Chewy Low-FODMAP Oatmeal Cookies; Gluten-free, Dairy-free

Chewy, soft and delicious, low-FODMAP Oatmeal Cookies are one of my favorites.  This recipe is a no-fail way to make low-FODMAP Chewy Oatmeal Cookies.

Enjoy 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.  Or add all-of-the-above!

You can check out over 200 more low-FODMAP recipes on my blog, like my low-FODMAP Cookie Recipe Collection.  IBS-friendly and so delicious.

Be healthy and happy,

Rachel Pauls, MD


Chewy Low-FODMAP Oatmeal Cookies; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yields 20-24 cookies depending on size

Serving size: 1-2 cookies

Prep time: 15 min

Bake time: 10-12 min

Bake 350 F

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter or vegan margarine for dairy-free version
    • You can also substitute vegetable shortening, but this will result in a crisper low-FODMAP Oatmeal cookie
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 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!)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum, if not already added to your flour choice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup gluten-free traditional rolled oats
  • Vegetable shortening or parchment paper/silastic baking mat for baking trays
  • Optional 1 cup low-FODMAP stir-ins:
    • Semi-sweet chocolate chips, walnuts, chopped pecans, raisins or dried cranberries
      • I toast my pecans for enhanced flavor in the cookie- totally worth the extra 5 minutes 😉
    • 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)

Directions

  • Prepare baking sheet with shortening or parchment paper/baking mat
  • Preheat oven to 350 F, place rack in center of oven
  • In large bowl of electric mixer with flat paddle, beat butter/vegan spread and sugars until light and fluffy
  • Add eggs, and vanilla and mix on low-medium speed until well combined, scraping down bowl as necessary
  • In a separate medium bowl, whisk together low-FODMAP flour, baking powder, baking soda, xanthan gum, salt and cinnamon
  • Slowly add dry ingredients to the mixing bowl and combine on low until doughy
  • Fold in oats and optional stir-ins by hand
  • Drop by heaped teaspoons onto cookie sheet about 1 inch apart as they will spread
  • Bake for 10-15 min
    • If making larger cookies, may need to increase baking time slightly
  • Cool on cookie-sheet until bottoms are firm
    • They will be delicate when first out of oven, will harden up with cooling
  • Store in covered container for 2-3 days or freeze

The chocolate chips are the perfect addition for these chewy low-FODMAP Oatmeal Cookies…

  • Take a bite!

  • Or try cranberries and pecans for these low-FODMAP Oatmeal Cookies…they go perfectly with low-FODMAP milk.

  • Which is your favorite low-FODMAP Oatmal Cookie stir-in? 😉

Comment/Review Below