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
Recipe
Gluten Free Oatmeal Cookies
Ingredients
- 2 ¼ cups gluten-free old-fashioned oats divided
- 1 tablespoon cornstarch
- ¾ teaspoon ground cinnamon
- ½ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- 8 tablespoons unsalted butter room temperature
- 6 tablespoons granulated sugar
- ¼ cup packed light-brown sugar
- 1 large egg
- 1 teaspoons pure vanilla extract
- ⅓ cup raisins
- ⅓ cup toasted and chopped pecans
Instructions
- Preheat oven to 350 degrees. In a blender or coffee grinder, process ¾ 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.
Anna says
Hi Lana, that was a tip from a reader. She didn't specify how much, but my suggestion would be to only use about 1/8 teaspoon.
Lana says
I see where it's suggest to add "a little" xanthan gum to keep the cookies from getting hard. My question is how much is "a little?" 1/2 teaspoon? teaspoon? Thank you
Sarah says
SO DELICIOUS!!! Made for a friend who's GF but found myself gobbling them up. Added M&Ms for the fun of it. A real treat! Will make again. THANK YOU!
Brandy says
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.
Anna says
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 :).
Tywana says
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 says
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 says
Hello,
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 🙂
Prateeksha says
Quick and healthy option as a tea time snack. Will try this soon....
Maria Brannigan says
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!
Anna says
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 says
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?
Katrina says
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.