Chewy & Thin Gluten-Free Iced Oatmeal Cookies

1. Prep the Oats

Blitz the oats in a food processor or blender for about 10 seconds—you want some texture, not oat flour. This gives the cookies their signature chew.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. Cream the Butter & Sugar

Using a hand or stand mixer, beat the butter (or coconut oil), brown sugar, and granulated sugar on medium speed until light and fluffy (about 2 minutes). Add the eggs, vanilla, molasses, and milk, mixing until smooth.

4. Combine Everything

Slowly add the dry ingredients to the wet mixture. Stir in the pulsed oats until well combined. The dough will be thick and slightly sticky—this is normal.

5. Chill the Dough

Cover the bowl and refrigerate for 30 minutes. This helps the cookies hold their shape and keeps them chewy.

6. Bake

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized balls of dough onto the sheet, spacing them 2 inches apart (they will spread). Bake for 10-12 minutes or until the edges are golden brown and the centers look slightly underdone (they’ll firm up as they cool).

7. Make the Icing

While the cookies cool, whisk together powdered sugar, vanilla, and milk until smooth. Adjust the milk as needed to get a thick but drizzle-able consistency.

8. Ice the Cookies

Once completely cool, dip the tops of each cookie into the icing or drizzle it over with a spoon. Let them sit for 20 minutes to set.