First, preheat oven 350ºF and spray baking sheet with nonstick cooking spray.

Next, prepare oatmeal by placing 1 cup of rolled oats into a food processor. Pulse the oats 6-8 times to chop the oats. It should be coarser than oat flour. Transfer into a medium bowl.

Add the rest of the dry ingredients and mix until combined. Set aside for later.

Place butter, coconut oil, and brown sugar into a large bowl. Use a hand mixer (or stand mixer) to cream the butter. Turn the hand mixer to medium/high and combine everything until creamy. This should take a good few minutes few minutes.

Once creamed, add egg, molasses, and vanilla extract and mix again on medium until smooth.

Slowly add dry ingredients to wet and combine using the hand mixer on medium. We like to add around 1/2 cup of dry at a time. Repeat until everything is combined.

Use a 1.5 tablespoon cookie scoop to create cookies. Roll dough between your palms and then slightly flatten them. Place on cookie sheet and repeat until all of the dough is gone.

Bake at 350ºF for around 12 minutes.

Once fully cooked, immediately remove cookies from cookie sheet and place onto a cooling rack.

Let cool for at 10-15 minutes.

While the cookies are cooling, prepare icing. In a small bowl, mix together powdered sugar and water. Add water a teaspoon at a time so that it doesn't get too thin. You want to make sure that the icing is thick enough to hold shape.

Once you've made your icing, you can use a teaspoon to drizzle icing on top of each cookie. Top with optional orange zest.