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10 Min |
20 Min |
Makes 10 cookies; serving size 1 cookie |
Fody's Low FODMAP Cinnamon Raisin Walnut Breakfast Cookies
Description of Fody's Low FODMAP Cinnamon Raisin Walnut Breakfast Cookies
Cookies for breakfast? Why not, if they contain protein and fiber and all kinds of low FODMAP goodness? In this version I have combined oats, seeds, nuts, mashed banana, cinnamon, and raisins.
These low FODMAP cookies are easy to make and in the morning they will be bring a huge smile to your face because you are getting to eat cookies for breakfast AND they are low FODMAP and won’t upset your digestion. They're easy to pack, too, making them ideal low FODMAP snacks to pack for work or school.
You can leave the walnuts out to make these nut-free.
Fody's Low FODMAP Cinnamon Raisin Walnut Breakfast Cookies Ingredients
- 1 cup (99 g) old-fashioned rolled oats; use gluten-free if following a gluten-free diet
- 1/2 cup (73 g) low FODMAP gluten-free all-purpose flour, such as Bob Red Mill’s Gluten-Free 1 to 1 Baking Flour
- 1/2 cup (83 g) raisins
- ¼ cup (25 g) toasted walnut halves, finely chopped
- 2 tablespoons chia seeds
- 2 tablespoons ground flax seeds
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
- 1/4 teaspoon salt
- 1 small, very ripe banana (75g), fork mashed 1/4 cup (60 ml) maple syrup
- 1/4 cup (60 ml) neutral-flavored vegetable oil, such as rice bran or canola
- 1 teaspoon vanilla extract
Directions for Fody's Low FODMAP Cinnamon Raisin Walnut Breakfast Cookies
Preheat oven to 325 ℉ (165 ℃). Line a baking pan with parchment paper; set aside
In a large mixing bowl place the oats, flour, raisins, nuts, chia seeds, flax seeds, cinnamon, baking powder and salt and whisk together to blend and combine. Make a well in the center.
In a small bowl, whisk together the mashed banana, maple syrup, oil and vanilla. Pour onto dry mixture and fold together very well. Dole out 10 cookies evenly spaced on prepared pan. They will not spread much at all. Press each one down using your palm so that the cookies are about 1/2-inch (12 mm) thick. This step is very important for even baking.
Bake for 15 to 20 minutes or until dry on the bottom (you should be able to lift a cookie) and just beginning to take on some color. Cool pan completely on rack. Low FODMAP breakfast cookies are ready to eat or may be stored in an airtight container at room temperature for up to 4 days.
About the Chef
Dédé Wilson
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
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