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closeup of Low FODMAP Pumpkin Cranberry Oat Breakfast Cookies on parchment paper

Low FODMAP Pumpkin Cranberry Oat Breakfast Cookies

Yes you can have healthy cookies for breakfast - and they are low FODMAP, gluten-free AND vegan!

Low FODMAP Serving Size Info: Makes 10 cookies; serving size 1 cookie

Course: Breakfast, Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 10 cookies
Calories: 241 kcal
Author: Dédé Wilson

Ingredients:

  • 1 cup (99 g) old-fashioned oats; use gluten-free of following a gluten-free diet
  • 1/2 cup (73 g) low FODMAP gluten-free all-purpose flour, such as Bob Red Mill’s Gluten-Free 1 to 1 Baking Flour
  • 1/2 cup (80 g) dried cranberries, chopped
  • 1/2 cup (59 g) raw pepitas
  • 2 tablespoons ground flax seeds
  • 2 tablespoons hemp seeds
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
  • 1/4 teaspoon salt
  • 1/2 cup (122 g) pure canned pumpkin
  • 1/4 cup (60 ml) maple syrup
  • 1/4 cup (60 ml) vegetable oil
  • 1 teaspoon vanilla extract

Preparation:

  1. Position rack in middle of oven. Preheat oven to 325°F/165°C. Line a half-sheet baking pan with parchment paper; set aside

  2. In a large mixing bowl place the oats, flour, cranberries, Pepitas, flax seeds, hemp seeds, cinnamon, baking powder and salt and whisk together to blend and combine. Make a well in the center.

  3. In a small bowl, whisk together the pumpkin, maple syrup, oil and vanilla. Pour onto dry mixture and fold together very well. Dole out 10 cookies, each a scant 1/4 cup (60 ml) in size, evenly spaced on the prepared pan. Don’t worry because they will not spread much at all. Press each one down using your palm so that the cookies are about 1/2-inch (12 mm) thick.

  4. Bake for 15 to 20 minutes or until dry on the bottom (you should be able to lift a cookie) and just beginning to take on some color. Cool pan completely on rack. Cookies are ready to eat or may be stored in an airtight container at room temperature for up to 4 days.

Tips

  • These cookies are hearty! The batter is a bit dense - make sure that you do press them down gently before baking so that they bake evenly.
Nutrition Facts
Low FODMAP Pumpkin Cranberry Oat Breakfast Cookies
Amount Per Serving
Calories 241 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Sodium 78mg3%
Potassium 145mg4%
Carbohydrates 25g8%
Fiber 3g12%
Sugar 8g9%
Protein 6g12%
Vitamin A 1855IU37%
Vitamin C 0.7mg1%
Calcium 25mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.