30-Minute Pumpkin Oat Energy Cookies; Low-FODMAP, Gluten-free, Vegan
An easy low-FODMAP 30-minute recipe for pumpkin oat ‘cookies’. Packed with energy, protein, and healthy fats, you will love this snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 15 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 & 1/2 cup traditional rolled oats
- 1 and 1/2 cups (350g) canned pure pumpkin*
- 2/3 cup almond, or sunflower seed butter*
- 1/2 cup flaxseed meal
- 2/3 cup oat flour
- 2/3 cup and 1 tablespoon pure maple syrup
- 1 heaped tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger (adjust to taste)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup chopped pecans, or semisweet chocolate chips, or both (I used both)
Instructions
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper or silicone baking sheets
- In a large mixing bowl, combine oats, pumpkin, almond or sunflower butter, flaxseed meal, oat flour, and maple syrup
- Mix to combine, then add the spices, baking soda, vanilla, and salt
- Taste, and add seasoning to preference
- Stir in nuts or chips by hand
- Scoop using a large cookie scoop, then form into 15-20 cookies
- Place on baking sheet about 1-inch apart and pat down slightly to 1/2 inch thick
- Bake 15-20 minutes or until set on the bottoms, and firm to touch
- Allow to cool on a wire rack, then store in an air tight container. May also be frozen
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, at time of posting
- Read about pumpkin and FODMAPS here: Canned pumpkin is low-FODMAP in 75g servings. You will use almost a full can with the above measurement
- If you tolerate peanuts, then peanut butter may be substituted for the nut butters
