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Gluten-Free Oatmeal Cookies

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.
Everyday Food, October 2012
  • Prep Time 45 minutes
  • Total Time 1 hour + cooling
  • Yield Makes 3 dozen
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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.

Cook's Note

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

Recipe Reviews

  • hoonoz
    15 Feb, 2013

    This sounds like a great recipe, and I would love to make it, but I don't have a food processor. I do have oat flour though, so if you would translate what 1 1/2 c. oats ground up translates into, it would be very helpful.
    Thank you.

  • dksport03
    11 Feb, 2013

    My son loves these oatmeal cookies!!! He loves all things oatmeal and we were worried that he wouldnt be able to have oatmeal cookies. These are great I process 3 1/2 cups of the oats, we like the texture better. I made a double batch last night. Gret recipe!!!!!!!!

  • EvilQueeny
    10 Nov, 2012

    I found this recipe in my Everyday Food magazine and I have to say, these are outstanding. I've been on the lookout for good oatmeal gluten free cookies and I've finally hit the mark with these. I'm not a fan of chocolate chips in my oatmeal cookies so I left those out. You definitely have to let them cool as they are uber crumbly and fall apart if you don't. Thank you so much for these!