Low FODMAP Pumpkin Cranberry Oat Breakfast Cookies

Name: Low FODMAP Pumpkin Cranberry Oat Breakfast Cookies
Total time: 30 min
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

www.fodmapeveryday.com

These Low FODMAP Pumpkin Cranberry Oat Breakfast Cookies are meant for the morning - and as a daytime snack - and as a nightime nibble. Easy and vegan too!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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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