Low FODMAP Pumpkin Cranberry Oat Breakfast Cookies - FODMAP Everyday

Ingredients

• 1 cup (99 g) old-fashioned oats; (use gluten-free of following a gluten-free diet)
• 1/2 cup (73 g) low FODMAP gluten-free all-purpose flour, (such as Bob Red Mill’s Gluten-Free 1 to 1 Baking Flour)
• 1/2 cup (80 g) dried cranberries, (chopped)
• 1/2 cup (59 g) raw pepitas (pumpkin seeds)
• 2 tablespoons ground flax seeds
• 2 tablespoons hemp seeds
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
• 1/4 teaspoon salt
• 1/2 cup (122 g) pure canned pumpkin
• 1/4 cup (60 ml) maple syrup
• 1/4 cup (60 ml) vegetable oil
• 1 teaspoon vanilla extract