A perfectly spiced cookie with the right amount of sweetness.
Ingredients
1 cup
Rolled oats- Gluten Free
1/2 cup
Gluten free flour
(low FODMAP gluten-free all-purpose; such as Bob Red Mill’s Gluten Free Flour)
1/2 cup
Raisins, seedless (sultana)
1/4 cup
Sunflower seeds
(raw)
1/4 cup
Walnuts
(chopped lightly toasted)
2 tbsp
Flaxseeds
(ground)
2 tbsp
Hemp seeds, shelled
1 1/2 tsp
Cinnamon
1/2 tsp
Baking powder
1/4 tsp
Salt
1/2 cup
Apple
(grated pink lady, skin on, cored and seeds removed)
1/4 cup
Maple syrup
1/4 cup
Vegetable oil
1 tsp
Vanilla extract, pure
Instructions
Position the rack in the middle of the oven. Preheat the oven to 325°F (165°C). Line a baking pan with parchment paper and set aside.
In a large mixing bowl, whisk together the oats, flour, raisins, sunflower seeds, walnuts, flax seeds, hemp seeds, cinnamon, baking powder and salt.
In a small bowl, whisk together the grated apple, maple syrup, oil and vanilla. Combine the wet and the dry mixtures and fold them together very well.
Scoop out 8 cookies, each about 1/4 cup (60 ml) in size, evenly spaced on the prepared pan. Press each one down so that the cookies are about 1/2-inch thick.
Bake for 15 to 20 minutes or until dry on the bottom and lightly browned. Cool pan completely on the rack. Cookies are ready to eat or may be stored in an airtight container at room temperature for up to 4 days.
Notes:
Low FODMAP serving: 1 cookie per serving
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
Dietitian approved low FODMAP recipe August 5 2024.
