Iced Gingerbread Oatmeal Cookies (Soft, Chewy & Gluten-Free!)

Ingredients

Cookie Ingredients:

• 1 cup instant oats certified gluten free if necessary
• ¾ cup all-purpose gluten free flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon sea salt
• 2 tablespoons unsalted butter
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• ¼ cup pure maple syrup
• ¼ cup molasses

Icing Ingredients:

• 1 ½ cups powdered sugar
• ¼ teaspoon vanilla extract
• 1-2 tablespoon milk
• ¼ teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a medium mixing bowl, add oats, flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine.
3. Melt butter and pour into a small mixing bowl. Add egg, vanilla extract, maple syrup and molasses. Whisk to combine.
4. Pour wet ingredients into the bowl of dry ingredients. Stir until incorporated.
5. Use a ¼ cup cookie scoop to transfer the balls of cookie dough onto prepared baking sheet. Use clean hands or the back of a measuring cup to flatten the cookie dough balls.
6. Place in preheated oven to bake for 12-15 minutes or until golden brown.
7. While cookies are baking, prepare the icing. In a small bowl, stir together confectioners sugar, vanilla extract, 1 tablespoon of milk and cinnamon. If icing needs additional moisture, add ½ tablespoon of milk at a time until desired consistency is reached.
8. When cookies are finished baking, spoon icing onto each cookie. Sprinkle a little extra cinnamon onto iced cookies if desired and enjoy!