Totally addicting old-fashioned Iced Vegan Oatmeal Cookies! They have soft centers with chewy edges and are topped with a simple icing that sets so you can stack and gift them if you want. 

lots of iced vegan oatmeal cookies on a cooling rack

These remind me so much of those packaged iced oatmeal cookies I used to eat as a kid, except they are made with real ingredients and taste a million times better! Iced Oatmeal Cookies make such a wonderful gift come the holiday season, and are perfect for bringing to parties, school fundraisers and more.

I think you are going to love these cookies! They are:

  • Soft, with chewy edges
  • So pretty with the icing!
  • Easy to make
  • Full of spice and warm flavors

close up of vegan oatmeal cookie on a cooling rack

How to make Iced Vegan Oatmeal Cookies

Start by making a flax egg. (FOR THE COMPLETE RECIPE, SEE RECIPE CARD BELOW. THIS IS JUST AN OVERVIEW WITH PHOTOS)

Next, pulse the oats 6-8 times using a blender or food processor until you have some oat flour and some chopped oats. This really helps with the texture of the cookies. Mix the dry ingredients in a medium bowl, then mix the wet ingredients with a hand mixer in a large bowl. Add dry to the wet and mix by hand until just combined.

Let the cookie dough chill in the refrigerator for about 30 minutes. Preheat the oven to 350 degrees F. Place heaping tablespoons of the dough on a parchment lined or lightly greased pan, leaving a few inches in between cookies. Press the dough down to flatten a bit, using moist hands if the dough is sticky. Bake for 11-13 minutes, until golden brown.

collage of vegan oatmeal cookies, how to make them.

The middle will still appear soft, but they firm up as they cool. Make sure to let the cookies cool completely before icing.

not iced vegan oatmeal cookies on cooling rack

The trick for pretty iced oatmeal cookies

It’s actually very simple! You just need the icing to be very thick, and then you gently dip the tops of the cookies into it. They will set so pretty with the icing.

The icing is simply 1 cup powdered sugar, 1/4 teaspoon vanilla and about 1 tablespoon of non-dairy milk. Whisk in a small bowl with a fork until smooth. If it’s really too thick, add another tablespoon of milk. The icing should be thick and smooth, but not runny and thin.

If you would rather, you can just drizzle the tops of the cookies with the icing. Either way is just fine!

cookie being dipped into icing

How long do they stay fresh? 2-3 days at room temperature, or a week in the refrigerator.

Can they be made gluten free? Yes, just make sure to use gluten free oats and an all purpose gluten free flour in place of the white flour.

Whole grain? Sub whole wheat pastry flour for the white flour.

Can you freeze the cookies? Yes, they can be frozen, with or without the icing.

stack of iced vegan oatmeal cookies, red/white towel in background.

Want more vegan cookie recipes?

close up of a iced oatmeal cookie with hands pulling it apart.

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lots of iced vegan oatmeal cookies on a cooling rack
4.97 stars (31 ratings)

Iced Vegan Oatmeal Cookies

Totally addicting old-fashioned Iced Vegan Oatmeal Cookies! They have soft centers with chewy edges and are topped with a simple icing that sets so you can stack and gift them if you want.
Prep: 15 mins
Cook: 11 mins
Dough chilling time: 30 mins
Total: 56 mins
Servings: 20 cookies

Ingredients 
 

Flax egg

  • 1 tablespoon ground flaxseeds
  • 2.5 tablespoons water

Dry ingredients

  • 1 cup rolled oats
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

Wet ingredients

  • 1/2 cup softened vegan butter
  • 3/4 cup brown sugar
  • 1/2 tablespoon molasses
  • 1 teaspoon pure vanilla extract

Icing

  • 1 cup powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon non-dairy milk

Instructions 

  • Make the flax egg: Mix the ground flaxseed and water in a small bowl and set aside to thicken.
  • Using a blender or food processor, pulse the rolled oats 6-8 times until you have some oat flour and some chopped oats.
  • Add the processed oats to a medium sized bowl, along with the rest of the dry ingredients (flour, baking soda, salt and cinnamon). Mix to combine and set aside.
  • In a large bowl using a hand mixer, beat the softened vegan butter, brown sugar, molasses and vanilla until smooth and creamy. Mix in the flax egg as well. Now add the dry ingredients and mix with a large spoon until just combined. The dough will be thick and rather sticky. Cover the bowl, and chill the dough for about 30 minutes.
  • Preheat the oven to 350 degrees F and lightly grease a baking sheet (or line with parchment paper).
  • Scoop heaping tablespoons of dough (about 1.5 tablespoons each) and place 2-3 inches apart on the baking sheet. Press down slightly with your hands. If the dough sticks, get your hands a little bit wet first. Bake for 11-13 minutes, until golden brown. They will still look soft in the middle.
  • Allow the cookies to cool completely before icing.
  • Make the icing: Add the powdered sugar, vanilla and non-dairy milk to a small bowl and use a fork to whisk until combined and smooth. You want this icing to be very thick, so add more powdered sugar if needed, or a little bit more milk if it won't come together. It should be smooth but thick, not runny.
  • Once the cookies have cooled, dip the tops of each one lightly into the icing. The icing will take an hour or so to set completely, then you can stack them if desired. Enjoy!

Notes

  1. For gluten free, make sure to use gluten free certified rolled oats and a gluten free all purpose mix instead of the white flour.
  2. These cookies will stay good at room temperature for 2-3 days or a week in the refrigerator. You can freeze them as well.

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 102mg | Potassium: 42mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Delicious! And easy!
    The molasses adds a really nice flavour & the cookies are as described (softer in the middle, crispier/chewier around the edges). I baked one batch a couple minutes ‘too long’ and they turned out exactly like Dad’s oatmeal cookies. I didn’t add icing because they were sweet enough for me without 🙂 Nora you always knock it out of the park!

    1. Well, thank you Tessa! Sounds like your cookies turned out wonderful! Thank you for sharing your fabulous feedback! I’m really glad you are enjoying my recipes!

  2. Fantastic! I made these iced oatmeal cookies yesterday, & they turned out great. This recipe will definitely be repeated!

  3. Hello, this is my go-to recipe for oatmeal cookies. This is my fifth time making them, maybe more. I love the taste, texture, and the bite. I have added 1/4 cup minced cherry flavored craisins before, delicious. I will add chopped pecans next time. Thank you for sharing. 

  4. I stumbled across this recipe and I’m not even vegan. I made them for the first time over a year ago except I used olive oil and some butter and an egg. Hope I haven’t offended you by not making them vegan but these cookies are just amazing. Every time I make them they get eaten so fast!

  5. Wow! I made these for for my hubby last night. Absolutely delicious! He said these were the best oatmeal cookies he has ever had (I agree!). So soft and perfectly spiced. Will definitely be adding these to my cookie rotation.

  6. Came out wonderfully!! Followed the instructions and made a little over 20 cookies! They look just like the store bought imo. Thank you.

  7. The extra cookies never stay for two or three days on our countertop. They “somehow” disappear! Yum! Thanks Nora! These were a hit at all of the holliday gatherings! John Ryan

    1. I’m thrilled you guys love the cookies! Thank you for taking your time to share your wonderful review and comments!

  8. These cookies are delicious! My mom said these are now her ultimate favorite cookies. And I’ve made a lot of cookies so that’s saying a lot! 

  9. These came out perfect! I halved the recipe with no problems. Also, I skipped the icing and instead added 3 squares from a dark chocolate bar that I chopped up. Delicious!

  10. Good recipe but only made 6 cookies not 20. I did use gluten free flour and oats so maybe that’s why? Though I don’t think so. Still good flavor so I don’t care even if it made one big cookie lol. Try these!

  11. Oh my goodness these are truly the best oatmeal cookies I have ever made and so easy.  I might add raisins if you like but they don’t need raisins   They are delicious with it with out frosting  and u made three batches and they are gone.  My husband who is not a sweet eater even ate several.  Definitely one to keep and make agai and again and again

    1. I don’t think that would be a problem, I would probably just add 1/2 cup or 3/4 cup of either chocolate chips or raisins. No need to change anything else. Thanks!

  12. These cookies are AMAZING! I subbed the molasses with maple syrup and it was incredible. So beautiful and delicious. Makes a super chewy cookie! Will definitely be making these again. 

  13. Just took these out of the oven and while they smell great, I will say the dough was very crumbly and not at all sticky or easy to keep together when forming the cookies. I followed the directions – any tips? 

    1. It sounds like you accidentally added too much flour or oats, or your vegan butter wasn’t soft enough, making the dough crumbly. If you find yourself with a crumbly dry dough, you can do a few things. First, use your hands to mix it, as the warmth from your hands will help the butter soften, making the dough easier to work with if it was too cold. Second, add a tablespoon or two of non-dairy milk until it’s not crumbly. But for best results, accurately measure your dry ingredients, as well as everything else.

  14. Delicious!!! I pretty much followed the directions exactly. I added a bit of nutmeg. One tip that I have is to put your cinnamon in the wet ingredients instead of the dry. The cinnamon flavor will be stronger. I didn’t ice mine – quarantine 15 is real. I also used the new Country Crock plant-based butter sticks – they work beautifully.

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