Vegan Iced Oatmeal Cookies

Vegan iced oatmeal cookies are soft, chewy, sweet, and so easy to make! These old fashioned oatmeal cookies are frosted with vanilla icing that sets. It’s a one bowl recipe and made with pantry staples, like quick oats, brown sugar, cinnamon, and molasses. They’re great for holidays, gifting, and you can make them gluten-free!

Are you familiar with the classic Archway Iced Oatmeal Cookies? If not, let me introduce you to your new obsession! These old fashioned oatmeal cookies are pure perfection.

I took the liberty of recreating them, but elevating the recipe to be even better than the original. I must warn you, these Vegan Iced Oatmeal Cookies are simply irresistible. They contain perfect chewy edges, a soft and moist center, and a drizzle of vanilla icing on top. You can taste a hint of cinnamon, brown sugar, and molasses in each bite. It’s a cookie to die for!

The easy recipe uses the same delicious oatmeal cookie dough as my Vegan Oatmeal Cream Pies, but we’ll adding vegan vanilla icing on top. They’re a bit lighter than the oatmeal cream pies, but equally drool-worthy and addictive.

Another thing I love about this recipe is how simple and foolproof it is. The oatmeal cookie dough comes together quickly in one bowl and requires no chilling. It’s eggless, dairy-free, and can easily be made gluten-free. While these cookies are absolutely perfect for the holiday season, you can also enjoy them all year long.

These iced oatmeal cookies are:

• Vegan, dairy-free, egg-free, and gluten-free friendly
• Moist, sweet, soft and chewy
• An easy one bowl cookie recipe
• Copycat Archway cookies
• Subtly spiced with cinnamon and nutmeg
• Frosted with vanilla icing that sets
• Great for holidays, Christmas, and parties

Ingredients in vegan iced oatmeal cookies

What are vegan old fashioned oatmeal cookies made of?

• Quick oats: Only use quick oats, which are also called old fashioned oats, for these oatmeal cookies. Don’t use steel cut oats or rolled oats because they won’t work the same way.
• Flour: Use plain flour, also known as all-purpose flour. If you need a gluten-free option, I recommend using the Bob’s Red Mill brand of gluten-free flour.
• Vegan butter: I suggest using dairy-free butter from a tub, like the Earth Balance brand.
• Sugar: A mixture of brown sugar and granulated sugar creates cookies that are sweet and moist.
• Flax eggs: This easy egg alternative is made from ground flaxseed and water. It acts like a real egg and helps bind the cookie dough.
• Molasses: Molasses has a burnt caramel flavor that really complements the oats, cinnamon, and brown sugar.
• Baking soda and powder: These leavening agents help the cookies rise while baking.
• Vanilla extract: No cookie recipe is complete without a generous splash of vanilla extract.
• Cinnamon and nutmeg: These add a hint of warm spice.
• Salt: Salt enhances the overall taste.

What is dairy-free vanilla icing made of?

• Powdered sugar: The vegan icing is mainly made from powdered sugar, which is also known as confectioner’s sugar. This ingredient is just granulated sugar in a powdered form.
• Non-dairy milk: Use any type of non-dairy milk. I typically use almond milk or oat milk.
• Vanilla extract: This create a rich vanilla flavor for the icing.

How to make old fashioned iced oatmeal cookies

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

Prepare the vegan old fashioned oatmeal cookies

First, preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Next, prepare the flax egg. Combine ground flaxseed and water in a small bowl. Stir together, then set aside for 5 minutes. It will gelatinize and thicken.

Then, add the vegan butter, brown sugar, and sugar to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter and sugars together until light and fluffy (about 2-3 minutes). Add the flax egg, molasses, and vanilla extract. Cream together again until combined.

After, add the quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until just combined.

Lastly, scoop the dough into round balls and transfer to the baking sheet. Gently press the dough with your hands to flatten them a little bit. Bake for 13-15 minutes. Remove the cookies from the oven while the center still appears slightly underbaked. They will continue to cook, de-puff, and firm up while cooling.

Prepare the vegan vanilla icing

While the oatmeal cookies cool, prepare the dairy-free vanilla icing.

In a bowl, add the powdered sugar, non-dairy milk, and vanilla extract. Whisk together until smooth. If desired, add extra splashes of non-dairy milk to thin the consistency.

Drizzle the icing over the each cookie. Set aside until the icing firms up (about 10 minutes). Enjoy!

Tips for making the best iced oatmeal cookies

Only use quick oats. Do not use rolled oats or steel-cut oats for these cookies. You must use quick oats, which are also known as old fashioned oats.

How to make them gluten-free: Replace the all-purpose flour with gluten-free flour. I recommend using Bob’s Red Mill Gluten-Free Flour for the best results.

Bake on the middle rack. For soft and chewy oatmeal cookies, bake them one tray at a time on the middle rack in your oven. This lets the dough bake evenly and produces the best texture.

Don’t over-bake the cookies. Always remove cookies from the oven while the center still appears slightly underdone. They will continue to cook and firm up as they cool on the baking sheet. This “underbaking” trick will give you perfectly moist, soft, and chewy cookies!

Let the cookies cool before icing. Don’t add the icing until they have cooled completely. Otherwise, the warmth will cause the icing to seep into the cookies.

How to store frosted oatmeal cookies

Store these cookies inside a sealed container. If you are serving them the same day of baking, you can keep them at room temperature. Otherwise, store them inside the refrigerator for up to 1 week.

If you would like to store them longterm, keep in the freezer inside a sealed ziplock bag. I suggest wrapping each cookie in parchment paper so they don’t stick together once frozen. Enjoy within 2-3 months.

If you try these Vegan Iced Oatmeal Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

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