Iced oatmeal pumpkin cookies (grain free, dairy free)
There’s something so nostalgic about iced oatmeal cookies — soft and chewy with just the right amount of spice, topped with a sweet drizzle that cracks slightly as it sets. They’re the kind of cookie that feels both classic and comforting, like the ones you’d find in a bakery case or tucked into a lunchbox.
This version takes everything you love about iced oatmeal cookies and makes it a little better — gluten-free, naturally sweetened, and full of cozy fall flavor. The oats bring texture, the warm cinnamon and nutmeg give that bakery-style spice, and the icing adds the perfect finishing touch. Whether you’re baking a batch to share or treating yourself to one giant cookie, these are a must-try.
Why You’ll Love This Recipe
- Bakery-style texture – Soft, chewy centers with lightly crisp edges, just like the classics.
- Cozy spiced flavor – Cinnamon and nutmeg give every bite that warm, nostalgic taste.
- Perfectly iced – A simple glaze drizzled on top adds the sweetest finishing touch.
- Gluten-free friendly – Made with oats and almond flour, but you’d never guess they’re better-for-you.
- Versatile – Bake a batch to share, or scale down to make one giant cookie just for you.
want a giant bakery style single serve version of this ? Click here
Iced pumpkin oatmeal cookies
Ingredients
Ingredients (9 cookies):
- 1 cup gluten-free quick oats
- 1 cup almond flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ cup raw cane sugar
- ½ cup coconut sugar
- ⅓ cup coconut oil, shortening, or butter, softened
- ⅓ cup pumpkin purée
- 1 large egg, at room temp
- 2 tsp vanilla extract
- Icing:
- 1 cup powdered sugar
- 2 –3 tbsp dairy-free milk
- Optional: ¼ tsp cinnamon or pumpkin spice
Instructions
Instructions (Batch):
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Whisk oats, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Cream coconut oil with raw cane sugar and coconut sugar until fluffy.
- Mix in pumpkin, egg, and vanilla until smooth.
- Stir in dry ingredients until dough comes together.
- Scoop ~3 tbsp per cookie, flatten slightly, and place on baking sheet.
- Bake 12–14 minutes, until edges are golden and centers are set. Cool fully before icing.
Tried this recipe?Let us know how it was!
