Ice Ice Baby!

Let’s chat about childhood foods. Now, I’m pretty sure my lunch box was filled with fruit by the foot, fruit roll-ups, Little Debbie’s, and the classic peanut butter and jelly sandwich. I was a hard-core no cafeteria food kid. Seriously, I wanted nothing more than to bring my lunch to school. I mean, who wants greasy, frozen pizza? Not me. 
Now, my ultimate fave childhood treat was Mother’s Iced Oatmeal Cookies. I’m pretty sure it was the cinnamon flavor the cookie that made it absolutely irresistible. Or wait, maybe it was the crispity-crunch sound I heard with each bite. Or wait, no it was definitely that sweet powdered sugar glaze on top. Definitely. 
Sigh…I wish I was still a kid. Things are just better when you are a kid. I mean your biggest problem when you are a kid is probably that you have no problems. Then you become an adult. Reality check…like whoa. However, there are perks of being an adult…like you can have cookies for breakfast…and relatively any time you want. So, today, we are making  eating cookies. 
These are Mother’s Iced Oatmeal Cookies

just homemade…

and probably 10 times better for you!
Okay, maybe 5 times better for you.

Glaze-y glaze-y glaze.

These cookies are the business. 
Spiced with cinnamon and nutmeg…definitely perfect for Fall. 

Not to mention, they are gluten-free.


Get ready for picture overload because i am obsessed with these cookies.

Which isn’t out of the norm, seeing as my cookie index is probably the largest. 

One thing…tall glass of milk. 
 These are definitely a milk and cookie type of cookie.

Not like there is any other type of cookie without milk anyway. 
Like cookies and orange juice…c’mon give me a break!

Gluten-Free Old Fashioned Iced Oatmeal Cookies (recipe slightly adapted from The Novice Chef):


For the cookies:
2 c. rolled oats (gluten-free)
2 c. Cup 4 Cup Gluten-Free Flour (or all purpose flour)
1 T. baking powder
1 t. baking soda
2 t. ground cinnamon
1 t. ground nutmeg
1 t. salt
1 c. extra-virgin olive oil
1c. packed light brown sugar
1/2 c. granulated sugar
2 large eggs

For the Icing:
2 cups + 2 T. powdered sugar
5 T. unsweetened, vanilla almond milk, or regular milk

1. Preheat the oven to 350 degrees F. Grease two large cookies sheets with butter.
2. In a food processor, pulse the oats until semi ground. (More of a coarse meal than a fine powder).
3. Add in the flour, baking powder, cinnamon, nutmeg, and salt.
4. In a large mixing bowl, beat together the evoo, brown sugar, and sugar until until smooth.
5. Add the eggs, one at a time to the sugar mixture.
6. Add the oat mixture to the sugar mixture, stirring until thoroughly incorporated.
7. Drop the dough by rounded tablespoons onto the prepared baking sheets. Bake for 14-16 minutes, rotating the pans about halfway through the baking process.
8. Bake until lightly golden brown. Let cool on baking sheet for 3 minutes before transferring to a wire rack to cool completely.
9. For the icing, in a large bowl, whisk the milk and powdered sugar together until smooth.
10. After the cookies have cooled, place the top of a cookie, face down in the bowl of icing, give it a spin to evenly coat, then hold the cookie over the bowl, to drip the excess icing off the cookie. Place the cookie on a solid surface lined with parchment paper and allow the icing to harden. Repeat with the entire batch of cookies.

Makes about 28 large cookies.



  1. Oh, I could eat an entire bag of Mother’s Iced Oatmeal cookies!!! I can taste them while I sit and write this comment! Your recipe looks and sounds phenomenal!!! And, you’re right “orange juice and cookies” ? Nope, bring on the milk (or for me, coffee)!

  2. Holy moly those look amazing! I love how you make gluten free stuff girl! This is great!

  3. Aunt Shelly, definitely coffee with these! Salah, gluten-free all day every day! haha!

Speak Your Mind