Low FODMAP Oatmeal Breakfast Cookies

Every other day for breakfast, my father has “oatmeal day.” He makes his oats with maple syrup and a TON of cinnamon. So, when looking for great low FODMAP snacks on and I came across these breakfast cookies over at E.A. Stewart’s website I knew I had to give them a try. In addition to being low in FODMAPs, they were also full of chia, and made with powdered peanut butter, two of my new favorite smoothie ingredients! Unfamiliar with powdered peanut butter? Its all the yum without as much of the fat and calories. My 2 tablespoons on a sandwich would be 160 calories. The same 2 tablespoons of powdered PB is only 45! Win!

So what do you need?

  • 1¼ cup oats (gluten-free if needed)
  • ¾ cup powdered peanut butter
  • 2 tablespoons chia seeds (yeah, that stuff we grew into heads of hair! You can eat those!)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup melted (virgin) coconut oil
  • ¼ cup pure maple syrup
  • 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • ⅔ cup bittersweet chocolate chips (vegan if that’s how you roll)
  • PARCHMENT (not wax) paper

Ok, so I don’t like to read things before I get started. I missed the “blend these all in the food processor. Whoops. So, improvising time – I wasn’t sure we even own a food processor, but I knew we had a Magic Bullet. The Magic Bullet did NOT do the job. The powdered PB just got stuck in the mechanism and the oats didn’t chop up. Thankfully, we do have a (slightly broken) food processor I was able to use.

So, first, preheat the oven. I didn’t use convection, I just used the regular bake. I’m old school like that.

  1. Pre-heat oven to 350 degrees F, and line a baking sheet with parchment Not wax. I started with wax and my mom quickly let me know that’s not okay when I noticed it was looking like it might melt. We didn’t have parchment so I subbed in non-stick aluminum foil, because we had it. Seems okay to me.

Next, make your dry mix in the FOOD PROCESSOR (key thing I missed the first go):

  1. Combine oats, peanut butter powder, chia seeds, cinnamon and sea salt in a large food processor bowl, and process until oats are coarsely chopped. Not quite a powder but get it smaller bits, no whole oats. This can also break down the little chia seeds so they don’t get stuck in your teeth!

Add in your wet ingredients to food processor:

  1. Add coconut oil, maple syrup, water, and vanilla extract and process until ingredients are well combined. Dough will be sticky and form a ball. (I never got a ball per say, but it clumped up and all stuck together. Likely my food processor.oat dough

Add your chips with a spoon:

  1. Remove chopping blade from the food processor bowl, and stir in chocolate chips. Don’t process those, you’ll lose your chips.
  2. Use a spoon to drop 12 spoonfuls of dough on baking sheet, and flatten with a fork tine. I only flattened half of them to see what happens. Nothing. Nothing happens. They all look the same to me. So do as you like.


  1. Place in oven and bake for 10-12 minutes, then remove cookies from oven, and allow to cool for 5 minutes before serving. I really am unsure what time they cooked for since I switched pans mid-bake but its in that ball park.

I also like to change the recipe a little bit when I don’t have the actual ingredients. This can oft be disastrous, but I won this time! I did not use gluten free oats, just regular ones. The oat itself does not contain gluten but often have some cross contamination in processing. That doesn’t seem to bother my belly, so I don’t spend the money on the expensive gluten-free ones. I also didn’t read the instructions and put in a tablespoon rather than teaspoon of cinnamon. Like I said, they are for my dad, and he eats his oatmeal like an Irish potato on St. Patty’s Day, so I think a little extra is fine. I also have no idea what virgin coconut oil is. I used Crisco’s coconut oil that was in the cabinet. I may not be able to sacrifice the cookies to a Mayan god now a la Indiana Jones and the Temple of Doom, but they taste just fine. Also, vegan chocolate chips? Ok, sure, if you’d like. I’d just use dark chocolate, instead of milk chocolate. But whatever makes your little heart happy. I just used milk chocolate because it’s what we had on hand. Tastes good to me.

FODMAP cookies

Check out those protein packed chia seeds!

How did they turn out?

Ease of recipe: 3/5

Part of that was my inability to read the directions. I actually liked the food processor once I figured it out.

Ease of clean up: 3/5

Cleaning the food processor was kind of a chore, but it all got made in one bowl!

Time: 5/5

Really quick assemble and bake. 20 minutes from start to finish.

Taste: 4/5

Full of cinnamon, chocolate and marked down for lack of PB, but that’s likely because of the extra cinnamon. It only made 12 cookies, and two hours later there are only 4 left. Four people have been in the house since I finished them, so yeah, I think they like them. Pretty sure my oatmeal-cinnamon-maple syrup loving dad ate 3.

Calories: 3/5

165 calories a piece, so like a granola bar. Don’t think I could eat one for breakfast and be satisfied, but I also can’t eat a granola bar and be satisfied.

Want to see the original recipe?


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