For the cookies:
1 c old fashioned oats
1 cup ap flour
1/2 c dairy free butter
3/4 light brown sugar
1/4 tsp salt
1/2 tbs molasses
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp baking soda
1 egg
for the icing:
1 1/2 c powdered sugar
1 tsp vanilla
dairy free milk of choice
Using a blender or food processor, pulse the rolled oats 6-8 times until you have some oat flour and some chopped oats. Set aside.
Cream the dairy free butter and brown sugar in the bowl of a stand mixer until light and fluffy. Add in the egg, and the rest of the wet ingredients and mix until throughly combined. Add in all dry ingredients and mix until just combined.
Cover dough and chill for 30 minutes.
Preheat the oven to 350° F and line baking sheets with parchment paper.
Scoop heaping tbs size balls on the prepared sheet ensuring they are at least 2” apart. Bake for 9-12 minutes until middle is set and edges are lightly browned. If you over bake the cookies become more dry and crisp.
Let cool on the pan. While they are cooling prepare your frosting. Add the nondairy milk 1 tablespoon at a time until you get to your desired consistency. Pipe the frosting onto your cookies and let set for about an hour.
Commentaires