Vegan version on the top, the original version on the bottom.

I made some oatmeal cookies for work today.  I made a vegan batch and a regular one.  Both turned out well. 

Iced Oatmeal Cookies

Yield: 4 dozen

Ingredients

For the Cookie:
• 1 cup butter, melted and slightly cooled
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 Tablespoon baking powder
• 2 cup quick oats
• 2 cup flour

 

For the Icing:
• 2 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 tsp cinnamon

 

Instructions

1. In food processor, add oatmeal and pulse until partly ground. Don’t make into a fine powder, leave some chunks. I pulsed mine 6 times, at 1-2 seconds each. Set aside.
2. In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Mix in remaining cookie ingredients and blend until thoroughly combined.
3. Drop by several tablespoons onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 14-16 minutes. I like mine a little bit crunchier, so I went closer to 16 minutes. Remove and cool.
4. To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. You can put them in refrigerator to speed up process (about 30 minutes).

 

For the vegan version, I replaced the butter with vegetable oil and for the eggs, 2 tablespoons of ground flaxseed with 6 tablespoons of water. 

 

The cream was replaced with water.  Start with a couple of tablespoons of water.