Low Histamine Vanilla Pear Breakfast Cookies
Breakfast that actually feels like a treat is hard to come by, especially when you're navigating a low-histamine lifestyle and most grab-and-go options are loaded with problematic ingredients. These soft, golden cookies are built around fresh pear, rolled oats, and a gentle hint of Ceylon cinnamon — all ingredients that sit comfortably within a low-histamine approach. Coconut sugar and a touch of pure maple syrup keep the sweetness mellow and natural, while coconut oil binds everything together without any dairy. The fresh pear folds right into the dough, adding little pockets of juicy fruit in every bite that make these feel far more indulgent than they are. They bake up with lightly golden edges and a tender center that firms up perfectly as they cool — no guessing, no fuss. With 12 cookies per batch, you can bake once and have a stress-free breakfast or snack ready to go all week long.
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Learn more →Ingredients
12 servings
- 1 ½ cups rolled oats
- ½ cup oat flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ¼ tsp ground ceylon 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 true ceylon cinnamon, please tap it and change its rating to Red.
- ⅓ cup coconut sugar
- ¼ cup coconut oil, melted and cooled
- 1 large egg
- 1 tsp pure vanilla extract
- 1 medium ripe pear, peeled, cored, and finely diced (about ¾ cup)
- 2 tbsp pure maple syrup
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, salt, and ground Ceylon cinnamon until evenly combined.
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