Oral Allergy Syndrome Friendly Vanilla Pear Breakfast Cookies
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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
- 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)
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.
- 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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