Low Histamine Oatmeal Cookies- GF, DF

Wet Ingredients

½ cup sugar

½ cup brown sugar

½ cup dairy free margarine (see product link below) slightly cold

1 egg yolk

2 tbsp water

½ tsp vanilla

Dry Ingredients

1 cup gluten free flour blend (see recipe link below)

1 ¼ cups gf oat flour

½ tsp baking soda

½ tsp baking powder

¼ tsp xanthan gum

¼ tsp salt

vegan white chocolate chunks (see recipe link below), optional

Histamine Level: 1

rated a 1 due to vanilla and dairy free margarine. Omit vanilla and use real butter for level 0. Or you could try using extra light tasting olive oil in place of the margarine.

Preheat oven to 350° F.

Cream sugars, margarine, egg yolk, water, and vanilla.

Note: if your margarine is completely room temperature or really soft, the cookies will completely flatten when you bake them. You want it to be a bit firm to the touch, but not completely cold.

Add gf flour, oat flour, salt, baking soda, baking powder, and xanthan gum. Mix until fully incorporated. Add chunks if using them.

Note: To make your own oat flour, put gf oats in a blender and blend until finely ground.

Scoop onto a baking sheet covered with parchment paper.

Bake for 7-9 min, or until the edges are browned. The tops can be a little soft, they will firm up when they cool.

The cookies spread quite a bit and get a little crunchy when fully cooled.

Scoop the rest of the dough onto another baking sheet covered with parchment paper and freeze for later! You can bake the cookies from frozen, it may just take another min or two.

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Low Histamine Oatmeal Cookies- GF, DF