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.
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.
- 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
- 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.
- 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.
- 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.