Low Histamine Cinnamon-Cardamom Blueberry Oat Cookies
Warm spices, juicy blueberries, and hearty oats come together in a cookie that feels genuinely indulgent without a single ingredient that tends to trigger histamine reactions. Fresh blueberries are the key here — unlike dried fruit or fermented add-ins, they keep things bright and gentle while still delivering that jammy burst in every bite. Ceylon cinnamon and cardamom give these cookies a fragrant, almost chai-like warmth that makes the whole kitchen smell incredible while they bake. Coconut sugar and maple syrup handle the sweetness naturally, and unsweetened applesauce pulls double duty as a binder that keeps the texture soft and cohesive. Because the dough doesn't rely on eggs, dairy, or any aged or processed ingredients, it sidesteps a lot of the usual concerns that make baked goods tricky on a low-histamine eating plan. The batch makes 18 cookies, so you'll have plenty to stash in the freezer for days when you need a safe, satisfying treat on short notice. These are the kind of cookies you'll want to keep on rotation.
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Learn more →Ingredients
18 servings
For the cookies
- 1 ½ cups rolled oats
- 1 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
- ½ cup coconut sugar
- ⅓ cup coconut oil, melted and cooled
- ¼ cup unsweetened applesauce
- 2 tbsp maple syrup
- 1 tsp 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, oat flour, Ceylon cinnamon, cardamom, baking soda, and salt until evenly combined.
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