Low Histamine White Peach & Cardamom Oat Cookies
Fresh white peach and the warm floral lift of cardamom make these oat cookies genuinely special — the kind of thing you bake once and immediately want to make again. The diced peach folds right into the dough, giving each cookie soft, juicy pockets that contrast beautifully with the hearty rolled oats and buttery, golden edges. Ceylon cinnamon is a smart choice here because it's notably lower in naturally occurring compounds that can be problematic for sensitive systems compared to the more common cassia variety. Every ingredient in this batch is straightforward and fresh — no fermented additions, no vinegar, no aged or processed components that tend to sneak into packaged cookies and cause trouble. A 30-minute chill in the fridge before baking helps the butter firm back up so the cookies bake up thick and hold their shape rather than spreading thin. The recipe makes 18 cookies, so there's plenty to share or stash in an airtight container for the week. These are the kind of cookies that feel indulgent without requiring any compromises.
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Learn more →Ingredients
18 servings
For the cookies
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 ½ cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1 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.
- ¾ tsp ground cardamom
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 cup fresh white peach, peeled and cut into ¼-inch dice (about 1 medium peach)
Instructions
- 1
Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, rolled oats, Ceylon cinnamon, cardamom, baking soda, and salt until evenly combined. Set aside.
- 2
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with a rubber spatula or hand mixer until pale and fluffy, about 2–3 minutes.
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