Iced Gingerbread Oatmeal Cookies
These Iced Gingerbread Oatmeal Cookies are soft, chewy gluten-free holiday cookies made with instant oats, warm gingerbread spices, maple syrup, and molasses. Topped with a simple cinnamon icing that sets perfectly, they’re quick to make, naturally gluten-free, and ideal for gifting, cookie trays, or cozy December baking. They deliver all the classic gingerbread flavor you love with an easy oatmeal cookie twist.
Servings 12 Cookies
Ingredients
Cookie Ingredients:
- 1 cup instant oats certified gluten free if necessary
- ¾ cup all-purpose gluten free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon sea salt
- 2 tablespoons unsalted butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- ¼ cup molasses
Icing Ingredients:
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 tablespoon milk
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, add oats, flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine.
- Melt butter and pour into a small mixing bowl. Add egg, vanilla extract, maple syrup and molasses. Whisk to combine.
- Pour wet ingredients into the bowl of dry ingredients. Stir until incorporated.
- Use a ¼ cup cookie scoop to transfer the balls of cookie dough onto prepared baking sheet. Use clean hands or the back of a measuring cup to flatten the cookie dough balls.
- Place in preheated oven to bake for 12-15 minutes or until golden brown.
- While cookies are baking, prepare the icing. In a small bowl, stir together confectioners sugar, vanilla extract, 1 tablespoon of milk and cinnamon. If icing needs additional moisture, add ½ tablespoon of milk at a time until desired consistency is reached.
- When cookies are finished baking, spoon icing onto each cookie. Sprinkle a little extra cinnamon onto iced cookies if desired and enjoy!
Notes
Notes:
- Be sure to use instant oats as old fashioned or steel cut oats will not soften enough during baking.
- As the cookies cool, the icing will harden and allow you to stack the cookies when storing.
- Store completely cooled cookies in an airtight container for 3-4 days.
- This cookie is bursting with gingerbread flavor! Opt for this recipe when you want that holiday flavor, but don’t want a complicated recipe. This one comes together quickly and easily.