Blueberry Cookies

Blueberry Cookies

These soft blueberry cookies are a simple SIBO-friendly treat made with wholesome, low-FODMAP ingredients. Rolled oats, almond flour, cinnamon, and fresh blueberries create a naturally sweet, lightly chewy cookie that feels comforting without being heavy.

Made with maple syrup, coconut oil, and no refined flour, these cookies are a gentle option for sensitive digestion. They are perfect as a light dessert, quick snack, or make-ahead treat when you want something sweet, fruity, and satisfying.

Serving size

1

Ingredients

  • 1 cup Rolled Oats
  • 1 cup Almond Flour
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • ¼ tsp Salt
  • 1 Large Egg
  • 2 tbsp Pure Maple Syrup
  • 2 tbsp Melted Coconut Oil
  • 1 tsp Vanilla Extract
  • ½ cup Fresh Blueberries

Preparation

Step 1

Preheat oven to 350°F (175°C) and line a baking sheet.

Step 2

Mix oats, almond flour, baking powder, cinnamon, and salt.

Step 3

Whisk egg, maple syrup, coconut oil, and vanilla separately.

Step 4

Combine wet and dry ingredients.

Step 5

Gently fold in blueberries.

Step 6

Shape into 8 cookies and lightly flatten.

Step 7

Bake for 15–18 minutes until set and lightly golden.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes.
Individual tolerance may vary.
Download Get Weekly Recipe Updates
Top Arrow