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Low Fodmap Pumpkin Oatmeal Cookies

This was Giada's recipe, but I changed it to make it low fodmap and IBS safe. It is still scrumptiously chewy, spicy and rich.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 27
Calories 53 kcal

Ingredients
  

  • Give these away to trick or treaters that know you and whose parents are standing by. The parents might want a few too.
  • Ingredients:
  • 1 cup all-purpose flour or GF King Arthur Measure for Measure
  • 2/3 cup oatmeal I used Old Wessex brand Irish style
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup pumpkin puree I used organic pumpkin from Trader Joe
  • 3/4 cup sugar Make 1/4 of it brown sugar
  • 1 Tbsp maple syrup
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1/2 cup raisins or dried cranberries
  • 1/3 cup raw sugar or white sugar mixed with 1 tsp cinnamon to flatten cookies with and to sprinkle on top before baking.

Instructions
 

  • Directions: Heat oven to 350° Fahrenheit. Line two cookie sheets with parchment paper.
  • In a medium mixing bowl place all the dry ingredients and whisk them together until well mixed.
  • In a large bowl whisk together the pumpkin puree, sugar, maple syrup, vegetable oil, and vanilla. When all ingredients are well blended, stir in the raisins.
  • Add the dry ingredients in two batches to insure that the flour mixture incorporates well into the liquid mixture.
  • When the cookie dough is well blended it is ready to place on the cookie sheets. I use a small ice cream scoop (I tried to find an affordable one and did find one at at Home Goods for less, but still not cheap!!). The scoop makes all the cookie so uniform, or uniform for me who has the steady hand of a ninety year old man. I admit to feeling like a food network star when my cookies all look the same size. Of course they probably have an army of gremlins whose only job is to scoop the cookies until they are fabulously perfect, while I only have my cats, Crumpet and Muffin, who want to round out the cookies with their noses, but I won't let them. Actually it doesn't matter because now you will smear some batter on the bottom of a juice glass, dip it in the raw sugar and flatten each cookie.
  • When all the cookies have been flattened, sprinkle the tops with a little raw or cinnamon sugar. Place the cookie sheets in the oven.
  • Bake the cookies in a 350° oven for 17 to 20 minutes. They should be brown around the edges and firm on top, but don't overbake or they won't be chewy and moist. I baked my first batch for 17 minutes and they came out perfect. I baked the second batch for 15 minutes and I thought they were not as brown and crisp around the edges, so I think that 17 minutes is perfect.Note: One tbsp of raisins is low fodmap and I doubt if an individual cookie contains that much, but watch how many you eat so you don't exceed that amount of raisins. OR leave out the raisins and substitute GF chocolate chips.