Vegan Iced Gingerbread Oatmeal Cookies
Made with Native Forest Organic Simple Coconut Milk by Natalie of @feastingonfruit
Look no further for the perfect holiday cookie! These cookies are the holiday version of iced oatmeal cookies, but they’re loaded with gingerbread spices and flavor!
These Iced Gingerbread Oatmeal Cookies have a little extra wholesome chewy goodness from the oats, and a little extra drizzle of holiday sweetness from the glaze!
The easy glaze is made ULTRA creamy and dairy-free with Native Forest Organic Simple Coconut Milk!
These cookies are gluten-free, dairy-free and vegan!
The cookie base is made with nut butter, gluten-free flour, rolled oats, flax meal, and gingerbread spices! Sweetened with coconut sugar and molasses for gingerbread sweetness.
These cookies are easy to make, using a hand mixer, beat together nut/seed butter, coconut sugar, molasses, flax egg, and vanilla.
Then add flour, oats, spices, baking soda, and salt. Use a spatula to mix to a thick dough and then scoop onto a cookie sheet and bake!
The glaze is made by whisking together powdered sugar and Native Forest Organic Simple Coconut Milk until very smooth and drizzle-able!
These cookies are perfectly chewy, full of gingerbread spice and ready to bring to your next holiday party!
Grab the recipe below!
Iced Gingerbread Oatmeal Cookies
Ingredients- 1/2 cup (125g) runny nut/seed butter (if it’s on the thicker side, add 1-2 tbsp coconut oil)
- 3/4 cup (105g) coconut sugar
- 1/4 cup (80g) molasses
- 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
- 1 tsp vanilla extract
- 3/4 cup (105g) gluten-free flour
- 1 cup (80g) rolled oats
- 2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
- 1 tsp baking soda
Glaze
- 2 cups (240g) powdered sugar
- 1/4 cup (50g) Native Forest Organic Simple Coconut Milk (plus 1-2 tbsp if/as needed)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a hand mixer, beat together nut/seed butter, coconut sugar, molasses, flax egg, and vanilla.
- Add flour, oats, spices, baking soda, and salt. Use a spatula to mix to a thick dough.
- Scoop (about 2 tbsp per cookie) the dough onto the prepared baking sheet, leaving some room for spreading (about 8 per baking sheet). Press the tops down to flatten slightly.
- Bake 11-12 minutes until golden around the edges. Cool 10 minutes on the pan before moving to a cooling rack to cool completely.
- Repeat with remaining dough, you will get about 16 cookies.
- For the glaze, whisk together powdered sugar and coconut milk until very smooth and drizzle-able. Add more coconut milk only if it’s too thick.
- Glaze cooled cookies. Refrigerate just until glaze is set.
