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Low Fodmap Oatmeal Raisin Cookies

Low Fodmap oatmeal raisin cookies can be made with GF flour, and alternative butter. All low fodmap substitutions are listed in the ingredients.
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Prep Time 25 minutes
Cook Time 12 minutes
15 52 minutes
Total Time 37 minutes
Servings: 53 cookies
Course: Dessert
Cuisine: American
Calories: 84
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups AP FLour or King Arthur Measure for Measure GF Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup brown sugar packed
  • 2/3 cup white sugar
  • 1 1/2 cups oats
  • 1 cup salted butter or alternative butter safe to use in baking softened (I substitute 2 tbsp Crisco for 2 tbsp of the butter)
  • 1 large egg use pasteurized eggs if you want to lick the bowl.Trader Joe sells them.
  • 1 tsp vanilla
  • 1 cup raisins ( 1 Tbsp is fodmap safe) (or use GF chocolate chips)
  • 1 cup sweetened grated coconut (1/2 cup is fodmap safe)
  • 1/2 cup coarsely chopped pecans or walnuts (10 halves is fodmap safe)

Method
 

  1. Preheat the oven to 350°F. Take out a 2 cookie sheets and line with parchment paper.
  2. In a medium bowl, whisk the flour, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle, on medium speed, beat the chosen shortening (or butter and Crisco) until it's soft and creamy.
  4. Add the sugars slowly and cream until soft and fluffy. Turn off the mixer and scrape the sides of the bowl. Turn the mixer back on to medium and beat in the egg and the vanilla.
  5. Turn off the mixer and scrape down the sides of the bowl. Turn the mixer to low and add the flour mixture a little at a time, making sure each increment of flour mixture gets incorporated before adding more.
  6. Stop the mixer and scrape down the sides. Take off the paddle and swipe down the batter on the paddle, putting it into the bowl with the rest of the batter.
  7. Add the coconut, oats, raisins (or chips) and pecans, and stir everything together using a big wooden spoon or rubber spatula. When all is combined, set aside.
  8. Place your parchment lined baking sheet next to the batter bowl. Using a small cookie scoop, scoop out a slightly rounded scoop of batter and place it an inch apart on the baking sheet. When you have 15 scoops of batter on the baking sheet, flatten each one with the back of a fork or the bottom of a juice glass that you dipped in sugar to keep it from sticking before pressing down on the cookie. Place the cookie sheets side by side in the center of the oven.
  9. Set the timer for 12 minutes and bake the cookies on the center rack of the oven for 12 to 14 minutes. Take them out of the oven when the edges are nicely browned and the top is slightly golden.
  10. Using a spatula, slide the cookies onto a cooling rack and let them cool before storing them in a cookie tin or freezing them in the freezer.

Notes

Make sure to check the cookies at ten minutes in case they baked faster. Cool them on a rack. Once cooled, I like to place four at a time in a zip lock bag, place on a cookie sheet and freeze in the freezer.
If I am taking them to a luncheon or brunch the next day, I place them in a metal cookie tin to carry them easily to the event.