Low-FODMAP No-Bake Oats & Chocolate Cookies; Gluten-free, Vegan, Nut-free

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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:

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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Comments Rating 5 (3 reviews)

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