2 cups ap flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 c dairy free butter
1 c granulated sugar
1 c packed light brown sugar
2 eggs
1 tsp vanilla extract
3 c old fashioned oats
For the icing:
2 c powdered sugar
1 tsp vanilla extract
2-4 tbs water for desired texture
In the bowl of a stand mixer, beat dairy free butter, and sugars until light and fluffy. Beat in eggs, then vanilla. Gradually add all dry ingredients until well combined. Add oats lastly and mix until thoroughly incorporated. Cover the bowl and chill dough in the refrigerator for at least 1 hour.
Preheat the oven to 375° F. lone a baking tray with parchment.
Roll chilled dough into walnut-sized balls, and place 2 inches apart on the prepared cookie sheets. lightly press on the top of each cookie to flatten slightly.
Bake in the preheated oven until light golden brown around the edges and centers are nearly set, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make icing. Pipe as desired and let set. Enjoy!
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