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.
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
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.
The middle will still appear soft, but they firm up as they cool. Make sure to let the cookies cool completely before icing.
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!
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.
Want more vegan cookie recipes?
- Perfect Vegan Chocolate Chip Cookies
- The Best Vegan Sugar Cookies
- Vegan Ginger Cookies
- Vegan Chocolate Crinkle Cookies
- Ultimate Chocolate Cookies
- Classic Vegan Peanut Butter Cookies
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Iced Vegan Oatmeal Cookies
- 1 tablespoon ground flaxseeds
- 2.5 tablespoons water
- 1 cup rolled oats
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup powdered sugar
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon non-dairy milk
- 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!
- For gluten free, make sure to use gluten free certified rolled oats and a gluten free all purpose mix instead of the white flour.
- These cookies will stay good at room temperature for 2-3 days or a week in the refrigerator. You can freeze them as well.