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Chewy Soft, Gluten-Free Iced Ginger Spice Oatmeal Cookies

You will love making Chewy Soft, Gluten-Free, Iced Ginger Spice Oatmeal Cookies! Scented with vanilla, ginger, and cinnamon and topped with a delicious vanilla icing. It’s the perfect EASY holiday cookie recipe; no mixer required.

Tall stack of ginger spice oatmeal cookies

The Holidays can be stressful for everyone. Baking cookies is one activity that always soothes me and lifts my spirit. If you are gluten-free, finding home-baked-style cookies is a little more challenging. This holiday favorite cookie doesn’t require a paddle mixer and comes together quickly. The icing hardens after an hour so that you can bite into the soft cookie with the icing on top! It’s a lovely Christmas Oatmeal Cookie to share all through the holidays! I have been having a love affair with ginger as it’s so good for you.

Also, if you like this cookie, you will enjoy our Buttery and Thick Chocolate Chip Cookie Bars and Gluten-Free Peanut Butter Blossoms with a Chocolate Kiss in the center of each cookie!

What you’ll love about this recipe:


  • It’s an easy recipe full of holiday spices
  • Warm ginger
  • Holiday spices
  • Perfect gluten-free holiday cookie
  • Gingerbread flavor!
  • Delicious any time of year
  • Similar to healthy gingerbread breakfast cookies
  • A great recipe to make with kids

Recipe Ingredients

You’ll need the following ingredients to make this delicious Iced Gluten-Free Ginger Oatmeal Cookies.

Ingredients for Ginger Oatmeal Cookies
  • Old Fashioned Rolled Oats – I used Bob’s Mill Gluten Free Oats
  • All Purpose Gluten Free Flour – I used Cup 4 Cup
  • Light Brown Sugar
  • White Sugar
  • Unsalted Butter
  • Pure Vanilla Extract
  • Eggs
  • Sea Salt
  • Ground Ginger
  • Ground Cinnamon
  • Nutmeg
  • Baking Soda

Icing Ingredients

  • Powdered Sugar
  • Milk
  • Pure Vanilla Extract
  • Cinnamon to dust the cookies

Ingredient Notes

  • I used Cup 4 Cup Gluten Free All Purpose Flour. You can also use any all-purpose gluten-free flour blend, such as Bob’s Mill.

How To Make Iced Ginger Spiced Cookies – Step by Step

  1. Preheat the Oven to 350 degrees F.
  2. Melt Butter over low heat in a saucepan and cool to room temperature.
  3. Whisk Butter, Sugar, Eggs, and Vanilla in a medium bowl until smooth.
  4. Mix Gluten-Free Oats, Gluten-Free Flour, Salt, Cinnamon, Ginger, Nutmeg, and Baking Soda in a large bowl.
  5. Combine wet ingredients and dry ingredients with a wooden spoon until well combined. The dough will be sticky and thick.
  6. Use a spring-loaded cookie scoop and make 24 cookie dough balls. Place cookies on a cookie sheet lined with parchment paper or a silicon baking liner. Leave space between cookies as they will spread.
  7. Bake cookies for 10 minutes, then check every minute or two. The cookies will be very light golden brown. Be careful not to overbake. Remove cookies from the oven and let them cool on the baking sheet, then transfer them to a wire rack with a spatula to continue cooling.
  8. Make the Icing by combining 3 cups of powdered sugar, two tablespoons of vanilla, and two tablespoons of milk. Icing will be very thick and stiff. Add milk, one tablespoon at a time, until smooth and well combined. Start with one additional tablespoon before adding another tablespoon, or the icing will get too thin to spread. Icing is thick and stiff, which is required to ice the cookies. The icing will set up and harden as it sits on the cookie.
Iced Ginger Spice Oatmeal Cookies

Storage

After cookies are cool to the touch, you can store them in an airtight container on the counter for three days or in the freezer for two weeks. I always put a layer of parchment between layers of cookies to protect the icing.

Additions and Substitutions

If you are not gluten-free, you can use any all-purpose baking flour.

Add sprinkles, dust with cinnamon, or add chocolate chips.

Frequently Asked Questions About Gluten-Free Oatmeal Cookies

Are all oats gluten-free?

Choosing certified gluten-free oats such as Bob’s Mill GF Oats is essential. Oats produced or manufactured where wheat is grown or harvested can cause gluten cross-contamination.

What makes a chewy oatmeal cookie?

Using melted butter instead of room-temperature butter helps create a chewy oatmeal cookie. Also, do not overbake the cookies for best results, or they will dry out.

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Chewy Soft, Gluten-Free Iced Ginger Spice Oatmeal Cookies

Iced Ginger Cookies
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5 from 2 reviews

You will love making Chewy Soft, Gluten-Free, Iced Ginger Spice Oatmeal Cookies! Scented with vanilla, ginger, and cinnamon and topped with a delicious vanilla icing. It’s the perfect EASY holiday cookie recipe; no mixer required.

  • Author: Sherie Friedlander
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Yield: 24 small or 12 large 1x
  • Category: Desserts
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 3 cups Old Fashioned Rolled Oats – I used Bob’s Mill Gluten Free Oats
  • 1 and 1/2 cups -All Purpose Gluten Free Flour – I used Cup 4 Cup
  • 1 cup -Light Brown Sugar
  • 1/4 cup– White Sugar
  • 14 Tablespoons – Unsalted Butter
  • 2 Teaspoons – Pure Vanilla Extract
  • 1/2 Teaspoon – Sea Salt
  • 2 Teaspoons – Ground Ginger
  • 1 Teaspoon – Ground Cinnamon
  • 1/4 Teaspoon – Nutmeg
  • 1 Teaspoon Baking Soda
  • 2 Eggs 

Icing Ingredients

  • 3 Cups Powdered Sugar
  • 2 Tablespoons Milk
  • 1 Tablespoon Pure Vanilla Extract
  • Cinnamon to dust the cookies

Mix the icing and add additional milk one tablespoon at a time until well combined. Icing is thick. Combine until creamy. It hardens as it sets on the cookies. 

Instructions

  1. Preheat the Oven to 350 degrees F.
  2. Melt Butter over low heat in a saucepan and cool to room temperature.
  3. Whisk Butter, Sugar, Eggs, and Vanilla in a medium bowl until smooth.
  4. Mix Gluten-Free Oats, Gluten-Free Flour, Salt, Cinnamon, Ginger, Nutmeg, and Baking Soda in a large bowl.
  5. Combine wet ingredients and dry ingredients with a wooden spoon until well combined. The dough will be sticky and thick.
  6. Use a spring-loaded cookie scoop and make 24 cookie dough balls. Place cookies on a cookie sheet lined with parchment paper or a silicon baking liner. Leave space between cookies as they will spread.
  7. Bake cookies for 10 minutes, then check every minute or two. The cookies will be very light golden brown. Be careful not to overbake. Remove cookies from the oven and let them cool on the baking sheet, then transfer them to a wire rack with a spatula to continue cooling.
  8. Make the Icing by combining 3 cups of powdered sugar, two tablespoons of vanilla, and two tablespoons of milk. Icing will be very thick and stiff. Add milk, one tablespoon at a time, until smooth and well combined. If it is too thick, add one more tablespoon at a time, or the icing will get too thin to spread. Icing is thick and stiff, which is required to ice the cookies. The icing will set up and harden as it sits on the cookie.

Notes

After cookies are cool to the touch, you can store them in an airtight container on the counter for three days or in the freezer for two weeks. I always put a layer of parchment between layers of cookies to protect the icing.

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5 Comments

  1. These cookies were delicious…I loved the icing on top. I shared them with my father in law and he couldn’t believe how good they were and that they were gluten free.
    Thank you for sharing your delicious recipes!

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