Low Histamine Cinnamon-Cardamom Cherry Oat Cookies
These warmly spiced oat cookies are the kind of treat that makes your kitchen smell absolutely incredible — think fragrant cardamom and Ceylon cinnamon swirling together the moment the oven heats up. Fresh sweet cherries folded into the dough bring little pockets of juicy fruit to every bite, balanced beautifully by the earthy chew of rolled oats. Managing a low-histamine diet often means giving up baked goods entirely, since so many recipes lean on fermented ingredients, aged dairy, or high-histamine fruits — but this one is built from scratch with ingredients that stay firmly in safe territory. Unsalted butter, maple syrup, a pasteurized egg, and rice flour keep the base clean and simple, while the fresh cherries replace the dried or processed fruit that tends to cause problems. The dough comes together quickly with just a spatula, no mixer required, and the batch yields 18 cookies that cool into perfectly firm, snackable rounds. They store well once completely cooled, making them a great option to bake ahead for the week.
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Learn more →Ingredients
18 servings
For the cookies
- 1 ½ cups rolled oats
- ½ cup rice 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.
- ¾ tsp ground cardamom
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ⅓ cup maple syrup
- 1 pasteurized egg
- 1 tsp vanilla extract
- ¾ cup fresh sweet cherries, pitted and roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the rolled oats, rice flour, Ceylon cinnamon, cardamom, baking soda, and salt until evenly combined.
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