Low FODMAP Trail Cookies

These Low FODMAP Trail Cookies have a shortbread cookie-like texture and are packed with whole grain oats, sweet raisins, crunchy walnuts, and mini chocolate chips. Enjoy as a trail snack or healthier sweet treat. 

My sister and I are on a mission to visit (and hike in) all of the US National Parks and all of the Minnesota State Parks. To help meet these goals, we’ve been taking annual hiking trips to slowly but surely check off destinations from our bucket lists.

This summer, we’re headed to the beautiful North Shore for our hiking trip. So, I’ve been playing around with some “healthier” low FODMAP snack recipes, like these low FODMAP trail cookies, that we can pack, camp, and hike with.

It was perfect timing because this month’s Recipe Redux challenge was to create a “healthier” snack to pack.

These Low FODMAP Trail Cookies have a shortbread-like texture (my fave) and is packed with whole grain rolled oats, raisins (which can be low FODMAP), crunchy walnuts (hello, heart-healthy fats), and mini chocolate chips (for fun).

Ingredients Needed for These Cookies

These Low FODMAP Trail Cookies call for some low FODMAP baking staples and a few fun mix-ins. The ingredients you’ll need to make these trail cookies include:

• Old fashioned rolled oats
• Gluten-free all-purpose baking flour
• Baking soda
• Ground cinnamon
• Maple syrup
• Coconut oil
• Large eggs
• Vanilla extract
• Enjoy Life Mini Chocolate Chips
• Raisins 
• Chopped walnuts

Bolded ingredients have FODMAP limits. I’ve developed this recipe so that one serving (one cookie) contains low FODMAP amounts of these foods. Please refer to your Monash University FODMAP app for more information.

How to Make Trail Cookies

First, preheat your oven to 350°F. Line a baking sheet with parchment paper. 

Prep dry ingredients. In a large bowl, mix together rolled oats, gluten-free flour, baking soda, and cinnamon.

Prep wet ingredients. In a medium bowl, whisk together maple syrup, melted coconut oil, egg, and vanilla extract until well-combined.

Make the cookie batter. Add the wet mixture to the dry ingredients and stir to combine. 

Add fun and nutritious mix-ins. Fold in the chocolate chips, raisins, and walnuts. 

Roll, roll, roll. Form the dough into 16 small balls and place them on the prepared baking sheet. The dough can be sticky. To make things easier, I coated my hands with a little nonstick cooking spray and re-applied every 3 to 4 cookies.

Flatten with a glass. Coat the bottom of a glass with nonstick cooking spray and use it to slightly flatten each ball of dough.

Bake and cool. Bake the cookies for 9-12 minutes or until the edges are starting to brown and the centers are set. Transfer cookies to a wire and cool. Serve cookies slightly warm or cool completely and transfer cookies to an airtight container.

Storage. Store at room temperature for up to 3 days or freeze for up to 2 months. 

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