Oral Allergy Syndrome Friendly Maple-Ginger Cherry Oat Cookies
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Learn more →Ingredients
18 servings
- ½ cup (1 stick) unsalted butter, softened
- ½ cup pure maple syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tbsp fresh ginger, finely grated
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ cups rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup fresh sweet cherries, pitted and roughly chopped
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked cherries in this recipe are likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid cherries, tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large bowl, beat the softened butter and maple syrup together with a hand mixer on medium speed until smooth and slightly lightened, about 2 minutes. Add the egg, vanilla extract, and grated ginger, then beat until fully combined.
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