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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.

  • prep: 45 mins
    total time: 1 hour
  • yield: Makes 3 dozen
Photography: Romulo Yanes


  • 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

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.


  1. Step 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. Step 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. Step 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.

Everyday Food, October 2012

Reviews (12)

  • 17 Jan, 2014

    my family and i enjoyed this recipe its very simple and tasty i did have problems with the cookies crumbling apart so when i made them for the second time i find that if you refrigerate the cookies before you back them and grease the bottom of the pan with butter they did not crumble. i also roasted pecans in the oven and added that along with my chocolate chips. very tasty you never would miss the flour

  • 15 Dec, 2013

    I just made this recipe and the cookies are crumbling. They taste fabulous but aren't staying together. Any idea what I did wrong? I didn't add raisins only dark chocolate, otherwise I followed the recipe.

  • 23 Oct, 2013

    My entire family is Gluten Free. I'm just finishing up making this recipe and it's fantastic!. Not dry and powdery like other GF recipe's. I can't even keep a batch on the cooling rack without them getting scooped up. There will be no leftovers. This is the first time I've made this and I followed it word for word. This is going in our recipe file.

  • 7 Oct, 2013

    These were very easy to make, and look really yummy. I don't know how they taste, they are in the oven right now. Smell REALLY good.

  • 5 Oct, 2013

    Made these tonight. They were delicious. If you don't like a cookie with crunch, you can try baking them a little less or may need a different recipe. They were perfect for dunking in milk.

  • 1 Oct, 2013

    I used to love Martha Stewart recipes but what frustrates me is this is a recipe I would have loved to try but a nutrition breakdown is never given. As a Type 1 diabetic (and with diabetes on the rise all over the world) I would love to have this information. More and more people want to know more about what they eat and Marth Stewart Living should be at the front of giving that information.

  • 6 Sep, 2013

    Sarah, why put the cruelty (chicken eggs) into this beautiful recipe? You can do it so easily without!
    We still have hope that some day you will turn compassionate and omit the suffering.
    We still veganize all your recipes and they are amazing!

  • 6 Apr, 2013

    I thought this recipe was GREAT! I made a few alterations. Like:

    - 1/4c flax instead of Eggs
    - 1c of Grape-seed Oil instead of Butter
    - Brown Rice flour instead of Corn Starch
    - 1/4c maple syrup instead of Granulated Sugar

    You MUST let these cool completely. Great as always Martha :)

  • 31 Mar, 2013

    This is a great recipe! I went fully allergen free and omitted the eggs and corn startch, added an emulsified mixture of coconut oil and coconut milk, added a 1/4 c flax seed meal and 1/4 cup rice flour. As they cooked they didn't look like they were going to bind right, but after cooling they were perfect! Thank you!!

  • 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.

  • 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!!!!!!!!

  • 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!