand mixer, beat the butter on medium-high for about 30 seconds. Add the brown and granulated sugars and mix on medium-high until the mixture becomes light and fluffy. Add the egg, beating until combine. Lightly beat in the vanilla. Add about 1/3 of the oat and flour mixture to the butter and egg mixture, mixing on a low speed until blended. Continue adding the flour mixture until it is fully incorporated.
  3. Cover bowl with plastic wrap and refrigerate for 2 hours or preferably overnight.
  4. Remove bowl from refrigerator. Preheat oven to 350 degrees F. Prepare 2 baking sheets lined with parchment paper.
  5. Working with 2 tablespoons of dough at a time (I use a small ice cream scoop for this), roll the dough into balls and place on the prepared baking sheet, 8 per sheet. Bake for 10-12 minutes or until the edges just begin to brown. Centers may look underdone but will set as they cool.
  6. Remove the pans from the oven and let the cookies rest for 5 minutes before removing to a rack to cool completely.
  7. While the cookies cool, prepare the icing by combining the sifted confectioners' sugar with the cream and water. Whisk until the sugar is dissolved and the icing is somewhat thick (the stream of icing should break towards the bottom of the stream when you hold it over the bowl). Place the icing in a shallow dish or container.
  8. Once the cookies have cooled completely, gently dip the tops of the cookies into the icing and let the excess drip off. Set the dipped cookies on the rack until the icing has set. Cookies can be stored in an airtight container for up to two days but are best the day they are made. To be honest, several of the cookies won't even make it past waiting for the icing to set.

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