Vegan Old-Fashioned Iced Oatmeal Cookies

thevegan8.com

VeldaHunt

1 ½ cups (150g) old-fashioned GF rolled oats, NOT quick oats

6 tablespoons (60g) white rice flour, do not use brown, they will crumble

1 ½ teaspoons ground cinnamon

1 ½ teaspoons baking soda

¼ + ⅛ teaspoon fine sea salt

¾ cup (240g) pure maple syrup

¾ cup (204g) raw cashew butter*

subheading: Classic white full icing (This will yield the best most classic result and is enough to fully frost 18 cookies. For a lower sugar option, only do half the recipe for the drizzle effect):

2 tablespoons (30g) canned "lite" coconut milk, can shaken well first

1 cup + 2 tablespoons (140g) powdered sugar, sifted if it is lumpy

Please understand that other milks tested...soy, almond, rice ALL made a thinner, less white frosting that did not dry as well and is NOT recommended. Something magical about coconut milk that works best.

subheading: Low-fat AND coconut-free icing (this was my favorite for the drizzle effect & the one I used in the photos. It has a delicious cream cheese flavor):

4 teaspoons (20g) soy or almond dairy-free yogurt

½ cup + 1 tablespoon (70g) powdered sugar

subheading: Unrefined sugar AND nut-free icing (this obviously has a coconut flavor and is more yellow than white and is for drizzle only):

¼ cup (60g) coconut butter

1 ½ tablespoons (30g) maple syrup, room temp

1 tablespoon + 2 teaspoons non-dairy milk, I used coconut

¼ teaspoon vanilla extract

subheading: Unrefined sugar AND coconut-free icing (my least favorite for these cookies and I ONLY recommend the drizzle effect for this version):

2 tablespoons (40g) pure maple syrup

4 tablespoons (64g) raw cashew butter

2 teaspoons any milk to thin, I used coconut

* NOTE: I make my own cashew butter for all of my recipes. It is very easy and works so well in my recipes. You do need a good quality food processor. Here is the one I use for a ton of my recipes! Just add 2 cups raw, unsalted cashews to a food processor and process for 5-10 minutes. You will need to scrape the sides and break up chunks a few times, but KEEP GOING and processing until it is very smooth and runny like a drippy almond butter. It should be soft almost like a buttercream frosting, not super thick and stiff. If it runs off a spoon easily, then it is ready. Let it cool before using in the cookies. note: NOTE: I make my own cashew butter for all of my recipes. It is very easy and works so well in my recipes. You do need a good quality food processor. Here is the one I use for a ton of my recipes! Just add 2 cups raw, unsalted cashews to a food processor and process for 5 to 10 minutes. You will need to scrape the sides and break up chunks a few times, but KEEP GOING and processing until it is very smooth and runny like a drippy almond butter. It should be soft almost like a buttercream frosting, not super thick and stiff. If it runs off a spoon easily, then it is ready. Let it cool before using in the cookies.

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