Vegan Soft and Chewy Iced Oatmeal Cookies

Set oven to 350°F. In a small bowl, make a flax egg by mixing 1 tbsp ground flax with 2 tbsp water; set aside to thicken. While the flax egg is setting, beat together 1/4 cup room temperature vegan butter and 1/2 cup coconut sugar using an electric hand mixer until well combined. Add 1 tbsp date molasses, the flax egg, and a splash of vanilla, then beat until well mixed. Next, add 1/2 cup + 2 tbsp oat flour, sea salt, a pinch of baking powder, and a pinch of cinnamon, and beat again. Finally, add 1/4 cup GF rolled oats. Once the batter is uniform and sticky, drop spoonfuls onto a parchment paper lined cookie sheet, leaving plenty of space as they spread a lot. Bake for 8-10 minutes, taking them out when they still look slightly underdone to prevent burning. Let cool COMPLETELY on the baking sheet to allow them to set nicely. Once cooled, prepare the icing by combining 1 cup of powdered sugar with 2 tbsp almond milk, mixing until smooth. Pour the glaze over the cooled cookies and place them in the fridge to set.