You will love these soft and chewy gluten free oatmeal raisin cookies with a sweet Irish cream icing.
You are going to love this new cookie recipe. This is the one cookie that you will want to take a big bite out of and horde the batch for yourself!
These gluten free oatmeal raisin cookies with Irish cream are perfectly soft and chewy.
I can’t believe I have never posted an oatmeal cookie recipe on my blog. I make these cookies pretty often. Mr. Fearless Dining and my kids love them. They even love the new twist I gave these cookies for St. Patrick’s Day. If you haven’t tried Irish cream, you will be in for a treat with this easy Irish cream icing recipe!
These gluten free oatmeal cookies are full of healthy oats. I want to take a moment to remind you how important it is to make sure your oats are certified gluten free. Oats themselves are gluten free, but they are frequently come into contact with gluten. Trader Joe’s, Bob’s Red Mill, and several other companies have gluten free oats available.
Who doesn’t love Irish cream? I used Bailey’s Irish Cream for this icing, but you can always make your own Irish cream. Check out this homemade Irish cream recipe. I bet this sweet icing would also taste great on these Gluten Free Blonde Brownies or this giant Gluten Free Oatmeal Skillet Cookie!
The icing will harden on the cookie, just like one of those old fashioned iced oatmeal cookies you probably ate before going gluten free!
How to make gluten free oatmeal raisin cookies:
Combine the oatmeal cookie ingredients as listed in the recipe below. Mix the cookie dough well.
Use a cookie scoop to drop dough balls onto a baking sheet. Press down slightly with your hand to flatten slightly. Don’t eat that gluten free oatmeal cookie dough since there are raw eggs in there! (I know you will be tempted!!)
Bake, remove from the oven, and allow to cool.
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Things You Need To Make This Recipe:
Gluten Free Oatmeal Raisin Cookies with Irish Cream Icing
Easy soft gluten free oatmeal raisin cookies.
Preheat the oven to 350 degrees.
In a large bowl, add all dry ingredients except powdered sugar and mix well. In a small bowl, add all wet ingredients except Irish cream.
Pour the wet ingredients into the dry ingredients, add raisins and mix well.
Use a cookie scoop to drop dough balls on a parchment lined cookie sheet. Press slightly on each with your hand to flatten a little.
Bake 7-9 minutes until done. Remove from the oven onto a cooling rack.
In a saucepan, add Baileys and powdered sugar. Bring to boil, stirring a lot. Reduce heat to a simmer and let simmer for another 5 minutes. Drizzle on cooled cookies.
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