Low Histamine Vanilla Pear Oat Cookies
Soft, lightly sweet, and fragrant with vanilla and ripe pear, these oat cookies feel like a cozy autumn afternoon in every bite. The combination of rolled oats and oat flour gives them a hearty, slightly chewy texture with golden edges that are genuinely hard to resist. Managing histamine levels often means giving up packaged sweets loaded with fermented ingredients, preservatives, or artificial additives — but every ingredient here is straightforward and fresh. Maple syrup stands in as a gentle sweetener, the pear adds natural moisture and subtle floral sweetness, and the vanilla rounds everything out without relying on anything problematic. The dough comes together in one bowl in just a few minutes, and the cookies bake up in under 15 minutes, so you're not waiting long for a reward. With 18 cookies per batch, this is a great recipe to make ahead and keep on hand for snacking throughout the week. They're fragile right out of the oven, so give them the full five-minute rest on the pan — patience pays off with a perfectly set, tender cookie.
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Learn more →Ingredients
18 servings
For the cookies
- 1 ½ cups rolled oats
- ¾ cup oat flour
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup unsalted butter, softened
- ⅓ cup pure maple syrup
- 1 large egg
- 1 ½ tsp pure vanilla extract
- 1 medium ripe pear, peeled and finely diced (about ¾ cup)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the rolled oats, oat flour, baking soda, and fine sea salt until evenly combined.
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