Or try cranberries and pecans for these low-FODMAP Oatmeal Cookies…they go perfectly with low-FODMAP milk.The chocolate chips are the perfect addition for these chewy low-FODMAP Oatmeal Cookies… Store in covered container for 2-3 days or freeze.They will be delicate when first out of oven, will harden up with cooling.Cool on cookie-sheet until bottoms are firm.If making larger cookies, may need to increase baking time slightly.Drop by heaped teaspoons onto cookie sheet about 1 inch apart as they will spread.Fold in oats and optional stir-ins by hand.Slowly add dry ingredients to the mixing bowl and combine on low until doughy.In a separate medium bowl, whisk together low-FODMAP flour, baking powder, baking soda, xanthan gum, salt and cinnamon.Add egg and vanilla and mix on low-medium speed until well combined, scraping down bowl as necessary.In large bowl of electric mixer with flat paddle, beat butter/vegan spread and sugars until light and fluffy.Preheat oven to 350 F, place rack in center of oven.Prepare baking sheet with shortening or parchment paper/baking mat.One cup of cranberries/raisins is about 130 g (for raisins, 13 g is one low-FODMAP serving, for cranberries 15 g is one low-FODMAP serving).I toast my pecans for enhanced flavor in the cookie- totally worth the extra 5 minutes □.Semi-sweet chocolate chips, walnuts, chopped pecans, raisins or dried cranberries.Vegetable shortening or parchment paper/silastic baking mat for baking trays.1 cup gluten-free traditional rolled oats.1/2 teaspoon xanthan gum, if not already added to your flour choice.1 cup low-FODMAP, gluten-free flour (I used Authentic Foods GF Classical Blend- my favorite low-FODMAP flour for baking, see why in my low-FODMAP Bake Off blog!).You can also substitute vegetable shortening, but this will result in a crisper low-FODMAP Oatmeal cookie.1/2 cup (8 tablespoons) unsalted butter or vegan margarine for dairy-free version.low-FODMAP Oatmeal Chocolate Chip Energy BitesĪlthough this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.You can check out over 300 more low-FODMAP recipes on my blog such as: This recipe is a no-fail way to make low-FODMAP Chewy Oatmeal Cookies.Įnjoy them in a classic form, with no stir-ins, or dress up these low-FODMAP Chewy Oatmeal Cookies with dried cranberries, raisins, walnuts or chocolate chips. I hope you have a wonderful day.Chewy Low-FODMAP Oatmeal Cookies Gluten-free, Dairy-freeĬhewy, soft and delicious, low-FODMAP Oatmeal Cookies are one of my favorites. In my oven, 8 minutes is just perfect, but feel free to adjust the time for what works for you. I like to bake them just until they are still chewy and barely done. Soft and chewy? Or a little more crunchy? If you don’t have a grain mill, I’ve given instructions in the recipe to make the oat flour by grinding rolled or quick oats in a high powered blender. I like to grind the oat flour from oat groats (the whole grain oat) in my grain mill. The regular oats will have traces of gluten in them because of the way they grow, harvest, and process them. If you’re worried about gluten free too, this recipe will work great as long as you use gluten free certified oats. My dad has celiac disease so gluten free is important for him. With oat flour they can also be made gluten free. The oat flour adds some extra nutrition, gives them a delicious oat-y flavor, and makes them light and tender. The main thing I changed is to use oat flour instead of regular flour. It has definitely been a family favorite for many years. This oatmeal cookie recipe is adapted from the oatmeal cookies I grew up with. This recipe uses whole-grain flour and is gluten free adaptable These are also really good without chocolate OR raisins. But I’m giving you permission to substitute raisins if you must have them. In order to err on the side of never disappointing anyone (you know, being the kind and generous person that I am), I almost always put some form of chocolate in mine-chocolate chips, mini M&M’s, mini Reese’s, etc. But what a disappointment if you think you’re getting a chocolate chip and it’s an old raisin. It’s one thing if you know they are there and are expecting them. I don’t have an issue with raisins in particular, but I don’t appreciate them in my oatmeal cookies. These peanut-free cookies are a delicious favourite for the whole family. I’m definitely on the no-raisin-team too as far as oatmeal cookies go. Product Description A satisfying crunch in a dunkable treat Breaktime Oatmeal cookies are made better with real whole grain oats, no artificial colours or flavours and no high fructose corn syrup. My Mom always left out the raisins that are typically added to oatmeal cookies. These oatmeal cookies are delicious plain or with add-ins Soft and buttery bites of homemade goodness that just melt in your mouth. The house always smelled so good.Īnd they tasted so good too. It was so exciting to come home and have warm cookies waiting for us after school. One of my favorite treats that I grew up with was oatmeal cookies.
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