These cookies are the perfect treat to enjoy on a crisp fall day while watching colorful maple leaves fall to the ground. Or anytime you want, really. Iced oatmeal cookies were my grandma's favorite and they're becoming my favorite too.
Ingredients
2 cups oats
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup vegan butter
1 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
1 tablespoon mild molasses
2 teaspoons vanilla + 1/4 teaspoon for icing
1 1/2 cups sifted confectioner's sugar
1-2 tablespoons non-dairy milk
Directions
Prep the flax "egg" by mixing together flax meal and water in a small bowl and set aside.
Pulse 1 cup of the oats in a food processor for a finer texture and combine with the other 1 cup oats, flour, baking soda, salt, cinnamon, nutmeg, cloves. This is the dry mix.
In a standing mixer or separate bowl with hand mixer, combine vegan butter with brown sugar and granulated sugar for about 2 minutes. Add in applesauce, prepared flax egg, molasses and 2 teaspoons vanilla. This is the wet mix.
Slowly add the dry mix into the wet mix until combined. Refrigerate dough for at least 30 minutes, ideally overnight to help the flavors of the sugars and spices fully develop.
Preheat the oven 350F. Line baking sheet with parchment paper.
Using a fancy cookie scoop or regular old tablespoon, scoop cookies onto prepared baking sheet and bake for 12 minutes. I promise your house will small amazing.
Allow cookies to cool completely before icing.
Prepare the icing by combining confectioner's sugar, 1/4 teaspoon vanilla and 1-2 tablespoons of non-dairy milk. It should have a very thick glue-like texture which allows it to stick onto the cookies and highlight the beautiful oatmeal texture. Feel free to add more sugar or milk to adjust the texture until it's just right.
Dip cooled cookies in the icing mixture and enjoy!
Ingredients
2 cups oats
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup vegan butter
1 cup dark brown sugar
1/2 cup granulated sugar
1/4 cup unsweetened applesauce
1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
1 tablespoon mild molasses
2 teaspoons vanilla + 1/4 teaspoon for icing
1 1/2 cups sifted confectioner's sugar
1-2 tablespoons non-dairy milk
Directions
Prep the flax "egg" by mixing together flax meal and water in a small bowl and set aside.
Pulse 1 cup of the oats in a food processor for a finer texture and combine with the other 1 cup oats, flour, baking soda, salt, cinnamon, nutmeg, cloves. This is the dry mix.
In a standing mixer or separate bowl with hand mixer, combine vegan butter with brown sugar and granulated sugar for about 2 minutes. Add in applesauce, prepared flax egg, molasses and 2 teaspoons vanilla. This is the wet mix.
Slowly add the dry mix into the wet mix until combined. Refrigerate dough for at least 30 minutes, ideally overnight to help the flavors of the sugars and spices fully develop.
Preheat the oven 350F. Line baking sheet with parchment paper.
Using a fancy cookie scoop or regular old tablespoon, scoop cookies onto prepared baking sheet and bake for 12 minutes. I promise your house will small amazing.
Allow cookies to cool completely before icing.
Prepare the icing by combining confectioner's sugar, 1/4 teaspoon vanilla and 1-2 tablespoons of non-dairy milk. It should have a very thick glue-like texture which allows it to stick onto the cookies and highlight the beautiful oatmeal texture. Feel free to add more sugar or milk to adjust the texture until it's just right.
Dip cooled cookies in the icing mixture and enjoy!
