I always get the itch to bake during this time of year! There is something so cozy about lighting a candle, putting on holiday music, staying in comfy clothes and slippers and baking up something delicious! I find that many of my clients are worried about being able to participate in some of their favorite holiday traditions, like baking cookies, if they're navigating a low FODMAP diet. So, I made this recipe using low FODMAP ingredients so that you can enjoy a FODMAP friendly cookie (or many!) this holiday season. I promise, no one will even notice they were made for those with dietary restrictions, so they're the perfect option for a cookie swap, a holiday dessert, or just a fun baking activity, so you can count on having an option that is suitable for your dietary needs!
Materials:
Oven
Cookie sheet (Recommended: 2-3 large cookie sheets in order to minimize the number of batches)
Hand mixer or stand mixer
Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 15 minutes
Ingredients (yields approximately 35 cookies):
3 1/2 C rolled oats*
1 C gluten-free all-purpose baking flour (I like Bob's Red Mill 1 to 1 Gluten Free Baking Flour)
1 tsp salt
½ tsp ground cinnamon
½ tsp baking soda
½ C (1 stick) unsalted butter
1 C brown sugar, packed
¼ C sugar
¼ C pure maple syrup
2 large eggs, raw
2 ½ tsp pure vanilla extract
1 C mini dark chocolate chips
1 C BARE toasted coconut chips (I used BARE brand, which are certified low FODMAP)
Nonstick cooking spray
*Use gluten free oats if you need to minimize risk for cross contact, such as in the case of celiac disease.
Directions:
Cream together the butter, brown sugar and sugar in a stand mixer (or use a hand mixer).
Add remaining wet ingredients (maple syrup, egg, vanilla extract). Use mixer to mix ingredients together until well combined.
Add oats, flour, salt, cinnamon, baking soda and use mixer to mix ingredients until well combined.
Add chocolate chips and coconut chips. Use mixer to gently mix ingredients.
Remove mixing bowl from stand (if using stand mixer), cover with aluminum foil or plastic wrap and chill dough in refrigerator for at least 1 hour.
Preheat oven to 350 degrees Fahrenheit.
Spray cookie sheets with nonstick cooking spray. Use a spoon to gather cookie dough and use your hands to roll cookie dough into balls approximately 1 ½ inches in diameter. Place each cookie dough ball on the cookie sheet, spacing cookies about 3-4 inches apart. There should be approximately 35 cookies in total.
Bake in oven at 350 degrees Fahrenheit for approximately 15 minutes. Remove cookies from oven and allow cookies to cool for at least 10 minutes. Enjoy!
*Once cooled, cookies can be stored in an airtight container for 3-5 days.
The Goods: What's Inside?
Nutritional Analysis Per Serving (1 serving is equal to 1 cookie - I recommend sticking to 1 serving if following the elimination phase of the low FODMAP diet)
Calories 151 calories, Total Fat 7 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 18 mg, Carbohydrates 22 g, Fiber 2 g, Protein 2 g, Sodium 99 mg, Calcium 12 mg