low FODMAP oatmeal cookies - karlijnskitchen.com

Low FODMAP oatmeal cookies with chocolate chips

I had a lot of oats and oat flour in my pantry and especially the oat flour was getting close to the expiration date. So that asked for a recipe with oat flour! A few weeks ago, I got some questions to make some more healthy baking and breakfast recipes and therefore low FODMAP oatmeal cookies with chocolate chips sounded like a very good idea. Delicious soft oatmeal cookies, yummm!

This recipe is lactose-free, but also dairy-free. If you eat dairy-free, make sure that you use chocolate chips that don’t contain any milk. You can also use dairy-free dark chocolate and chop that up. I used dark chocolate chips.

Note: oatmeal is limited low FODMAP. If you make 12 cookies, 1 cookie contains 25 g oatmeal. Oatmeal is low FODMAP up to 60 g per serving. If you are still in the elimination phase or reintroduction phase, I advise to not eat more than 2 cookies per serving.

Will you let me know if you have made my low FODMAP oatmeal cookies? I would love it if you would let me know what you think about the recipe by leaving a reaction and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

low FODMAP oatmeal cookies - karlijnskitchen.com

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low FODMAP havermoutkoekjes - karlijnskitchen.com

Low FODMAP oatmeal cookies with chocolate chips


  • Author: Karlijn
  • Total Time: 50 min
  • Servings: 12 1x

Description

Low FODMAP oatmeal cookies with chocolate chips. Healthy oatmeal cookies that are also gluten-free and lactose-free besides low FODMAP.


Ingredients

Scale

This recipe is based on this recipe by Gluten-free on a Shoestring

  • 125 g (1 1/4 cups) oatmeal (use certified gluten-free oats if necessary)
  • 180 g (1 1/2 cups) oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 55 g (4 tbsp) coconut oil, melted and cooled
  • 2 medium-sized bananas (about 200 g)
  • 1 medium egg, at room temperature
  • 80 g (1/4 cup) rice syrup
  • 80 g (about 1/2 cup) dark chocolate chips

Instructions

  1. Pre-heat the oven to 180 degrees Celsius. Cover a baking sheet with baking parchment.
  2. Put the oatmeal, oat flour, baking soda and salt together in a bowl and mix together.
  3. Mash the bananas.
  4. Make a well in the centre of the flour and add the coconut oil, mashed bananas, the egg and the rice syrup. Mix together.
  5. Finally, add the chocolate chips and stir everything together.
  6. Put the bowl into the fridge and leave for about 15 minutes, so the dough can firm up.
  7. Use two spoons (or an ice cream scoop) and spoon 12 heaps of dough onto the baking sheet. Form them into a cookie shape with your fingers.
  8. Put the cookies into the oven and bake them for about 18 minutes until they have turned golden-brown.
  9. Leave the cookies to cool down and serve.

Notes

Note: oatmeal is limited low FODMAP. If you make 12 cookies, 1 cookie contains 25 g oatmeal. Oatmeal is low FODMAP up to 60 g per serving. If you are still in the elimination phase or reintroduction phase, I advise to not eat more than 2 cookies per serving.

  • Prep Time: 30 min
  • Cook Time: 20 min
  • Category: Baking
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie (1/12)
  • Calories: 211
  • Sugar: 10
  • Fat: 9
  • Carbohydrates: 27
  • Fiber: 3
  • Protein: 5

Keywords: oatmeal cookies, oat cookies, low FODMAP oatmeal cookies, gluten-free oat cookies

low FODMAP oatmeal cookies - karlijnskitchen.com

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