iced oatmeal cookies with rainbow sprinkles on a round cream plate

Gluten-Free Oatmeal Cookies

These old fashioned oatmeal cookies are so stinking good... add the icing to take them over the top!

Course Dessert
Cuisine American
Keyword cookies, iced, oatmeal
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 36 cookies
Calories 88 kcal
Author Katie | Wheat by the


  • 1 cup Pamela's All-purpose Gluten-Free Flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup butter softened
  • 1/4 cup shortening
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups rolled oats Bob's Red Mill - Gluten-Free

Icing (Optional)

  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 3-4 Tablespoon milk


  1. Preheat oven to 350°F.  Use non-stick baking sheets or line sheets with parchment or silicone mats.

  2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt.  Set aside.

  3. Cream together the shortening, butter, and sugar.

  4. Add in the egg and vanilla, mix well.

  5. Next add in the dry ingredients and mix.

  6. Lastly, add in the oats and mix until well combined.

  7. Drop by rounded tablespoons onto the cookie sheets. Bake at 350°F for 10-12 minutes.  

  8. Remove from oven and allow the cookies to set on baking sheets for a couple of minutes before removing to wire racks to cool.

For the Optional Icing

  1. Combine the powdered sugar and vanilla.  Add milk 1 tablespoon at a time, mixing well after each addition.  Add milk until a thin, spreadable consistency is reached.  

  2. Spoon 1 tablespoon of icing onto cooled cookies.  Add sprinkles while icing is still wet, if desired.