nutritional information

Per Cookie:

  • Calories: 99
  • Protein: 2 g
  • Total Fat: 2 g
  • Saturated Fat: 1 g
  • Carbohydrates: 20 g
  • Cholesterol: 0 mg
  • Sodium: 109 mg
  • Fiber: 1 g
  • Sugar: 13 g

Iced Oatmeal Cookies

Iced Oatmeal Cookies

Makes 24 cookies

To keep the icing for these chewy morsels from cracking, spread it on while the cookies are still hot. Applesauce helps trim the amount of margarine needed, and flaxseed meal stands in for eggs.
  • 2 Tbs. flaxseed meal
  • 1 cup oat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • 2 Tbs. vegan margarine, softened
  • ½ cup light brown sugar
  • ¼ cup sugar
  • ¼ cup applesauce or prune purée
  • 1 tsp. vanilla extract
  • 1 ½ cups old-fashioned oats
  • ½ cup raisins or dried cranberries
  • ¾ cup confectioners’ sugar
  • 2 Tbs. lemon juice

To make Cookies:

1. Stir together flaxseed meal and 3 Tbs. water in small bowl. Set aside. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in large bowl. Set aside.

2. Beat margarine, brown sugar, and sugar in large bowl with electric mixer 1 to 2 minutes, or until light and fluffy. Add flaxseed mixture, applesauce, and vanilla, and beat until smooth. Stir in oat flour mixture with spatula or wooden spoon. Add oats and raisins, and stir to combine. Cover, and chill 2 hours, or overnight.

3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper, or coat with cooking spray. Roll cookie dough into golf ball–sized rounds, and place dough balls 1 1/2 inches apart on prepared baking sheets. Flatten each cookie to 1/4-inch thickness with bottom of drinking glass dipped in water. Bake 10 to 12 minutes, or until cookies look dry on top and are just beginning to brown.

Meanwhile, to make Icing:

4. Whisk together confectioners’ sugar and lemon juice in small bowl until smooth; Icing should be thick, but spreadable. Gently brush Icing on hot cookies with pastry brush. Cool 5 minutes, then transfer to wire rack to cool completely. Store cookies in airtight container.

February 2010 p.74

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These are the cookies that will change the tune of all of those people who like to make fun of vegan desserts for supposedly all being awful. These would win in any blind taste test and nobody would ever guess they were vegan.

J M - 2015-05-30 00:04:10

I have been using this recipe for two years after I found it in one of your magazines. I always triple the recipe. The cookies are delicious and are perfect for our vegan cooking. I make them for friends and they have no idea they are dairy and gluten free. ( I use vegan cream cheese in place of the margarine) Every one wants the recipe after trying them. My grandson loves them, too. He is 9.

Brenda - 2015-01-19 21:59:53


Mj - 2014-01-11 01:44:30

I used quick oats instead of old fashioned because that is what i had in the pantry. fingers crossed they turn out right!

Christine - 2013-12-24 19:14:53

Thank you very much, if I have not flaxeed meal.... Can I use anything stead in? (milk or butter or anything els) Please introduce for me,And How many to use it for smooth&delicious.Thanks

sivalee - 2013-12-07 06:11:52

Excellent. I made these as the recipe instructed with raisins and icing. I will make these again but double or triple the recipe. I only came out with about 20 small cookies. Perfect for vegans and my daughter with peanut allergies.

Jill - 2013-09-12 12:08:12

Is the brown sugar the packed brown sugar or the pouring brown sugar??? Does it matter???

Kath - 2013-05-08 13:38:30

I am going to try to make lacto cookies with m&m's, because people like chocolate and Mars achieved the Secratary of states American Corporate Excellance Award for there work in GANA.

Wendy Redfield - 2013-01-16 15:57:57

This is still my most favorite cookie also my husband's favorite. I make them often and I add or subtract ingredients to fit my mood and have never been disappointed. Thanks for this recipe.

Brenda walker - 2012-11-28 19:51:29

Can you replace a different type of flour for the oat flour, like wheat flour?

Alysia - 2012-08-23 18:33:51

In the recipe in the Feb 2010 magazine which I get monthly, part of this recipe was missing. Add flaxseed mixture was missing from the recipe. Unfortunately I realized it after I had mixed it all together. It's now in the refrigerator. I hope my cookies turn out all right. PLEASE be more careful with your recipes! I use a lot of recipes from Vegetarian Times. Thanks!

Gail Pender - 2012-06-17 21:03:21

I've got a batch of this dough in the fridge right now... I love these. I add more cinnamon and a bit of chinese five spice (anise!)... and usually organic butter instead of margarine. I've made them with raisins, craisins, dried cherriers, and I always add a handful of walnuts. With or without the glaze, these are wonderful.

Wendy Wetzel - 2012-04-21 21:29:26

I didn't have everything I needed so I used a few different things, and it still turned out great. Flaxseed meal I didn't have so I used some grain stuff I had. Oat flour was replaced with Oat Meal that I ground in a food processor until it was a flour. Sugars were replaced with Raw Brown Sugar (just 1/2 cup in all). Raisins or dried cranberries was replaced with half a cup of Almonds that were also grounded into a near flour. Then just added 2 extra handfuls of Oat Meal. They don't need the toppings, but if you do use the lemon way less is more...

Aaron Phillips - 2011-08-29 16:19:01

As long as you have old-fashioned oats, you can make oat flour! Just grind the oats in a food processor and, voila, homemade oat flour. I just made these with 3/4 cup of stevia for baking (new item, check your local supermarket) instead of the white and brown sugars, and they turned out phenomenal. Enjoy!

Lauren - 2011-08-27 20:37:05