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Low FODMAP Trail Mix Cookies

Low FODMAP Trail Mix Cookies
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5 from 1 review

Looking for an easy FODMAP friendly snack? Try these low FODMAP trail mix cookies. Packed with protein, they make a great breakfast on the go or a filling post-workout snack.

Ingredients

  • 2 tbsp olive oil
  • 2 cup rolled oats
  • 1/2 cup sunflower seeds (hulled)
  • 1/2 cup pumpkin seeds
  • 1/4 cup butter (melted)
  • 1/2 cup gluten-free flour
  • 3/4 cup unsweetened coconut, shredded
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 2 lg eggs
  • 1/2 cup 100% peanut butter
  • 1/2 cup sugar
  • 1 cup low FODMAP chocolate chips (optional)

Instructions

  1. Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside.
  2. Place olive oil, oats, and seeds in a large pot and toast over medium heat. Once you can smell them, dump the oats and seeds onto a large bowl to cool. Melt your butter in the heated pot and set aside.
  3. Add flour, coconut, cinnamon, baking powder, baking soda, and salt into the cooled oat mixture. Stir gently to coat oats and seeds with flour and seasoning.
  4. In a separate bowl, mix together eggs, vanilla, melted butter, peanut butter, and sugar. Stir until the mixture is smooth.
  5. Fold the wet mixture into the dry mixture until the ingredients are fully combined. (You can add 1 cup of low FODMAP chocolate chips now if you’re into that!)
  6. Place your dough onto the cookie sheet (about 2 tbsp per cookie). They won’t spread, so make sure you pat them down with a spoon until they’re the thickness you want.
  7. Bake each tray individually for 8-12 minutes. Cool cookies on a wire rack then seal in an airtight container or freeze.

Notes

Recommended low FODMAP serving – 2 cookies per sitting

Find it online: https://www.fodmapformula.com/low-fodmap-trail-mix-cookies/