Oral Allergy Syndrome Friendly Pear & Cardamom Oat Cookies
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Learn more →Ingredients
18 servings
- ½ cup coconut oil, melted and cooled slightly
- ½ cup pure maple syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 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 fine salt
- 1 tsp ground cardamom
- ¾ tsp ground ceylon cinnamon
- 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.
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a large bowl, whisk together the melted coconut oil and maple syrup until combined. Add the egg and vanilla extract and whisk until the mixture is smooth and slightly thickened, about 30 seconds.
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