Low FODMAP Blueberry Breakfast Cookies
Need a tasty breakfast you can take on-the-go? Start your day right with these easy low FODMAP blueberry breakfast cookies!
- Prep Time: 40
- Cook Time: 15
- Total Time: 55 minutes
- Yield: 24 cookies
- Category: breakfast, snack
- Method: baking
- Cuisine: american
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 2 lg eggs
- 1 tsp pure vanilla extract
- 1 + 1/2 cup low FODMAP flour
- 3 cup rolled oats
- 1/4 cup sliced almonds, crushed
- 1 cup blueberries
Instructions
- Line two baking sheets with parchment paper.
- Place your butter in a large bowl and mix on medium speed until it’s fluffy (about 4 minutes).
- Add both types of sugar, baking powder, baking soda, cinnamon, and salt and beat for another 1-2 minutes.
- Add the eggs and vanilla and mix again until combined. Then mix in the flour, oats, and almonds with a wooden spoon. Followed by the blueberries.
- Scoop out your dough into 24 evenly sized cookies and divide them between the two trays. Cover the trays with plastic wrap and refrigerate the cookies for 30 minutes.
- Preheat your oven to 375 degrees.
- Bake the cookies, one tray at a time, for 15 minutes (or until the center of each cookie is set). Cool the cookies on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Recommended low FODMAP serving – 2 cookies per sitting
Cookies can be frozen in a freezer-proof container for up to 3 months and can be eaten straight out of the freezer