This is a tried and true recipe for gluten-free oatmeal cookies. And best of all, you don’t need any special gluten-free flour to make them. The key ingredients are ground oats and a little cornstarch. Cinnamon and vanilla add flavor, and raisins help make up for some of the moisture lacking in the dough. The only downside to this recipe is you need a blender or a food processor to grind the oats into oat flour.
Gluten-Free Oatmeal Cookies Notes
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.
More Gluten-Free Recipes
Gluten Free Oatmeal Cookies
- 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.