Gluten-Free Iced Oatmeal Cookies

• servings: 24 servings
• active time: 30 minutes
• total time: 2 hours 40 minutes

Ingredients

2 cups (300g) gluten-free measure-for-measure flour

1½ teaspoons baking soda

1½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

1¾ cup (150g) gluten-free rolled oats

1 cup (227g) butter

1 cup (213g) brown sugar

¾ cup (150g) granulated sugar

2 large eggs (room temperature)

2 teaspoons vanilla extract

2 tablespoons molasses

1½ cups (180g) powdered sugar

¼ teaspoon vanilla extract

1½-2 tablespoons milk of choice

Directions

In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg and salt. Set aside.

Pulse the oats in a food processor 10-12 times until you have a variety of texture—chopped oats with some oat flour. See photo above for a visual.

Melt the butter in a medium skillet over medium-low heat, stirring occasionally.

Once the butter is melted and begins to foam, stir continuously to prevent the milk solids from sticking to the skillet. The butter will change from yellow to golden brown quickly and will have a nutty aroma. Remove from the heat and immediately pour into a medium bowl.

Add the brown sugar and granulated sugar to the brown butter. Whisk to combine.

Whisk in the eggs, vanilla and molasses until smooth and creamy.

Using a rubber spatula, mix in the dry ingredients until well-combined. Stir in the oat mixture.

Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place dough balls onto a large plate or lined baking sheet. Cover tightly with plastic wrap.

Chill the dough balls for at least 2 hours or up to 3 days. (Transfer to an airtight container if storing more than a few hours.)

Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.

Bake for 10-12 minutes or until the edges are golden brown and the center is set.

Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Sift the powdered sugar into a medium bowl. Add the vanilla extract and 1 tablespoon of milk and use a fork to mix together. The icing should be very, very thick and hard to mix together. If it’s too thin, add more powdered sugar.

Lightly dip the tops of the cooled cookies into the icing. Let the icing sit at room temperature for a few hours to set.

Nutrition

• Calories: 224 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.3 g
• Cholesterol: 34 mg
• Sodium: 187 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 2 g
• Total Sugars: 24 g
• Protein: 2 g