Low Histamine Pumpkin Oatmeal Cookies
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Learn more →Ingredients
18 servings
- 1 ½ cups rolled oats
- ¾ cup almond flour
Ingredient noteLow histamine diets often limit nuts and seeds. The small portion per serving here is likely tolerated. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- 1 tsp ground 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 cinnamon, please tap it and change its rating to Red.
- ½ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp ground nutmeg
Ingredient noteLow histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
- ½ tsp baking soda
- ¼ tsp fine salt
- ¾ cup pumpkin purée
- ⅓ cup maple syrup
- 3 tbsp coconut oil, melted and slightly cooled
- 1 large egg
- 1 tsp vanilla extract
- ½ cup dry-roasted pumpkin seeds (pepitas) (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, almond flour, ground cinnamon, ground ginger, ground nutmeg, baking soda, and fine salt until evenly combined.
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