This gluten-free iced oatmeal cookie recipe contains affiliate links.
The oatmeal raisin cookie is one of the most popular cookies in the U.S. and a cookie I personally enjoy, too.
Some people think oatmeal cookies are a “healthy” alternative to the chocolate chip cookie. Unfortunately, both cookies contain refined grains and sugar. They are not health foods; rather, they are tasty treats meant to be enjoyed with pleasure and in moderation.
I decided to try my hand at making gluten-free iced oatmeal cookies because I was craving them… and because I haven’t had one in so long. I used to love oatmeal cookies, especially when they were topped with sweet icing. So I let my cravings do the talking when putting together this extremely addicting cookie recipe.
Ingredients in Gluten-Free Iced Oatmeal Cookies
Like most cookie recipes, this recipe requires sugar, butter, eggs, vanilla extract, cinnamon, salt and baking soda, all which are gluten-free ingredients.
Unlike most oatmeal cookie recipes, there are two ingredients that require a closer look to ensure they are safe for the average gluten-free eater.
Gluten-Free Flour Blend: Baking with gluten-free flours takes a little know how. It requires a mixture of gluten-free flours (like brown rice flour) and starches (like tapioca starch) to get a similar consistency to gluten when baking. Gluten offers an elasticity (or stretch) to baked goods, but the average rice flour, which contains zero gluten, does not.
In the past, you would have to mix your own gluten-free flour blends, but today, instead, you can purchase these flours already blended for you thanks to Bob’s Red Mill’s 1-to-1 gluten-free flour blend. This flour (found in the blue bags) measures cup for cup with regular flour and can be used as a simple swap in most gluten-free baked goods.
Rolled Oats: Oats are often the centerpiece of controversy in gluten-free circles, however, if your body can tolerate oats, I say enjoy them. Just make sure you enjoy them safely by using a brand that certifies its oats as gluten-free.
Oats are notoriously cross contaminated with wheat during the growing, harvesting, storing and transporting processes. In fact, oats are often grown in rotation with wheat crops. Many companies grow oats in dedicated oat fields or have instituted optical sorting of oats (which is controversial but okay – you’ll still get oats that contain less than 20 ppm of gluten). Read more about oats in my post, Are Oats Gluten-Free?
I personally use gluten-free labeled oat products from Bob’s Red Mill. I have used my Nima Sensor to test them (they came back fine), and I’ve enjoyed them for years without feeling sick.
How to Make Gluten-Free Iced Oatmeal Cookies
If you know how to make cookies from scratch, making these cookies will be as easy as a piece of gluten-free cake. You simply combine all the ingredients (except for the oats and raisins) until well mixed, then fold in the oats and raisins by hand.
Then, you drop the batter by the spoonful onto your baking sheet, bake the cookies for 10 minutes. Your house will smell heavenly as you wait for these cookies to complete the baking process. Spices and sweetness with waft in the air!
Next, you’ll want to begin to prepare the icing for the cookies. Make sure you allow the cookies time to cool before icing.
The icing should be smooth enough to flow off your spoon without being watery. You may have to adjust the ratio of milk and powdered sugar to get it just right.
Once the icing is to the desired consistency, you can drizzle it atop the cookies (over a wire rack) so the icing can flow off the edges and so it won’t puddle around the cookie.
You can even dip the tops of the cookies in the icing for a more coated approach. These are your cookies so go ahead and add as much or as little icing as you like.
How Do They Taste?
These cookies are the bomb! You can taste the brown sugar and cinnamon as you chew on this soft and slightly sweet cookie.
The icing is a must-add if you ask me (although it’s totally optional). The icing adds extra sweetness and really makes these cookies sing!
Between the cookie dough, raisins and icing, this cookie is a real people pleasing dessert. I loved them. The husband loved them. And the kids loved them, too. These cookies make everyone happy.
On top of that, these gluten-free iced oatmeal cookies keep well too. We enjoyed them for four days post baking (we just stored them in a zip-top bag) and they were just as good as Day #1. They were gone by Day #4 so I don’t know if they could have lasted even longer.
Gluten-Free Iced Oatmeal Cookie Recipe
Below you’ll find a printable version of this classic gluten-free iced oatmeal cookie recipe. It’s definitely a family-friendly recipe that is both easy to make, and even easier to eat!
While my go-to cookie is a chocolate chip cookie, I must admit that I enjoy a good oatmeal cookie from time to time. These cookies are soft in texture and have an intense flavor (you can taste the brown sugar). I think any cookie lover will enjoy these wonderful cookies. I filled them with raisins, but of course, you could always use chocolate chips. The icing adds a wonderful touch of sweetness, although it is a totally optional addition.
- 8 Tbsp unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp Kosher salt
- 1/2 tsp baking soda
- 2/3 cup Bob's Red Mill 1-to-1 gluten-free flour blend 110 grams
- 3 cups certified gluten-free rolled oats
- 1/2 cup raisins
- 1.5 cups powdered sugar, sifted 180 grams
- 1/4 tsp vanilla extract
- 2 Tbsp milk
Preheat oven to 350º F. Line 2 baking sheets with parchment paper. Set aside.
In a bowl attached to your standing mixer (or use your handheld mixer), beat together butter, granulated sugar and brown sugar. Add eggs one at a time until well incorporated.
Add vanilla, cinnamon, salt and baking soda. Mix well. Then slowly add flour and continue mixing until well combined.
Fold in oats and raisins.
Add rounded spoonfuls of batter to prepared baking sheets about 2" apart.
Bake for 10-12 minutes or until edges are slightly browned.
Allow cookies to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
To prepare icing mixture, combine powdered sugar, vanilla and milk in a bowl and mix well until smooth. If mixture is too thick, add a tiny splash of milk. If it's too thin, add more powdered sugar.
Once cooled, use your spoon to drizzle the icing over the cookies (while they are on the wire rack so the icing can flow off and not puddle around the cookies). Allow icing 1-2 hours to set before enjoying (if you can wait that long).
When drizzling the icing over the cookies, place a piece of parchment paper under the wire racks to catch the drip off.
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