Gluten Free Oatmeal Cookies
Martha Stewart’s Gluten Free Oatmeal Cookies
Servings 15
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.
Notes
Thanks to Tywana who did some experimenting with oat flour and found that you can substitute 1 cup of oat flour for every 1 ⅓ to 1 ½ cups oats. Tywana also noted that adding a little xanthan gum kept the cookies from getting hard.
