Strawberry Iced Oatmeal Cookies
These cookies combine the heartiness of oats with the sweetness of strawberries. Enjoy a delicious treat that's perfect for any occasion.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookie Dough
- 1 cup Unsalted Butter Substitute with coconut oil for a dairy-free version.
- 1 cup Brown Sugar Can replace with coconut sugar for deeper flavor.
- ½ cup Granulated Sugar Substitute with a sugar alternative if needed.
- 1 Large Egg Replace with a flax egg for a vegan option.
- 1 teaspoon Vanilla Extract Use pure vanilla for best results.
- ¼ cup Molasses (or Honey) Can replace with agave syrup.
- 1 ½ cups All-Purpose Flour Substitute with gluten-free flour blend if needed.
- 2 cups Old-Fashioned Oats Do not substitute with quick oats.
- ½ teaspoon Baking Soda No substitutions recommended.
- ½ teaspoon Ground Cinnamon Optional, can omit if desired.
- ¼ teaspoon Salt Can use sea salt as an alternative.
For the Glaze
- ½ cup Freeze-Dried Strawberries Fresh strawberries not recommended for icing.
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together unsalted butter, brown sugar, and granulated sugar until smooth.
- Add the egg, vanilla extract, and molasses, mixing until fully combined.
- In another bowl, combine flour, oats, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until edges are golden.
- Let the cookies cool completely before icing.
- To make the glaze, crush freeze-dried strawberries and mix with a little water until desired consistency.
- Drizzle the glaze over the cooled cookies and allow to set before serving.
Notes
Store cookies in an airtight container at room temperature for up to one week.