Low-FODMAP No-Bake Oats & Chocolate Cookies; Gluten-free, Vegan, Nut-free
February 29, 2020Printer Friendly Version
Here is a simple, absolutely delicious, no-bake, low-FODMAP Oats & Chocolate Cookie recipe, that is also nut-free, gluten-free and vegan. Everyone can enjoy these little babies.
While so many of the ‘no-bake’ cookie recipes use a nut butter to add texture, I wanted to try something a little different. These no-bake oatmeal cookies have an amazing butter and sugar flavor, similar to standard oatmeal chocolate chip cookies.
And guess what else? My low-FODMAP No-Bake Oats & Chocolate Cookies are prepped in 20 minutes, and don’t require any fancy equipment.
Low-FODMAP Healthy Chocolate Cookie happiness is just one-pot away!
You may also love my:
- Low-FODMAP Happy Baking Fudgy Brownie Mix
- Low-FODMAP No-Bake Peanut Butter 2 cereal bars
- Low-FODMAP Oatmeal Chocolate Chip Energy Bites
- Low-FODMAP Double Chocolate Chewy Fudge Cookies
- Low-FODMAP Oatmeal Cookies
- Low-FODMAP Chocolate Chunk Blondies
Read about my Top 5 Reasons for my Favorite low-FODMAP Energy bars! Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP No-Bake Oats & Chocolate Cookies; Gluten-free, Vegan
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Yield: 24-26 cookies
Serving size: 1-2 cookies
Prep time: 10 min plus chilling
Cook time: 10 min
Total time: 20 min plus chilling
- ½ cup (1 stick) unsalted butter, cut into pieces (can also substitute a low-FODMAP vegan spread for the vegan version)
- For faster melting, start with room temperature butter
- 1 cup granulated sugar
- 1 cup brown sugar (light or dark)
- ½ cup low-FODMAP milk (such as lactose-free whole milk or unsweetened almond milk for vegans)
- 2 & 1/2 cups old-fashioned (traditional) rolled oats
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 cup (190 g) semi-sweet chocolate chips (dairy-free for vegan version)
- Prepare 2 baking sheets with wax paper, set aside
- In a medium saucepan, place butter or vegan spread and melt over medium-low heat
- Stir both sugars, then low-FODMAP milk into the melted butter
- Turn heat to medium and stir until lightly boiling (watch so it doesn’t burn)
- Turn heat down to medium low and stir for 2 minutes
- Turn off heat and add oats, salt, vanilla extract and cinnamon
- Stir in the chocolate chips until melted
- Mix well with a spatula
- Scoop small spoonfuls (I used a small cookie scoop) of the mixture onto wax paper and press slightly with back of spoon
- Let them cool and harden for 30 minutes to an hour (can also place in fridge)
- They may seem pretty soft, but they will harden and dry out, don’t worry
- Store at room temperature, in a sealed container
These low-FODMAP Oats & Chocolate Cookies are super addictive! So soft and delicious.
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Typically I’m not a big fan of no bake cookies, but these were actually really delicious. I loved how easy they were since I didn’t have a lot of ingredients on hand. My whole family enjoyed them!
What amazing comments!
Thank you so much. Have a wonderful day 🙂
I had a question: Is there a reason that you say to use room temperature butter when it’s melted in the next step?
The main reason this is suggested is to speed up the melting process, but you are correct, any temperature would work. We will change that in the recipe! For other baking, room temperature ingredients will help with the texture of the final product, so we may have written that simply by habit 🙂
These were melt in your mouth delicious!
Thanks for posting a comment Cindy 🙂
Have a great day!
These were so good! Defiantly would recommend. They are so addicting and yummy! They were my first low FODMAP recipe I made and it is my favorite!
Welcome and thank you SO much!
We are so happy to get this feedback and wish you success with your FODMAP journey. You will love all the recipes on our blog, we guarantee it!
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Can I substitute chocolate chips for nuts or do I need the chocolate chips to help it stick together?
The chocolate is melted for the dough and is necessary for the cookies to have the texture that they do. If you want an oatmeal cookie you can add nuts to, we suggest our low-FODMAP Oatmeal Cookies. Good luck!
Oops!!!! I meant – Can I substitute nuts for the chocolate chips. thanks.
See above reply 🙂
Can these be kept in the freezer after being made? Or how long do they keep in the fridge? Thanks 🙂
We haven’t frozen them, but they should be fine to do so. If you want to store in the fridge, we suggest that you eat them within 1 week. Good luck!