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a pile of vegan iced oatmeal cookies with vanilla frosting

Vegan Iced Oatmeal Cookies

  • Author: Kaylie Grace
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


Vegan iced oatmeal cookies are soft, chewy, sweet, and easy to make! These old fashioned oatmeal cookies are frosted with dairy-free vanilla icing that sets. The recipe is made with pantry staples like quick oats, brown sugar, cinnamon, and molasses. You can even make them gluten-free. This is a copycat Archway cookies recipe and a perfect dessert for the holidays! #oatmealcookies #icedoatmealcookies #icedcookies #frostedcookies #vegancookies #oatmealcookie #holidaycookies  


Units Scale

Oatmeal Cookies

  • 1 cup vegan butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 tbsp molasses
  • 2 tsp vanilla extract
  • 3 cups quick oats*
  • 1 + 1/2 cups all-purpose flour (or Bob’s Red Mill gluten-free baking flour)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg

Vanilla Icing

  • 2 cups powdered sugar, sifted
  • 26 tbsp non-dairy milk
  • 1 tsp vanilla extract


Oatmeal Cookies

  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Add the quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until just combined.
  5. 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.

Vanilla Icing

  1. While the oatmeal cookies cool, prepare the dairy-free vanilla icing.
  2. Add powdered sugar, non-dairy milk, and vanilla extract to a bowl. Whisk together until smooth. If desired, add extra splashes of non-dairy milk to thin the consistency.
  3. Drizzle the icing over the each cookie. Set aside until the icing firms up (about 10 minutes). Enjoy!


  • How to store: 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, keep in the refrigerator for up to 1 week.
  • How to freeze: If you would like to store them longterm, you can freeze the cookies inside a ziplock bag. I suggest wrapping each cookie in parchment paper so they don’t stick together while frozen. Enjoy within 2-3 months.


  • Serving Size: 1 cookie
  • Calories: 223
  • Sugar: 21g
  • Fat: 8g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 2g

Keywords: vegan iced oatmeal cookies, old fashioned iced oatmeal cookies, frosted oatmeal cookies