Description
These 12-ingredient Low FODMAP Trail Cookies are delightful oatmeal cookies dotted with FODMAP-friendly amounts of dried cranberries, mini chocolate chips, and crunchy pecans.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup Bob’s Red Mill Gluten Free 1:1 Flour (in the blue bag) or King Arthur Gluten Free Measure for Measure Flour // see note
- 1 ½ cups rolled oats
- ¼ cup (40 grams) Enjoy Life Mini Chocolate Chips
- ¼ cup (28 grams) loosely packed dried cranberries
- ¼ cup (30 grams) chopped pecans
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a stand mixer with the paddle attachment, mix the butter, brown sugar, and granulated sugar until smooth.
- Add in the egg, vanilla extract, baking soda, and salt. Stir until mixed.
- Working in batches, stir in the gluten-free flour until well mixed. Remember to scrape the sides of the bowl.
- Stir in the oats, chocolate chips, cranberries, and pecans until evenly distributed. Due to the thickness, I do this step by hand with a silicone scoopula because I don’t feel comfortable taxing the motor of my stand mixer.
- Place heaping tablespoons of dough on the parchment-lined baking sheet.
- Bake for 12-18 minutes, depending on your preferred cookie texture. Actual baking time may vary depending on your oven, location, climate, etc. Remove cookies from the oven.
- Optional *purely aesthetic* step: Select a glass with a diameter similar to the cookies. Flip the glass over a cookie and gently set it on the baking sheet. Swirl the cookie within the open part of the glass a couple of times to create a more perfectly round cookie. Repeat.
- Cool the cookies on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to finish cooling.
- Enjoy when the cookies are still slightly warm, or cool completely and transfer to an airtight container.
Storage: Cooled cookies can be stored in an airtight container at room temperature for 3-4 days. Heads up, gluten-free goodies tend to dry out more quickly than their wheat-containing equivalents. These cookies can also be frozen for up to 3 months.
Notes
Low FODMAP Serving: At publication time, a serving size of 1 cookie uses low FODMAP ingredients. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or the "FODMAP Notes" section (above the recipe).
Gluten Free Flour and Baking Time: I tested this recipe with both Bob’s Red Mill (BRM) Gluten Free 1:1 Flour (in the blue bag) and King Arthur (KA) Gluten Free Measure for Measure Flour. I found that cookies made with KA flour required a longer baking time to achieve similar doneness. My preferred doneness was achieved at 13 minutes with BRM and 17 minutes for KA.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Low FODMAP