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.
- 1 cup (96 grams) old fashioned rolled oats (use gluten-free oats for gluten-free)
- 1 cup (148 grams) gluten-free all-purpose baking flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (40 grams) Enjoy Life Mini Chocolate Chips
- ¼ cup (28 grams) loosely-packed raisins
- ¼ cup (30 grams) chopped walnuts
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix together rolled oats, gluten-free flour, baking soda, and cinnamon.
- In a medium bowl, whisk together maple syrup, melted coconut oil, egg, and vanilla extract until well-combined. Add the wet mixture to the dry ingredients and stir to combine.
- Fold in the chocolate chips, raisins, and walnuts.
- Form the dough into 16 small balls and place them on the prepared baking sheet. Coat the bottom of a glass with nonstick cooking spray and use it to slightly flatten each ball of dough.
- Bake the cookies for 9-12 minutes or until the edges are just golden 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.
- Store at room temperature for up to 3 days or freeze for up to 2 months.
- Category: Snack, Dessert
- Method: Bake
- Cuisine: American
Keywords: hiking, camping, snack, gluten free, dairy free, FODMAP friendly