Mini Oat Coins

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?mini cookies with tea

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.mini cookies on doilyYou can make the dough in any size thickness you like–just adjust the cooking time if the cookie rolls and slices are larger.

cookies and dhalia

And…the Gluten free Cookbook winner is…Robin! This weekend…I will post my probiotic post! Promise.

Here is my low FODMAP cookie recipe.

Mini Oat Coins

Ingredients

  • 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

Instructions

  1. Cream butter and sugars in medium size bowl.
  2. Add egg and vanilla to blend.
  3. Mix in oats, and baking soda.
  4. Get 4 pieces of parchment paper about 1 foot long.
  5. Add a little oat flour and add about 1/4 of the dough on each piece of paper.
  6. Roll dough into snake like roll about 1 1/2 inch in diameter and about 10-12 inches long.
  7. Place dough in freezer for at least 3 hours or overnight.
  8. Slice dough into 1/2 inch rounds and bake in preheated 350 degree oven for approximately 6 minutes.
https://blog.katescarlata.com/2014/10/24/mini-oat-coins/

16 replies on “Mini Oat Coins

  • Liz

    Hi Kate,
    I just ordered a bread machine so I can make gluten free bread without additives. I researched substitutes for gums, and the suggestions were chia seeds, psyllium seeds or husks, flaxseed, and possibly egg whites. The seeds concern me because of my IBS, but I’m not sure egg whites would adequately replace gluten. Any ideas or suggestions would be greatly appreciated!

  • Lauren

    Hi Kate,

    For the mini oat coins, how many cookies would you suggest can be eaten before it becomes un-FODMAP friendly?

    Thanks!
    Lauren

  • Vanessa

    Hello! Could you sub another gluten free flour for the oat flour? I currently use Pamela’s Baking mix and have good luck with my GF baked goods. As always, thank you for sharing yummy recipes!!

  • Robin

    Hi!

    Have you ever used unsweetened applesauce in place of butter or fat in your cookie recipes. I use unsweetened applesauce in cake and brownie recipes but not in oatmeal cookies – have you had any luck with a dairy free/cholesterol free fat substitute in your recipe?

    • katescarlata

      I typically avoid applesauce as it is a source of excess fructose–so not FODMAP friendly. I usually just use oil or sometimes all natural nut or seed butter when I want a dairy free/cholesterol free version of some of my recipes.

    • sally

      looking again at the recipe, adding the “oats” to the creamed butter and sugar mixture, does that mean add in the both oats, oat flour and regular oats? Then you roll the logs in a little oat flour?

      Thanks so much!!

      SL

  • Thomas Moore

    Hello. I was told by my dietitian to avoid sugars. Table sugar, brown sugar etc. Is there something special about the sugar used in there cookies? Thank you for your time.

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