Iced Cinnamon Oatmeal Cookies with Maple Drizzle (Gluten-Free)
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Why I Love This Recipe
Oats have been cultivated since 1000 B.C. and were originally considered more of a weed until they found popularity as a food source in Scotland, where oatmeal porridge became a staple. Today, oats are recognized for their heart health benefits and add a chewy texture to cookies.
Ingredients You'll Need
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups gluten-free old-fashioned rolled oats
1 cup chopped pecans, optional
1/2 cup raisins, optional
1 cup powdered sugar, sifted
2 tablespoons milk, plus more as needed
1 teaspoon vanilla extract
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon (divided)
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In another bowl, whisk together the gluten-free flour, baking soda, 1 teaspoon ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until combined.
Fold in the rolled oats, pecans, and raisins (if using) until evenly distributed.
Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
***For the Maple Drizzle***
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, maple syrup, and remaining 1/2 teaspoon ground cinnamon until smooth. Add more milk, half a teaspoon at a time, if the drizzle is too thick.
Once the cookies are completely cooled, drizzle the maple glaze over the top using a spoon or a small piping bag.
Let the glaze set for at least 10 minutes before serving or storing, allowing the flavors to meld together.
Store cookies in an airtight container at room temperature for up to a week.
Pairs Well With
Pairs deliciously with a chai latte for a non-alcoholic option or a spiced rum hot toddy for an alcoholic pairing, both of which complement the warmth and spice of the cinnamon and maple.
Questions, Comments & Reviews
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