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Gluten Free Oatmeal Cookies

by on August 5, 2013 · 10 comments

In honor of Martha Stewart’s birthday this weekend, I tried a recipe from the Martha Stewart website. Have you seen it lately? It’s been redesigned since I last visited and is now quicker and more visual than ever. I love it! And I loved these gluten free oatmeal cookies from Martha Stewart’s cookie section, too.  The recipe doesn’t require any specialty flours — just ground oats and a little cornstarch. Cinnamon and vanilla add flavor, and the raisins help make up for some of the moisture lacking in the dough.

Gluten Free Oatmeal Cookies

They really do taste better with some added fruit. Martha Stewart’s recipe calls for chocolate chips, but I omitted those in favor of toasted nuts.  I also halved the ingredients and made 15 cookies instead of 30. This recipe is definitely going on my list of Cookie Madness Favorites.  And for anyone interested in more gluten-free goodies, make sure to check out my recipe for Almond Butter Brownies.

5.0 from 2 reviews
Gluten Free Oatmeal Cookies
Prep time
Cook time
Total time
Martha Stewart’s Gluten Free Oatmeal Cookies
Recipe type: Dessert
Cuisine: American
Serves: 15
  • 2 1/4 cups gluten-free old-fashioned oats, divided
  • 1 tablespoon cornstarch
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, room temperature
  • 6 tablespoons granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoons pure vanilla extract
  • 1/3 cup raisins
  • 1/3 cup toasted and chopped pecans
  1. Preheat oven to 350 degrees. In a blender or coffee grinder, process 3/4 cup oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
  2. In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in raisins, and remaining oats.
  3. In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.
Thanks to Tywana who did some experimenting with oat flour and found that you can substitute 1 cup of oat flour for every 1 1/3 to 1 1/2 cups oats. Tywana also noted that adding a little xanthan gum kept the cookies from getting hard.


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Published on August 5, 2013

{ 10 comments… read them below or add one }

Katrina August 6, 2013 at 12:04 am

I have been craving a good gluten free oatmeal cookie. Now to work on the sugars. ;) Haven’t seen Martha’s new website yet. Better go look.

Maria August 6, 2013 at 11:15 am

These look good I’ll give them a go, practically healthy too! I often find it hard to follow US recipes as they have such specialist flours. Please could you tell me if cornstarch is the same as cornflour? Thank you?

Anna August 6, 2013 at 11:32 am

Hi Maria,
Let me know what you think! I am not familiar with what is available in the UK, but I always thought that UK cornflour was the same as our cornmeal — a flour ground from the whole kernel. Cornstarch is ground from the endosperm and is light, white and powdery. It’s used as a thickener. So I’m not sure what the UK equivalent is, but I’m pretty sure it will be easy to find.

Maria Brannigan August 6, 2013 at 3:00 pm

I’ll ask the lovely gluten free community in the UK via Twitter and see what they think the equivalent is. Will let you know!

Prateeksha August 8, 2013 at 12:18 pm

Quick and healthy option as a tea time snack. Will try this soon….

Tywana August 25, 2013 at 6:51 pm


I buy organic gluten free oat flour so I wouldn’t need to ground it up :-) How much would I use in total for this recipe?? Thank you…these sound delish! I checked the Martha Stewart site and there isn’t any info there either about using already ground oat flour. I’m assuming I’d use less as the blended oats will decrease in volume right?? Thanks in advance :-)

Anna August 25, 2013 at 8:16 pm

Hi Tywana,

I think you’re right in that you’d use less, but I didn’t measure after I’d ground the oats so I’m not sure. If you have a scale, you can just weigh out the proper amount. That is, find the weight on-line for 2 1/4 cup oats (should be pretty easy) and then weigh out the same amount of oat flour. I don’t have that info off the top of my head.

Tywana August 26, 2013 at 1:32 am

Thanks Anna!

I didn’t expect you’d know it off the top of your head :-) When I ground things, I always get curious about how much the original portion yielded in ground form so I would have re-measure the finished ground product. But that’s just how my brain works so I was curious if you did the same thing. :-) At any rate, I figured it out and it’s about 1 1/2-1 1/3 cups of oats to equal one cup of oat flour. The cookies came out perfect. I did the full recipe though as I have a big family. Also I added Xanthan Gum so the cookies wouldn’t get hard and they came out perfectly! Not crumbly or anything. Thanks again for your response!

Anna August 26, 2013 at 7:27 am

Tywana, thanks so much for taking the time to measure and report back!! I’m going to add a note to the original recipe mentioning the amount of oat flour and the xanthan gum. I really appreciate the fact you took the time to help :).

Brandy April 19, 2014 at 1:53 pm

These are so good! I ommited the cinnamon and raisins and added chocolate chips. I didn’t have cornstarch but it didn’t seem to matter.

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