Low Histamine Cinnamon-Cardamom Apple Oat Cookies
Warm spices, fresh apple, and hearty oats come together in a cookie that feels like autumn in every bite. The combination of Ceylon cinnamon and cardamom gives these a fragrant, slightly floral depth that makes them genuinely hard to stop eating. Baking on a low-histamine approach can feel limiting when it comes to sweets, since so many packaged cookies and conventional recipes rely on ingredients that don't work for this way of eating — but this one is built from the ground up with that in mind. Maple syrup and melted coconut oil keep things naturally sweet and moist, while a grated apple folded into the dough adds subtle fruitiness and texture without any fermented or aged ingredients. Squeezing the excess liquid from the apple before mixing is a small but important step that keeps the cookies from spreading too thin and turning soggy. They bake up with lightly golden edges and soft, chewy centers that firm as they cool — exactly what a good cookie should do. The batch makes 18, so there's plenty to share or stash for the week.
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Learn more →Ingredients
18 servings
For the cookies
- 1 ½ cups rolled oats
- ¾ cup oat flour
- 1 tsp ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- ½ tsp ground cardamom
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup coconut oil, melted and cooled
- ⅓ cup pure maple syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 1 medium apple (about 1 cup grated), peeled and grated
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large bowl, whisk together the rolled oats, oat flour, Ceylon cinnamon, cardamom, baking soda, and salt until evenly combined.
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