Copycat Crumbl Iced Oatmeal Cookies with Coconut Sugar
My youngest son took one bite of these copycat Crumbl iced oatmeal cookies with coconut sugar and said they were the best cookies I’ve ever made. My husband disagreed, but to be fair, he thinks I’ve already set the bar pretty high. Either way, these cookies are incredible.
Copycat Crumbl Iced Oatmeal Cookies with Coconut Sugar
Ingredients
Equipment
Method
- Preheat your oven to 350°.
- Line your baking sheet with parchment paper.
- In a large bowl, mix together ¾ cup room temperature butter, ½ coconut sugar, and ½ sugar in the raw for three minutes. Remember to scrape down the sides when needed.
- Add in the room temperature egg and ½ tsp. of vanilla extract. Mix for 1 minute on medium-low speed. Scrape down the sides when needed.
- In a large separate bowl, mix together 1½ cups all-purpose flour, 1 tbsp. cornstarch, 1½ cups rolled oats, 1 tsp. cinnamon, ¼ tsp. nutmeg, 1 tsp. baking powder, and 1 tsp. salt.
- Gradually add in the dry ingredients mixture by hand or on low speed with the mixer. Make sure that you incorporate until just combined. NO overmixing here.
- Use a 1/3 cup measuring cup to portion out the dough.
- Roll the dough into a ball.
- Take the dough ball and tear it in half.
- Take the jagged inside part of the torn apart dough ball and turn it upward.
- Press the two sides together and place on the cookie sheet.
- Bake for 9 minutes or until the top isn't shiny. Don't over-bake!
- Cool for 5 minutes on the cookie sheet when they come out of the oven. They continue to set up and cook during that time.
- Put the cookies on a cooking rack or let them sit until cooled. (I like to sneak in a warm one and dip it in the icing)
- Combine 1¼ cup powdered sugar, 3 tablespoons of milk, ¼ teaspoon vanilla, and a dash of cinnamon. Mix well. You want it to be a "drizzle consistency". Not too thick, not too thin. Just right.
- Use a spoon to drizzle the icing over the top of the cooled cookies. Let them sit for 20-30 minutes to let the icing set up and get that bit of crunch. So good!
They’re a healthier-ish take on classic oatmeal cookies, and that powdered sugar icing? It sets up perfectly and makes them extra yummy! I think you’re gonna like this one.
Ingredients for Copycat Crumbl Iced Oatmeal Cookies
For the cookies:
- ¾ cup butter (12 tablespoons), room temperature (salted or unsalted)
- ½ cup coconut sugar
- ½ cup sugar in the raw
- 1 egg, room temperature (farm fresh if you have it)
- ½ teaspoon vanilla extract (homemade or regular)
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch (key ingredient)
- 1 ½ cups rolled oats (NOT quick oats – Use old fashioned oats or Bob’s Red Mill Extra Thick Rolled Oats)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon salt
For the icing:
- • 1 ¼ cups powdered sugar
- 3–4 tablespoons of milk (start with 3, add more if needed)
- ¼ teaspoon vanilla extract
- A pinch of cinnamon
How to Make Copycat Crumbl Iced Oatmeal Cookies with Coconut Sugar
1. Preheat your oven to 350°. Line a cookie sheet with parchment paper.
2. In a large mixing bowl or stand mixer, cream together the butter, coconut sugar, and sugar in the raw. Let that go for about three minutes on medium speed. Scrape down the sides—it always sticks there, and honestly, it’s kind of annoying. But since the mixer is doing all the work, I guess I can do my part.
3. Now add the egg and vanilla extract. Mix on low speed for one minute.
4. In a separate bowl, combine the dry ingredients. Whisk together the flour, cornstarch, oats, cinnamon, nutmeg, baking powder, and salt. Slowly add this to the wet ingredients. I mix it by hand, but you can use a mixer on low. Just don’t overmix! My mom and I have found that doing it by hand helps keep the cookies from getting too dense. It takes some elbow grease, but it’s worth it.
5. Scoop the dough using a ⅓-cup scoop (or an extra-large cookie scoop). Roll it into a ball, then pull it apart in half. Turn the jagged sides up, press them back together, and place them on the baking sheet. This gives them that signature bumpy texture and helps keep the inside soft and gooey while the outside gets the perfect slight crisp.
6. Place only four cookies on the sheet at a time. They need space to spread. Bake for about 9 minutes. They shouldn’t be shiny anymore, but they won’t be super golden brown either. Don’t overbake! The outside should be just slightly crisp, and the inside stays soft and gooey.
7. Let the large cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
Making the Icing for Copycat Crumbl Oatmeal Cookies with Coconut Sugar
In a medium bowl, stir together the powdered sugar, three tablespoons of milk, vanilla, and a pinch of cinnamon. If it’s too thick, add a little more milk—just a tiny bit at a time. You want it thick enough to drizzle but not so thin that it runs right off the cookies.
Once the cookies have completely cooled, drizzle the icing over them with a spoon. Let the iced cookies sit for about 30 minutes so the icing can set.
Or, if you’re like me, eat one warm and maybe even dip it in extra icing. No judgment. They’re just as good the next day, though—the icing sets into this almost crunchy layer that’s so, so good. You’re going to love them!
Let’s Talk About the Substitutions
I am using coconut sugar in place of brown sugar in this recipe. Coconut sugar is less processed than refined sugar and has a lower glycemic index. That means it is better for your blood sugar level and won’t spike it. It also contains a few nutrients, which makes it a smidge better. This is a healthier-ish option, but don’t think of it as a free-for-all eating frenzy.
In this recipe, I replaced the white granulated sugar for sugar in the raw. Sugar in the raw has bigger pieces and is brown in color. It is less processed, but only by a tiny bit. It is only slightly healthier and has some trace minerals in it. It’s a good swap, but again, don’t consume it in excess.
If you can use farm fresh eggs, grass-fed butter, and homemade vanilla that is great. They are all great swaps to make anytime you can.
I do like to think of this recipe as a healthier-ish version, but we all know, everything in moderation.
Leftover Dough and Cookie Storage
Store the cookie dough in an airtight container for up to four days. Store any leftover cookies in an airtight container or Ziploc baggie. They are delicious the next day. These are some of the only oatmeal cookies that I can say that about. Most get dried out, but these don’t.
Bake these copycat oatmeal Crumbl cookies with coconut sugar ahead of time or mix up the dough and store it in the fridge for a quick cookie snack. I love coming home to already mixed up dough that is just waiting to be baked!
Why We Love Crumbl Cookies
Crumbl cookies are something to look forward to! Teenagers love them and since I have kids who are crazy about them, I naturally love them too. It is so fun to check out the flavors of the week.
You don’t even have to go buy them to enjoy seeing what they have to offer. They have so many fun varieties. My boys love getting them. I love getting to try and guess what the different flavors are when they bring them home.
Now, they are a bit pricey, but it comes with a cookie and a whole experience. I have really enjoyed making some copycat versions for us to enjoy at home. It is a lot of fun and a money saver!
Let’s Talk Cookies
There are a lot of great cookie recipes out there and I think we were meant to explore them all! Copycat Crumbl cookies have their own goodness about them and satisfy any sweet tooth. I love experimenting with Crumbl cookies copycat recipes. I have an amazing one for Copycat Crumbl Chocolate Chip cookies, if you’re interested. Have fun with it!
Do you remember those old-fashioned iced oatmeal cookies from years ago? These remind me of them. I don’t think I have had iced oatmeal cookies since I was a kid and I think they were packaged. There is something so amazing about homemade cookies and they are slightly better for you. Not healthy, but healthier-ish.
So, next time you have that iced cookie craving, mix up the dough, roll it into large balls of cookie dough, and bake them to perfection in your preheated oven. The first bite will have you hooked on these huge cookies. Enjoy!
Helpful Feedback
I would love to know how these cookies turn out for you! Let me know in the comments below. Would you give them a 5-star rating, 4-star rating, or 3-star rating?
With love,
Anna Sue
