Low Iodine Honey-Nutmeg Pear Oat Cookies
Total time39 min
Prep time15 min
Cook time14 min
4.6(3)
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Learn more →Ingredients
18 servings
- ½ cup (1 stick) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅓ cup honey
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- 1 cup rolled oats
- ¾ cup rice flour
- ½ tsp baking soda
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 medium ripe pear, peeled and finely diced (about ¾ cup)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large mixing bowl, beat the softened butter and honey together with a rubber spatula until smooth and well combined, about 1 minute. Add the egg and vanilla extract and stir until fully incorporated.
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