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.
Ingredients
- 1/2 cup butter (113 grams)
- 3/4 cup brown sugar gently packed
- 1 egg large
- 1 tsp vanilla
- 3/4 cup gluten-free flour I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1 Tbsp milk
- 1 1/4 cup rolled oats
- 1/2 cup sweetened shredded coconut
- 1 cup chocolate chips I like Hershey's Special Dark chocolate chips
Instructions
- 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 stir to completely melt the butter.
- Add vanilla and brown sugar to the butter and mix. Add the egg and beat to incorporate.
- Let the wet mix sit for 2 minutes, then beat on medium speed for 30 seconds. Repeat this process one more time.
- Meanwhile, mix the flour, salt, baking soda and cinnamon in a medium bowl. Add to the wet ingredients and mix to incorporate. Mix in the milk.
- 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.
Tried this recipe?Let us know how it was!