Low FODMAP Oatmeal Cookies
Chewy low FODMAP oatmeal cookies Monash-verified, IBS-friendly, gluten-free. Serve 1–2 cookies per portion to stay within low FODMAP limits.
Equipment
- baking sheet
- parchment paper or silastic baking mat
- electric mixer with flat paddle attachment
- medium mixing bowl
- silicone spatula
- wire rack
- Airtight container
Ingredients
- ½ cup unsalted butter, softened (or vegan margarine for dairy-free; or vegetable shortening for crisper cookies, all low FODMAP)
- ½ cup brown sugar (low FODMAP in moderate portions)
- ½ cup granulated white sugar (low FODMAP)
- 1 large egg
- 2 teaspoons pure vanilla extract (low FODMAP in small amounts)
- 1 cup low-FODMAP gluten-free flour (ex. Authentic Foods GF Classical Blend, low FODMAP certified)
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum (only if not already in your flour blend)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (low FODMAP in small amounts)
- 1 cup gluten-free traditional rolled oats (low FODMAP up to 52 g per Monash)
- 1 cup optional stir-ins: semi-sweet chocolate chips, walnuts, chopped pecans, raisins (limit 13 g/serve) or dried cranberries (limit 15 g/serve per Monash)
Instructions
- Prepare baking sheet with vegetable shortening or line with parchment paper or a silastic baking mat.
- Preheat oven to 350°F (180°C). Place oven rack in the center of the oven.
- In the large bowl of an electric mixer fitted with the flat paddle, beat the softened butter (or vegan spread) with the brown sugar and granulated white sugar until light and fluffy.
- Add the egg and vanilla extract. Mix on low-medium speed until well combined, scraping down the sides of the bowl as necessary.
- In a separate medium bowl, whisk together the GF low-FODMAP flour, baking powder, baking soda, xanthan gum (if using), salt and cinnamon.
- Slowly add the dry ingredients to the mixing bowl and combine on low speed until a dough forms.
- Fold in the rolled oats and any optional stir-ins (chocolate chips, pecans, cranberries, etc.) by hand using a spatula.
- Drop heaped teaspoons of dough onto the prepared baking sheet, spacing them about 1 inch apart (cookies will spread during baking).
- Bake for 10–15 minutes until lightly golden. If making larger cookies, increase baking time slightly. Cookies will be delicate straight from the oven.
- Cool cookies on the baking sheet until the bottoms are firm before transferring to a wire rack. They will harden as they cool. Store in a covered container for 2–3 days at room temperature or freeze up to 3 months.
Video
Notes
Low FODMAP serving: 1–2 cookies per serve. Use certified GF low-FODMAP flour (ex. Authentic Foods GF Classical Blend). Add xanthan gum (½ tsp) only if your flour blend does not already contain it. Optional stir-ins: semi-sweet chocolate chips, walnuts, chopped pecans (toasted), raisins (limit 13 g/serve) or dried cranberries (limit 15 g/serve per Monash). Cookies are delicate when first out of the oven, cool on the baking sheet until bottoms are firm before transferring. Store covered 2–3 days at room temperature or freeze up to 3 months. Recipe not lab-tested; low FODMAP status based on ingredient data at time of posting.
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