Can you make pumpkin oatmeal cookies a low fodmap dessert? Of course you can by swapping out high fodmap ingredients for low fodmap or even fodmap free.
The other day, Giada was on TV making pumpkin oatmeal cookies. The recipe seemed terrific, but her low cut top was more for voyeurs than for this 83 year old granny, so I turned her off. But I still wanted to make those cookies, so I googled around and found the recipe on the Food Network channel. Yay! Let me say it was so worth it to make these pumpkin oatmeal cookies, which are surprisingly chewy, nutty, and crispy on the edges – exactly the way I love an oatmeal cookie to be.
Note that except for the raisins, all the ingredients are IBS safe and low fodmap. While raisins can be high fodmap, one tbsp. of raisins is safe and I doubt that each cookie contains that much.Actually, the same is true for cranberries which I also love in these cookies.
Since I need to bake for the kid’s Sunday school break tomorrow, these are perfect to bring to church. Notice that the recipe only calls for 1/3 cup of oil and less than a cup of sugar, all good changes that don’t affect the chewy, oatmeal deliciousness of this cookie.
Ingredients:
1 cup all-purpose flour or GF King Arthur Measure for Measure
2/3 cup oatmeal (I used Old Wessex brand Irish style)
1/2 cup white sugar plus 1/4 cup brown sugar
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)
1/3 cup white sugar sprinkled with 1 tsp cinnamon to use to prevent the glass from sticking when you flatten them before cooking and to sprinkle on top before baking.
1 Tbsp. maple syrup
1/3 cup vegetable oil
1 tsp pure vanilla
1/2 cup raisins or dried cranberries
(Both are an insoluble Fiber food as well as a high FODMAP ingredient, so feel free to leave them out, although this amount divided among the cookies equals the Monash App safe amount.)
Directions:
Heat oven to 350° F. 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 or cranberries.
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 Home Goods for less, but still not cheap!!). The scoop makes all the cookies look 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 re-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. Not that it matters how perfect your scooping is because next you will flatten each cookie with the bottom of a juice glass dipped in the cinnamon sugar to keep it from sticking to the cookie batter.
Press down on each cookie using the juice glass, after smearing some batter on the bottom of the glass and dipping it in the cinnamon sugar. Dip the glass in the sugar each time before pressing down the cookie. When all are pressed and sprinkled on top with the leftover cinnamon sugar, place the cookie sheets in the oven to bake.
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 over bake 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 just right.
Here is how they turned out.
Low Fodmap Pumpkin Oatmeal Cookies
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.
