Although I don’t follow a gluten-free diet, I’ve got many family and friends that eat gluten free, and so I was excited to try out a recipe for gluten-free oatmeal cookies, especially when I had all of the ingredients on hand.
As I was preparing the cookies today, my husband came into the kitchen and – I admit – acted a little disappointed when I told him it was an experimental gluten free recipe.
I based these cookies on a gluten-free oatmeal cookie recipe I found in a Martha Stewart magazine using ground rolled oats instead of flour…but instead of raisins and chocolate chips, I thought adding apples would be a nice touch.
Although they aren’t the prettiest cookies, they turned out better than I could have ever imagined. Soft, delicious, and definitely a recipe to make again!
Note: Although oats are gluten free, make sure that the oatmeal you use has been processed in a gluten free facility.
- 4½ cups gluten-free old-fashioned oats, divided
- 2 Tbsp cornstarch
- 1½ tsp cinnamon
- 1 tsp gluten-free baking powder
- ½ tsp salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla
- 1 cup diced apples (about 2 small apples)
- Preheat oven to 350° F.
- In a blender, process 1½ cups of oats into a fine "flour." Mix the oat flour with the cornstarch, cinnamon, baking powder, and salt.
- In a separate bowl, mix butter and sugars with a hand mixer until light and fluffy. Beat in eggs and vanilla.
- Add the oat mixture into the wet ingredients and mix until combined.
- Gently fold in the remaining regular oats and the diced apple.
- Place cookie dough balls on an ungreased cookie sheet and bake at 350° F for approximately 14 minutes, or until golden brown. Immediately remove the cookies and place them on a cooling rack. Makes about 3 dozen cookies. Enjoy!
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