Save your egg white by storing in an airtight container, you can use this for your icing. Your dough will start to come together and when this happens, add your egg yolk and mix (or pulse if using food processor) until there are no dry spots. I prefer to make my oat flour in a food processor and use my stand mixer for the rest.Īdd in your butter to your dry ingredients and mix until incorporated. You can use your food processor, stand mixer or use a hand mixer. In a bowl, add your oat flour, flour, sugar, salt, baking powder, baking soda, cinnamon, cardamom and nutmeg. It should not be completely smooth, there should be small pieces of pulverized oats. Make a sandwich cookie! Spread the bottom of a cookie with marshmallow creme, Nutella, or nut butter and top with another cookie.Make your oat flour by placing oats into food processor or blender and pulse until it is roughly ground.This recipe makes a great, healthy oatmeal cookie base! Here are some tasty variations. Or, freeze, separating layers with a sheet of parchment paper for 2-3 months. In an airtight container at room temperature, your cookies should stay fresh for about 4 days. How long will Iced Oatmeal Cookies stay fresh? You will need about 2/3 cup rolled oats to equal the 1/2 cup oat flour needed for this recipe. To make the oat flour for this recipe, simply pulse rolled oats in a blender or food processor until finely ground. This will reshape them into thick, lovely cookies. You can also place a glass over the cookie and make a swirling motion. If you pull your cookies out of the oven and they have spread out, you can quickly use the back of a spatula to press the edges in to reshape your cookies. Chilling the dough before baking can help. There can be a number of different reasons why cookies spread, from altitude, temperature, or not measuring your ingredients properly. Tips & Suggestions Why did my cookies spread? Allow the icing to set before storing the cookies in an airtight container. Once your cookies have cooled completely, drizzle them with the icing using a fork, or by adding the icing to a small baggie or piping bag and piping onto the cookies. You want it to be thick, but still drizzle-able. Meanwhile, whisk together the milk and powdered sugar to make the icing. Cool for 5 minutes on the sheet, before removing to a cooling rack to cool completely. Bake at 350 degrees for 10-12 minutes, or until starting to turn golden brown on the edges but still soft. Scoop the dough onto a parchment lined baking sheet, roughly 2 tablespoons per cookie. Stir in the flour and oats, just until combined. Stir in the applesauce, molasses and vanilla extract. Add the eggs, one at a time, beating until fully incorporated.

In a separate mixing bowl, beat the butter and sugar together until light and fluffy. In a large bowl, whisk together the flours, cinnamon, baking soda and salt. Salt– You can adjust if necessary- if using unsalted butter you might want to add a bit more.Baking Soda– Creates a soft and fluffy cookie.

Cinnamon– Adds a warm spice to the cookies.

Molasses– Adds a caramel-y flavor to the cookies.

Applesauce– The applesauce replaces the extra butter and also helps adds moisture.

Brown Sugar– Adds richness, and helps make these cookies super soft and chewy.

Although we haven’t tried it in this recipe, coconut oil would probably work too

Butter– We used salted butter in these cookies.

Flour– We used regular all-purpose flour.

Oats– You will use rolled oats and oat flour in these cookies.

Iced oatmeal cookies