Iced Oatmeal Cookies

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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.

  • cookieServings

Ingredients

Cookies

  • 2 Tbs. flaxseed meal
  • 1 cup oat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 2 Tbs. vegan margarine, softened
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1/4 cup applesauce or prune purée
  • 1 tsp. vanilla extract
  • 1 1/2 cups old-fashioned oats
  • 1/2 cup raisins or dried cranberries

Icing

  • 3/4 cup confectioners’ sugar
  • 2 Tbs. lemon juice

Preparation

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.

Nutrition Information

  • Serving Size: Makes 24 cookies
  • Calories: 99
  • Carbohydrate Content: 20 g
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 109 mg
  • Sugar Content: 13 g