iced oatmeal cookies

Name: Iced Oatmeal Cookies
Ingredients: ## COOKIES; 2 tablespoon(s) flaxseed meal; 1 cup(s) oat flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) ground cinnamon; 2 tablespoon(s) vegan margarine, softened; 1/2 cup(s) light brown sugar; 1/4 cup(s) sugar; 1/4 cup(s) applesauce or prune purée; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) old-fashioned oats; 1/2 cup(s) raisins or dried cranberries; ## ICING; 3/4 cup(s) confectioners’ sugar; 2 tablespoon(s) lemon juice

(1 RATING)

263 Pinches 2 Photos

Joan Hunt

Youngsville, NC

Updated on Apr 14, 2011

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. Nutritional Information Per cookie: Calories: 99, Protein: 2g, Total fat: 2g, Saturated fat: 1g, Carbs: 20g, Cholesterol: mg, Sodium: 109mg, Fiber: 1g, Sugars: 13g

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yield Makes 24 cookies

Ingredients

COOKIES
2 tablespoons flaxseed meal
1 cup oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons vegan margarine, softened
1/2 cup light brown sugar
1/4 cup sugar
1/4 cup applesauce or prune purée
1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
1/2 cup raisins or dried cranberries
ICING
3/4 cup confectioners’ sugar
2 tablespoons lemon juice

How To Make iced oatmeal cookies

Step 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.

Step 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.
Step 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:
Step 4

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.
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