Welcome to Oat Week – Christmas Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Organic Old Fashioned Rolled Oats & their Gluten Free Organic Quick Cooking Rolled Oats for these Vegan Glazed Molasses Oatmeal Cookies!
And here we are. Our very last cookie recipe of the season. And our very last Oat Week recipe of the year!
It’s a bittersweet moment for me. Because I love cookies. And I love Oat Week.
So I figured these babes would be the perfect culmination of all things holiday and oats.
But let’s chat holidays: what are your plans?! Is anyone traveling somewhere fun?
We’re having giant feasts Christmas Eve Eve, Christmas Eve, and Christmas because that’s how we do.
My responsibilities are, unsurprisingly, to bring cookies and this broccoli quinoa salad. Fun fact: my brother and I literally fight over the broccoli quinoa salad, so I always position it perfectly in front of my face and inhale as much as I can as quickly as I can. I’m the best big sister.
And I can almost guarantee a similar scene when it comes to the cookies.
I think I’m going to make cut-outs, the best damn gluten free vegan chocolate chunk cookies, snickerdoodles, and theeeeese. These cinnamony, molassesy, chewy bundles of yum.
That tiny waterfall of glaze makes me so incredibly happy. ⬆️
So let’s chat cookies. Unlike a ton of other gluten free cookie recipes, these require one single flour: almond flour! I know a lot of you are nut-free, and I promise I’ll work on some nut-free cookie recipes next year (it’s a tough job, but someone has to taste test cookies for a living – eep I love my job!). But almond flour is my all-time favorite because it yields a chewy, dense cookie that’s absolutely, mouthwateringly perfect.
And then there’s molasses. For some reason, I’ve been having a serious moment with molasses recently. Especially when paired with cinnamon. And oatmeal. All of which are packed in these cookies! Now, these cookies would be absolutely delish with some cloves mixed in, but I wanted to keep them as straightforward as possible. And I didn’t want to go to the store for the 1,000th time this week. So cinnamon and molasses and oats it is! I used a combo of Bob’s Red Mill Gluten Free (& Organic!) Quick and Rolled Oats in these cookies so that you get a variety of textures as you’re shoveling these into your mouthhole.
The glaze is completely optional, but totally recommended. It drips into all of those cookie nooks and crannies and yum. Plus it creates a sweet crunchy layer on top that is just…perfect. So so perfect.
Ayyyy, money shot!
I hope you all have the happiest of holidays full of food, family, and festiveness. You all mean the absolute world to me. Thanks for following along during this delicious year!
Glazed Molasses Oatmeal Cookies
|Prep:||Cook:||Yield: serves 9-10||Total:|
Soft and chewy oatmeal molasses cookies are made gluten free and vegan! Ready in less than 30 minutes!
- For the cookies:
- 1 and 1/2 cups almond flour
- 3/4 tsp. baking soda
- 1 and 1/2 tsp. cinnamon
- pinch salt
- 3 Tbsp. coconut oil
- 2 Tbsp. nut butter
- 2 Tbsp. molasses
- 1/4 cup maple syrup
- 1 Tbsp. vanilla
- 3/4 cup quick oats
- 1/4 cup rolled oats
- For the glaze:
- 1 cup organic powdered sugar
- 2-3 Tbsp. unsweetened vanilla almond milk
- Preheat your oven to 350 degrees F.
- In a large bowl, mix almond flour, baking soda, cinnamon, and salt. Set aside.
- In a smaller bowl, add coconut oil and nut butter. Melt in the microwave, about 30 seconds. Add molasses, maple syrup, and vanilla, and mix to combine.
- Add your wet ingredients to your dry ingredients, and then mix in both the quick oats and the rolled oats. The dough will be wet and soft.
- Measure out 2 Tbsp. dough per cookie and shape your cookies into a flat circle. Place them on a baking sheet and bake for 9 minutes.
- Remove your cookies from the oven and press each of the cookies down slightly with a flat surface, like the back of a measuring cup. Allow to cool for 5 minutes on the baking sheet, and then move your cookies to a cooling rack to cool completely.
- While your cookies are cooling, make the glaze: In a small bowl, mix powdered sugar and almond milk until a smooth glaze forms. It should be thick, but it also should easily drip in ribbons off of a whisk.
- Once your cookies are cool, dip each cookie in the glaze. Place the cookies back on the cooling rack so that the glaze sets; placing your cookies in the fridge can expedite this process.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious gluten free products that I love for this recipe! All opinions are my own.
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