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) Bob’s Red Mill Gluten-Free 1:1 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.
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack, Dessert
- Method: Bake
- Cuisine: American
Keywords: hiking, camping, snack, gluten free, dairy free, FODMAP friendly