My favorite cookie by far is oatmeal…though I can’t say I would turn down a good peanut butter or chocolate chip cookie anytime soon either! BUT, I have to admit I make a darn good oatmeal cookie. Today’s recipe is a mini low FODMAP version of your traditional oatmeal cookie. So cute, right?
I made the dough into 4 long 1 1/2 inch diameter logs about 1 foot long, wrapped them up in wax paper and tossed them in the freezer. Each log makes about 20 mini cookies.
When I was a little girl, there were these itty bitty cookies called Holly Hobby’s mini chocolate chip cookies. I thought they were the cutest things ever. And… they are the inspiration for trying a mini cookie today. I love Bob’s Red Mill Oat products best…available in gluten free oats if you also need to restrict gluten.You can make the dough in any size thickness you like–just adjust the cooking time if the cookie rolls and slices are larger.
And…the Gluten free Cookbook winner is…Robin! This weekend…I will post my probiotic post! Promise.
Here is my low FODMAP cookie recipe.
- Makes about 80 mini cookies (dough can be frozen for up to 2 weeks)
- 1/4 cup butter, at room temperature
- 1/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup oat flour (use gluten free if also following GF diet; I used Bob's Red Mill)
- 1 1/2 cup old fashioned or quick oats (use GF oats if following gluten free diet, I used Bob's Red Mill)
- 1/2 teaspoon baking soda
- Cream butter and sugars in medium size bowl.
- Add egg and vanilla to blend.
- Mix in oats, and baking soda.
- Get 4 pieces of parchment paper about 1 foot long.
- Add a little oat flour and add about 1/4 of the dough on each piece of paper.
- Roll dough into snake like roll about 1 1/2 inch in diameter and about 10-12 inches long.
- Place dough in freezer for at least 3 hours or overnight.
- Slice dough into 1/2 inch rounds and bake in preheated 350 degree oven for approximately 6 minutes.