When I was six I lived with my grandparents for the summer. My grandparents had quite the sweet tooth. I remember Granddaddy telling me one day, “Elisha, it’s time for a cookie a run!” I didn’t know what that meant, but if it involved cookies I was in!
As Granddaddy and I walked into the grocery store, he grabbed a big brown-paper bag and declared, “We need to fill this bag all the way to the top with cookies.” We went to the cookie aisle and grabbed all my favorites. I noticed Granddaddy grab a package of iced oatmeal cookies. My six-year-old self thought “YUCK! Who would actually want to eat iced oatmeal cookies?!”
My grown-up-self now appreciates the beautiful taste of spice and nuttiness that an oatmeal cookies has. Here is my version of iced oatmeal cookies, but they are gluten-free, grain-free, dairy-free, AND oat-free (hence the NO’tmeal). They have wonderful crisp edges and a chewy center. And they taste like real oatmeal cookies. You can enjoy the cookies with, or, without the icing— both are absolutely delicious! Happy baking!
- 1/4 cup coconut oil
- 1/4 cup coconut butter (sometimes called coconut manna)
- 1/2 cup brown sugar
- 1/4 cup cane sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup blanched almond flour
- 1/4 tapioca flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 2 cups sliced almonds (preferably toasted)
- Roughly chop the sliced almonds and set them aside.
- In a large mixing bowl, add the coconut oil, coconut butter, and sugars. Mix with your hands until it is completely combined.
- Add the eggs and vanilla extract and beat with an electric mixer on medium for 3 minutes.
- Add the rest of the ingredients and mix with a spoon until completely combined.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for 2-4 hours.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Scoop 2 tablespoons of cookie dough and roll it into a ball. Repeat with the rest of the cookie dough. Evenly space the cookie dough balls 2 inches apart on the baking sheet. (I can fit 8 cookies on a half-sheet baking sheet.) Flatten each cookie ball just a little with your fingers.
- Bake for 8 minutes. Take the baking sheet out of the oven and rap it on the stove, or, counter 3 times. (Hitting the baking sheet on the counter causes the cookies to flatten a bit and get crinkly, crispy, and chewy.)
- Put the baking sheet back in the oven and continue to bake for 4 minutes. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes.
- Drizzle with icing, or, enjoy the cookies plain.
Vanilla Icing (optional)
- 4 Tbsp confectioners sugar
- 1/2 tsp coconut milk
- 1 tsp vanilla extract
- Mix all the ingredients in a small bowl until completely smooth.
- Drizzle over the cookies using a fork.