Oral Allergy Syndrome Friendly Honey-Nutmeg Pear Breakfast Cookies
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Learn more →Ingredients
12 servings
- 1 ½ cups rolled oats
- ½ cup oat flour
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ¼ tsp fine sea salt
- ⅓ cup coconut oil, melted and cooled
- ¼ cup honey
- 1 large egg
- 1 tsp pure vanilla extract
- 1 medium ripe pear, peeled and finely diced (about ¾ cup)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked pear in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid pear, tap it and change its rating to Red.
- ¼ cup blueberries (optional)
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, baking soda, ground nutmeg, and fine sea salt until evenly combined.
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