Low FODMAP Cinnamon-Cardamom Blueberry Breakfast Cookies

Total time34 min

Prep time15 min

Cook time14 min

Low FODMAP Cinnamon-Cardamom Blueberry Breakfast Cookies

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Ingredients

12 servings

1 ½ cups rolled oats
Ingredient note
A serving of up to about 1/2 cup of rolled oats is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid rolled oats, please tap it and change its rating to Red.
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¾ cup almond flour
Ingredient note
A serving of up to about 1/3 cup of almond flour is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
1 tsp ground ceylon cinnamon
¾ tsp ground cardamom
½ tsp baking soda
¼ tsp fine sea salt
⅓ cup pure maple syrup
¼ cup coconut oil, melted and cooled
1 large egg
1 tsp pure vanilla extract
¾ cup fresh blueberries

Instructions

1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the rolled oats, almond flour, ground Ceylon cinnamon, ground cardamom, baking soda, and fine sea salt until evenly combined.

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