Low-FODMAP & Gluten-free White Chocolate Macadamia Oatcakes

I have been staring at packages of oat cakes at the grocery store and could not wait to try a recipe for these myself.

I love the idea of a healthy sweet and salty treat, that goes great for breakfast or dessert.

Oat ‘cakes’ are more of a cookie (or “biscuit”) than a cake, and are common in Scotland as well as parts of Canada.  My version is cut in rectangles, like they do in Nova Scotia.  However, you could easily make them round if you prefer.

If you want to flavor your oat cakes like a cookie (my preference), then try my version with white chocolate and macadamia.  But if you want to decrease the sugar, you can make these plain, and they will still be amazing.

FODMAP fact: Oats are low in FODMAPs, but old-fashioned oats have the largest allocated serving size of the different varieties. You can have 1/2 cup of uncooked old-fashioned oats during the elimination phase.  In contrast, steel-cut oats (or groats) and ‘quick’ oats are low in FODMAPs at servings of 1/4 cup; still an ample amount for a filling meal.  For this recipe, I recommend sticking to the old-fashioned variety!

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Or check out over 500 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

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Low-FODMAP & Gluten-free White Chocolate Macadamia Oatcakes

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A low-FODMAP recipe for White Chocolate Macadamia Nut Oat Cakes.  Healthy, energizing and delicious.  Gluten-free, IBS and gut-friendly!

  • Author: Dr. Rachel Pauls
  • Prep Time: 15 min
  • Chilling Time: 15 min
  • Cook Time: 15 min
  • Total Time: 45 min
  • Yield: 12 servings 1x
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: Scottish, Canadian
  • Diet: Gluten Free

Ingredients

Scale
  • 1/4 cup hot water
  • 1/4 teaspoon baking soda
  • 2 cups low-FODMAP, gluten-free, old-fashioned rolled oats*
  • 1 cup low-FODMAP, gluten-free, all-purpose flour
  • 1/2 teaspoon xanthan gum, if not added to your flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, softened*
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla
  • 1/4 cup finely chopped macadamia nuts*
  • 1/4 cup white chocolate chips*

Instructions

  • Preheat oven to 400 degrees and line baking sheet with parchment paper or silicone liners
  • Dissolve baking soda in hot water (add a little more water if needed)
  • In a large bowl, whisk together oats, LF flour, xanthan gum (if using), salt and brown sugar
  • Add in the butter until well mixed, then the baking soda/water mixture and vanilla
  • Stir in the nuts and white chocolate chips
  • Mold dough into a ball, then press or roll it out onto your sheet to a rectangle, about 1/4 inch thick
  • Cover and chill the dough for 10-15 minutes, then remove and score with your knife to form 10 or more squares or rectangles
  • Bake for 15-20 minutes until they are golden brown and crisp
  • Separate the sections along the score lines with a thin knife or spatula and then allow them to cool completely on a wire rack

Notes

  • Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
  • Old fashioned rolled oats are low-FODMAP in 1/2 cup servings, do not substitute quick oats
  • Butter is naturally low in lactose and FODMAPs
  • You may also use butterscotch chips (similar to white chocolate in ingredients), or semisweet chocolate chips.  White chocolate is low-FODMAP in 25g servings

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Comments Rating 5 (1 review)

2 Responses

  1. Oat cakes are my favorite snack and this version is a great idea. I can’t stop eating these, the texture is just the best.






    1. Hi Benjamin,
      Thanks so much. I adore these too!
      You made my day. Please stay in touch!
      ~Rachel

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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.

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