Low FODMAP Haystack Cookies (2024)

When you’re starting the Low FODMAP Diet, it can be hard to find sweet treats to keep on hand. Even if your local bakery has a gluten-free section, most cookies and cakes still use high FODMAP flours and sweeteners. That can make it hard to curb your chocolate cravings in a pinch. Lucky for you, I’ve found these low FODMAP haystack cookies that satisfy your sweet tooth!

I love these low FODMAP haystack cookies. I can make a big batch and store them in the freezer. That way, when a chocolate craving hits, I don’t have to choose between my tummy and my taste buds.

These awesome cookies are packed with chocolate and have a delicious chewy crunch. They’re also freezer friendly which is handy because this recipe yields 40 cookies.

If you’re feeling extra fancy, they’re also amazing on lactose-free ice cream… But, you didn’t hear that from me.

Think these low FODMAP haystack cookies sound great, but you don’t have time to try them now? You can PIN THIS POST for later.

Keep it FODMAP friendly

These low FODMAP haystack cookies will curb your chocolate cravings in no time. Check out the notes below for tips on keeping this recipe FODMAP friendly.

First, we’ll talk about oats. We are using oats in this recipe instead of chow mein noodles (as some haystack cookies recipes call for these) since oats tend to be FODMAP friendly. According to Monash University, oats are safe in servings of 1/2 a cup. However, some people still find them hard to digest. If you know you have issues with oats, start with one or two cookies and see how it goes.

Also, remember, unless you have celiac disease, you don’t need gluten-free oats. Patients on the Low FODMAP Diet use gluten-free products to avoid the FODMAP fructan. Choosing gluten-free oats won’t change the FODMAP content.

Next up, is milk. If you’re in the elimination phase, you’ll need to use lactose-free milk. The fat percentage isn’t important in this recipe, so you can use whatever you have handy.

This recipe also uses cocoa powder. According to the Monash app, cocoa is safe in servings of 2 heaping tsp. We use 6 tbsp, which works out to 0.5 tsp per cookie. This is within the recommended range.

Our final ingredient is shredded coconut. Monash says shredded coconut is safe in servings of 1/4 cup. This recipe uses 1/2 a cup of coconut for 40 cookies, which works out to 0.2 tbsp per cookie.

FODMAP math

Fructose = 0
Lactose = 0
Fructan = 0.5
GOS = 0.5
Polyols = 0.1

Low FODMAP Haystack cookies

★★★★★

5 from 1 review

Author: The FODMAP Formula
Total Time: 20 minutes
Yield: 40 Cookies 1x

Print Recipe

Description

Looking for a quick and easy FODMAP friendly treat this summer? Try these low FODMAP haystack cookies. Packed full of chocolate, oats, and coconut, these mouth-watering cookies will make your tummy and your taste buds happy.

Ingredients

Scale

1/2 cup unsalted butter
2 cups sugar
1/2 cup lactose-free milk
6 tbsp cocoa
3 cups quick rolled oats (not instant)
1/2 cup shredded coconut (unsweetened)
pinch salt
1 tsp vanilla

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Instructions

Heat butter, sugar, and lactose-free milk into a medium-size saucepan. Stiroften until the mixture boils.
Remove the saucepan from heat. Add cocoa, oats, shredded coconut, salt, and vanilla and stir until all ingredients are evenly coated.
Drop rounded spoonfuls of the mixture onto wax or parchment paper and allow to cool completely on the counter (about 2 hours). Store in an airtight container at room temperature.

Notes

While this recipe is technically stored at room temperature, I secretly keep mine in the fridge. Keeping the cookies chilled makes them a little more solid and helps the butter regroup which adds a texture I really enjoy. My husband has repeatedly rescued his portion from the fridge and returned them to our counter, so, to each their own.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: American