Gluten Free Iced Oatmeal Cookies
Servings: 2 dozen
Ingredients
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ½ cup 75 grams gluten free flour blend
- ½ cup 45 grams oat flour
- ¼ teaspoon guar or xanthan gum omit if in blend
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 Tbs baking powder
- 1 teaspoon baking soda
- 2 cups gluten free rolled oats
Icing
- 1 cup powdered sugar
- 2-3 Tbs heavy cream
Instructions
- Preheat oven to 350 degrees F. Prepare two baking sheets with silicon mat, parchment paper, or leave plain.
- In a small bowl, sift gluten free flour, oat flour, guar gum (if needed), cinnamon, salt, baking powder, and baking soda, set aside.
- In a medium bowl or stand mixer, combine butter, sugar and brown sugar. Add egg and vanilla and beat until well combined. Slowly add the flour mixture into butter mixture and stir until combined. Add rolled oats until incorporated. The dough should be slightly sticky.
- Roll the dough into balls (slightly smaller than a golf ball), and place 2-3 inches apart on prepared baking sheet. Bake for 8-9 minutes, until golden brown. Remove from oven and allow to cool slightly before transferring to a cooling rack.
- In a small bowl, combine powdered sugar and 2 Tbs heavy cream. Stir until well-combined, adding more heavy cream by the tablespoon if needed to reach the desired consistency. The icing should be runny, but still thick enough to hold to the cookie.
- While the cookies are still warm, maybe 10-15 minutes after removing from oven, turn the cookie upside down and stick it in the icing. Gently twist the cookie, remove, and place back on baking sheet to dry completely.