Okay, I literally cannot stop eating these.  Thank goodness I’ve been hitting the gym a lot.  

(I promise I will get some non-blurry pictures of everything on this blog at some point.  Until then…)

Full credit to Kate Scarlata for this recipe - I made a few tweaks for my personal taste.  I also refrigerate my dough because I like how it gives the cookies some structure.  Try not to eat it all before it goes into the oven.


  • 1 stick (8T) butter, at room temperature (this is very important - if the butter is too hard/cold, it will not combine well)
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup oat flour (I use Arrowhead Mills Organic Oat Flour)
  • 1/2 tsp baking soda
  • 1 1/2 cup rolled oats
  • 3/4 cup chopped cashews (CAUTION!) or walnuts (Kate uses walnuts, I prefer cashews! I tried pecans but I didn’t love the flavor.  Peanuts might work, though.  ****Obviously, don’t use any nut that gives you FODMAP-related symptoms.  Cashews seem to be kind to me but I try to not eat too too many of these cookies at once, as cashews do have some FODMAPs in them.  So - use with caution but if you are past the elimination phase, see if cashews can work for you because they are delicious! ******Seriously if cashews give you grief, don’t eat them, as they have been recently labeled a FODMAP offender.)
  • 1 oz. Gharidelli 60% bittersweet chocolate or other high quality baking dark chocolate (I actually don’t like a lot of chocolate in my chocolate chip cookies, so add more if you do), finely chopped/shaved  OR 3/4 cup dark chocolate chips, unchopped (I tried this recently and preferred it to the shaved chocolate)


  • Mix butter and sugars until creamy.
  • Blend in egg and vanilla.  (I usually whip mine for a while because I think it helps the cookies get slightly fluffier)
  • Stir in oat flour and baking soda.
  • Fold in oats, nuts and chocolate.
  • Refrigerate for at least 30 minutes (longer is better, if you can manage not to eat all the dough).
  • Preheat oven to 350 degrees F.
  • Shape dough into small pucks, about 1/2 inch thick and 1.5 inches in diameter (I make a circle between my index finger and thumb as a rough guide for size).
  • Bake for about 11-13 minutes–should be slightly gooey in middle but every so lightly browning on the bottom and edges.
  • Let cool for a few minutes on baking sheet after removing from oven. 
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|   Tags: low fodmap fodmaps fructmal fructose malabsorption low fodmap cookies low fodmap oatmeal cookies low fodmap chocolate chip cookies COOKIES low FODMAP recipe