Gluten Free Oatmeal Cookies
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Martha Stewart’s 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
  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.
Recipe by Cookie Madness at