Looking for a tasty breakfast you can take on the go? Whether you’re headed for the trail or a hard day’s work, these easy low FODMAP blueberry breakfast cookies will help start your day on the right foot!
I’m pretty dysfunctional in the morning. So I’m a huge fan of any breakfast I can make in advance! These blueberry breakfast cookies are perfect for me because I can just reach into the freezer and breakfast is ready! No thought required!
Plus, these cookies are packed with rolled oats and crushed almonds. So they’re filling as well as tasty!
Heads up! You can use either fresh or frozen blueberries for this recipe but, just so you know, they make two different kinds of cookies!
If you’re using fresh berries, these cookies will turn out tall and fluffy. If you use frozen berries, they’ll turn out a little denser and be a little chewier. I tried both kinds for “scientific purposes” (you’re welcome) and, for the record, I like them both.
As a side note, frozen berries have a habit of turning everything blue! If blue cookies aren’t your jam, toss the blueberries in a tbsp of flour right before you add them to the batter. This will help contain the blueberry juice and protect your batter.
Keep it FODMAP friendly
These low FODMAP blueberry breakfast cookies are the ultimate breakfast on the go! Check out the notes below for tips on keeping this recipe FODMAP friendly.
First up, butter. According to Monash University, butter is low FODMAP (because it’s all fat). Make sure to check the label for added milk products like milk, cream, milk solids, etc. and you’re good to go.
Next up, brown sugar and table sugar. Sugar has a bit of a bad reputation on the low FODMAP diet.
But sugars with an equal amount of glucose and fructose (like table sugar, brown sugar, and icing sugar) are digested properly, so they’re low FODMAP. You can read more about sugar and the low FODMAP diet here.
We’ll also be using pure vanilla extract. According to Monash, vanilla extract only has trace amounts of FODMAPs, so this won’t add anything notable to your FODMAP load.
Next up, all-purpose flour. If you’re in the elimination phase of the low FODMAP program, you’ll need to use gluten-free flour.
Make sure to check the ingredients for other high FODMAP ingredients before you buy them. Just because a product is free of one FODMAP doesn’t mean it’s free from them all.
Remember, unless you have celiac disease, you’re avoiding the FODMAP fructan in wheat, not gluten itself.
Next up, rolled oats. According to Monash, rolled oats are low FODMAP in servings of 1/2 cup (52 g) per sitting. Servings of 3/4 cups (78 g) are high in the FODMAPs fructan and GOS.
We’ll be using 3 cups of oats total, which works out to 26 g per two cookies.
This recipe also calls for almonds. Monash has determined that almonds are low FODMAP in servings of 10 nuts (12 g) per sitting. Servings of 20 nuts (24 g) per sitting are high in the FODMAP GOS.
Last but not least, blueberries. According to the Monash app, blueberries are low FODMAP in servings of 1/4 heaping cup (40 g) per sitting. Servings of 1/3 cup (50 g) are high in the FODMAP fructan.
We’ll be using 1 cup of blueberries total, which works out to 13 g per serving. This is well within Monash’s recommended range.
FODMAP math
These easy low FODMAP blueberry breakfast cookies are the perfect way to start your day! Check out the notes below to see how many servings of each FODMAP group are in two of these cookies.
Fructose = 0
Lactose = 0
Fructan = 0.8
GOS = 0.7
Polyol = 0
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Low FODMAP Blueberry Breakfast Cookies
- Total Time: 55 minutes
- Yield: 24 cookies 1x
Description
Need a tasty breakfast you can take on-the-go? Start your day right with these easy low FODMAP blueberry breakfast cookies!
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 2 lg eggs
- 1 tsp pure vanilla extract
- 1 + 1/2 cup low FODMAP flour
- 3 cup rolled oats
- 1/4 cup sliced almonds, crushed
- 1 cup blueberries
Instructions
- Line two baking sheets with parchment paper.
- Place your butter in a large bowl and mix on medium speed until it’s fluffy (about 4 minutes).
- Add both types of sugar, baking powder, baking soda, cinnamon, and salt and beat for another 1-2 minutes.
- Add the eggs and vanilla and mix again until combined. Then mix in the flour, oats, and almonds with a wooden spoon. Followed by the blueberries.
- Scoop out your dough into 24 evenly sized cookies and divide them between the two trays. Cover the trays with plastic wrap and refrigerate the cookies for 30 minutes.
- Preheat your oven to 375 degrees.
- Bake the cookies, one tray at a time, for 15 minutes (or until the center of each cookie is set). Cool the cookies on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Recommended low FODMAP serving – 2 cookies per sitting
Cookies can be frozen in a freezer-proof container for up to 3 months and can be eaten straight out of the freezer
- Prep Time: 40
- Cook Time: 15
- Category: breakfast, snack
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 2 cookies
- Calories: 422
- Sugar: 28 g
- Sodium: 165 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 81 mg
Keywords: blueberry cookie, blueberry oat cookie, blueberry breakfast cookie
You might also like one of these:
- Low FODMAP Trail Mix Cookies Looking for a make-ahead breakfast or snack? Packed with protein, these tasty trail mix cookies are perfect for a day on the go!
- Low FODMAP Blueberry Muffins Whether you need something for work or school, these easy low FODMAP blueberry muffins will keep your taste buds and your tummy happy!
- Low FODMAP Strawberry Breakfast Bars Looking for a quick and easy breakfast you can make in advance? These low FODMAP strawberry breakfast bars are one sweet way to start your day!
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