Chewy Low-FODMAP Oatmeal Cookies; Gluten-free, Dairy-free

Print Friendly Version

Chewy, soft and delicious, low-FODMAP Oatmeal Cookies are one of my favorites.  This recipe is a no-fail way to make low-FODMAP Chewy Oatmeal Cookies.

Enjoy them in a classic form, with no stir-ins, or dress up these low-FODMAP Chewy Oatmeal Cookies with dried cranberries, raisins, walnuts or chocolate chips.  Or add all-of-the-above!

You can check out over 300 more low-FODMAP recipes on my blog such as:

IBS-friendly and so delicious!

Be healthy and happy,

Rachel Pauls, MD

Chewy Low-FODMAP Oatmeal Cookies; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yields 20-24 cookies depending on size

Serving size: 1-2 cookies

Prep time: 15 min

Bake time: 10-12 min

Bake 350 F


  • 1/2 cup (8 tablespoons) unsalted butter or vegan margarine for dairy-free version
    • You can also substitute vegetable shortening, but this will result in a crisper low-FODMAP Oatmeal cookie
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup low-FODMAP, gluten-free flour (I used Authentic Foods GF Classical Blend- my favorite low-FODMAP flour for baking, see why in my low-FODMAP Bake Off blog!)
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum, if not already added to your flour choice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup gluten-free traditional rolled oats
  • Vegetable shortening or parchment paper/silastic baking mat for baking trays
  • Optional 1 cup low-FODMAP stir-ins:
    • Semi-sweet chocolate chips, walnuts, chopped pecans, raisins or dried cranberries
      • I toast my pecans for enhanced flavor in the cookie- totally worth the extra 5 minutes 😉
    • One cup of cranberries/raisins is about 130 g (for raisins, 13 g is one low-FODMAP serving, for cranberries 15 g is one low-FODMAP serving)


  • Prepare baking sheet with shortening or parchment paper/baking mat
  • Preheat oven to 350 F, place rack in center of oven
  • In large bowl of electric mixer with flat paddle, beat butter/vegan spread and sugars until light and fluffy
  • Add egg and vanilla and mix on low-medium speed until well combined, scraping down bowl as necessary
  • In a separate medium bowl, whisk together low-FODMAP flour, baking powder, baking soda, xanthan gum, salt and cinnamon
  • Slowly add dry ingredients to the mixing bowl and combine on low until doughy
  • Fold in oats and optional stir-ins by hand
  • Drop by heaped teaspoons onto cookie sheet about 1 inch apart as they will spread
  • Bake for 10-15 min
    • If making larger cookies, may need to increase baking time slightly
  • Cool on cookie-sheet until bottoms are firm
    • They will be delicate when first out of oven, will harden up with cooling
  • Store in covered container for 2-3 days or freeze

The chocolate chips are the perfect addition for these chewy low-FODMAP Oatmeal Cookies…

  • Take a bite!

  • Or try cranberries and pecans for these low-FODMAP Oatmeal Cookies…they go perfectly with low-FODMAP milk.

  • Which is your favorite low-FODMAP Oatmal Cookie stir-in? 😉

Comments Rating 5 (9 reviews)

29 Responses

  1. Delicious!

    Lovely texture, easy to make – just difficult not to eat too many! I added choc chips and ginger. Will definitely make again.

    1. Fiona,
      Thank you for your compliments! We always have the same problem with these cookies too. It’s hard not to eat the whole batch! Hope you have a wonderful day. ?

  2. Perfect crispiness

    I made these with pecans and dried cranberries and they were delicious. I used King Arthur’s gluten free flour mix. Crispy but not brittle or crumbly. Just right! I will definitely be making these again!!! They were also popular with non-Fodmap conscious friend!! Like the other reviewer, I am having trouble staying out of the cookie jar. Thanks for a great recipe!!

  3. Hard to get hold of good shop bought gluten free crunchy biscuits , and especially now with the lockdown and supermarkets empty of some products. Luckily I had all the ingredients, and also lucky I chose this recipe.
    Really good texture and taste.
    I used toasted pumpkin and sunflower seeds, cranberries and goji berries as I can eat those. My mixture came out a little thick, so added little milk and used a small dessert spoon size and flattened them slightly before baking.
    Perfect. ?

    1. Thank you so much Hayley!
      We are are super happy your family loved the recipe. Your review is inspiring for us 🙂

  4. Even with substitutes....

    Hi! I replaced the sugar with 1/3 cup of maple syrup, made my own flour mix kinda mishmash (can’t do the regular ones due to corn and potato sensitivities), and did half teaspoon ginger, half cinnamon.
    Also, I didn’t have xanthan gum, but added some flax meal…. Turned out nice, and yummy! More crisp on the edges and soft in the middle than chewy, but still hard to not eat so many to make it moderate FoDMAP.

    1. Shannon, this is amazing!
      You are so creative with your modifications and we. are thrilled to hear the cookies were a hit with your tummy.
      Stay in touch, feedback like this makes our day!!

  5. So easy!

    I just came upon this recipe. I don’t have a mixer so used my food processor. Turned out FANTASTIC! It’s so hard to find low Fodmop cookies online let alone at a market.
    Thanks for sharing this recipe. I will be making it again and again 🙂

  6. Party in my Mouth!

    Modified the ingredients as I prefer a good crunchy biscuit. Used shortening instead, 1/2 and 1/2 toasted chopped pecan and dried cranberries, 3/4 white with 1/4 dark brown sugar and ended up with a little less than 50 biscuits (haven’t a clue how it yielded so many as I dropped heaped teaspoonfuls as instructed), but I certainly am not complaining about the excess amount – bonus!
    Did 13 mins at 180 Celsius and OMG! Crunchy mouthfuls of heaven! Yum and thanks ?!

    1. Love this!!
      Thank you for your comments and suggestions. So good to hear from you 🙂
      Have a wonderful day!

  7. Love these

    Made these for the first time. Disappeared so fast have to make more. Delivered to friends and the raved about them. ??

  8. Made these several times-delicious!

    Thanks for sharing this recipe! These are great on my GI system and the whole family loves them!

    1. Heather!
      Love to hear from you! Thanks so much for commenting. Stay in touch with us 🙂

  9. You’d never know these were GF – other than the nice crispness that gf flour often results in. Agree with one of prior posts that this is the best gf cookie Ive ever made.

    1. Hi Brandy,
      These cookies would be great to freeze. Just make sure you store in an airtight container before doing so. We suggest a month for best results. Good luck!

  10. Delicious

    These cookies were fantastic! The texture and taste are perfect! Like many other reviewers, it’s a challenge to stay away from the cookies.

  11. These were a huge hit with the whole family! I was out of eggs so used a flax egg which with the Earth Balance I always use, made them vegan as well. They were gluten free, dairy free, fodmap friendly and Delicious! Thanks for another winning recipe!

    1. Cynthia,
      Thanks so much for reaching out! I’m so happy the flax egg worked, haven’t tried with this recipe. Please stay in touch and have a wonderful day.

Leave a Reply

Your email address will not be published. Required fields are marked *


As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

Enjoy everything my site has to offer!

More about me


Dr. Rachel’s Guide to Starting the Low-FODMAP Diet
Dr. Rachel’s Favorite Low-FODMAP Asian Recipes; Gluten-free, Gut Friendly
Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes