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Gluten-Free Oatmeal Cookies

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Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.

  • Prep:
  • Total Time:
  • Yield: Makes 3 dozen

Photography: Romulo Yanes

Source: Everyday Food, October 2012

Ingredients

  • 4 1/2 cups gluten-free old-fashioned oats, divided
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon fine salt
  • 2 sticks unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips
  • 3/4 cup raisins

Directions

  1. Preheat oven to 350 degrees. In a blender, process 1 1/2 cups 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 eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups 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.

  4. Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

Cook's Notes

You don't need any specialty flour for these cookies. Grinding oats into a fine meal is the trick to making them gluten-free. .

Although oats don't contain gluten, they're often processed in facilities that also handle wheat, so they may contain trace amounts. To be safe, look for a gluten-free label. Blend up a double batch to have on hand -- these cookies are bound to be requested again and again

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