Once cooled and glazed, pop these cookies into an airtight container and let sit overnight. They really develop their flavor as they sit, and the icing soaks in a bit. The glaze gives it enough sweetness pop that kids won’t notice they are made with oats 😉
Iced Oatmeal and Flax Cookies
- 2 Tbsp ground flaxseed meal
- 1 cup oat flour*
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- 2 Tbsp unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large ripe banana
- 1 tsp pure vanilla extract
- 1½ cups old-fashioned rolled oats
- ½ cup golden raisins
- ¾ cup powdered sugar
- 2 Tbsp lemon juice
Stir together ground flaxseed and 3 Tablespoons water together, set aside. Whisk together oat flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl.
Beat butter, brown and granulated sugar in a large mixing bowl, with a hand mixer, for 2 minutes, or until light and fluffy. Add flaxseed mixture, banana, and vanilla. Beat until smooth.
Stir in oat flour mixture with a spoon. Add in oats and raisins, mix in well.
Cover tightly with plastic wrap, chill for at least 2 hours, preferably overnight.
Preheat oven to 350°, line 2 baking sheets with parchment paper.
Make 24 balls, flattening with hands, 12 per sheet.
Bake for 12 to 15 minutes, until turning brown and the tops look dry.
Let cool for 5 minutes, then glaze with icing. Let cool fully, then store in an airtight container, tightly sealed. Eat within 3 to 4 days.
Stir together powdered sugar and lemon juice, until smooth.
Makes 24 cookies.
Don’t buy oat flour, just process 1¼ cups or so of old-fashioned rolled oats in a blender or food chopper, until finely powdered.
Use certified gluten-free oats and baking powder for gluten-free cookies. To make vegan, use Earth Balance Buttery Stick.