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Low FODMAP oatmeal cookies with chocolate, coconut and cinnamon

I wrote all about whether oatmeal is good for IBS recently.  I shared my go-to overnight oats recipe, listed some links to other oat-based recipes, and offered up a number of strategies for incorporating more oats into your diet. 

One of these strategies is swapping your regular chocolate chip cookies for oatmeal chocolate chip cookies.

Problem is – I find oatmeal cookies pretty bland and unexciting -very white bread, very vanilla.  So over the years I spruced up my original oatmeal chocolate chip cookie recipe with coconut and cinnamon. 

When I tested this recipe with gluten-free flour, it worked quite well, and I could have left it at that.

But… I’m a die-hard baked good lover.  Some might call me a bit of a dessert snob (I’m OK with that).  I seek out fancy gourmet bakeries when I travel, and I’m willing to spend stupid amounts of money on quality pastries and chocolates (again, I’m OK with that).

So when I convert a favourite recipe to gluten-free, I try to compensate for the lost gluten (tears) with a special technique or ingredient.

For these cookies, that technique is browning the butter.  But I didn’t stop there.  I also employed a beat-and-rest strategy I gleaned from an out-of-this-world chocolate chip cookie recipe I discovered years ago.

As a result, these cookies take a bit more time to make, but the end product is a complex and caramel-y delight.

Plus, you can make them any time because you melt the butter rather than wait hours for your refrigerated butter to hit room temperature.

browned butter
Browning butter: 1) place butter in frying pan over medium heat. It will eventually boil and bubble loudly. 2) Pay close attention as the butter starts to brown because you can burn the butter in seconds. It’s ready when it looks like photo #2. 3) The solids in the butter should be a lovely caramel colour.

I tend to use Bob’s Red Mill “1 to 1 baking flour” (blue package) because most people swear by it and I find it does a decent job of replacing wheat flour.  I recently read that King Arthur’s “measure for measure” flour was good in cookies so I ordered it off Amazon and used it in this recipe – with success!

While you benefit from the oats in this recipe, make no mistake – this cookie isn’t what I’d call healthy.  It’s still a cookie!   High sugar, high fat, refined flour.  So eat these cookies sparingly. 

I keep them in an air-tight container in the freezer and pull one out to come to room temperature an hour before I want to eat it.  Then yumminess happens.

bowl of oatmeal with blueberries and banana slices
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low fodmap oatmeal chocolate chip cookie

Low FODMAP oatmeal chocolate chip cookies

Tired of bland oatmeal cookies? Yeah, me too.
This cookie's flavour melange of caramel, chocolate, coconut and cinnamon will leave you deeply satisfied.
Although oats are healthy, don't mistake this for a healthy cookie. It's still a cookie! But it's the perfect cookie for when you want a treat.
Prep Time 15 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 16 cookies


  • 1/2 cup butter (113 grams)
  • 3/4 cup brown sugar moderately packed
  • 1 egg large
  • 1 tsp vanilla
  • 3/4 cup low FODMAP flour I used…
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 1/4 cup rolled oats
  • 1/2 cup sweetened shredded coconut
  • 1 cup chocolate chips I like Hershey's Special Dark chocolate chips


  • Pre-heat oven to 325 F. Line cookie sheet with parchment paper or reusable cookie mat.
  • In a frying pan over medium heat, brown about 3/4 of the butter.
  • Put the remaining 1/4 butter in a large bowl and cut into smaller pieces.
  • Add the browned butter to the bowl with the firm butter and gently stir to completely melt the firm butter.
  • Add vanilla and brown sugar to the butter and mix.
  • Add the egg and beat to incorporate.
  • Let the wet mix sit for 3 minutes, then beat on medium speed for 30 seconds. Repeat this process two more times.
  • Meanwhile, mix the flour, salt, baking soda and cinnamon in a medium bowl. Add to the wet ingredients and mix.
  • Stir in the oats, coconut and chocolate chips.
  • Scoop 2-3 tablespoons of dough onto cookie sheet. Bake for 8-10 minutes until cookies are lightly golden brown. Cool on a cookie rack.
Keyword low FODMAP oatmeal chocolate chip cookies
Tried this recipe?Let us know how it was!

Hope you enjoyed this favourite cookie of mine!

xoAndrea, RD

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