Step 1

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.

Step 2

Prepare the flax egg. Combine ground flaxseed and water in a small bowl. Stir together, then set aside for 5 minutes. It will gelatinize and thicken.

Step 3

Add the vegan butter, brown sugar, and sugar to a large bowl. Using a handheld electric mixer or a stand mixer, cream the butter and sugars together until light and fluffy (about 2-3 minutes). Add the flax egg, molasses, and vanilla extract. Cream together again until combined.

Step 4

Add the quick oats, flour, baking soda, cinnamon, baking powder, nutmeg, and salt. Mix together until just combined.

Step 5

Scoop the dough into round balls and transfer to the baking sheet. Gently press the dough with your hands to flatten them a little bit. Bake for 13-15 minutes. Remove the cookies from the oven while the center still appears slightly underbaked. They will continue to cook, de-puff, and firm up while cooling.

Step 6

While the oatmeal cookies cool, prepare the dairy-free vanilla icing.

Step 7

Add powdered sugar, non-dairy milk, and vanilla extract to a bowl. Whisk together until smooth. If desired, add extra splashes of non-dairy milk to thin the consistency.

Step 8

Drizzle the icing over the each cookie. Set aside until the icing firms up (about 10 minutes). Enjoy!