FODMAP Friendly Carrot Cake Breakfast Cookies

This is a perfect grab-and-go breakfast recipe for those of you who follow a FODMAP diet or want a healthy morning treat. These carrot cake breakfast cookies can also be used as a mid-morning or mid-afternoon healthy snack.


  • 4 tablespoons butter, softened at room temperature
  • 3 tablespoons maple syrup
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup old-fashioned oats
  • 3/4 cup gluten-free flour blend (Recommended: Bob’s Red Mill 1 for 1 gluten-free baking flour)
  • 1/4 cup oat flour
  • 1/4 cup raisins, finely chopped
  • 1/2 cup grated carrots
  • 2 tablespoons finely chopped walnuts


  1. In medium bowl, add butter, maple syrup, egg and vanilla. Stir until creamy.
  2. Blend in oats, gluten-free flour and oat flour.
  3. Fold in raisins (you can sub cranberries if you prefer), carrots and walnuts.
  4. Roll dough into 15 large gumball-size balls, and place on a parchment paper lined dish.
  5. Place in refrigerator to set for 30 minutes.
  6. Preheat oven to 350°F.
  7. Place balls on cookie sheet about 2-inches apart. Gently press on top of cookie with spatula to flatten top of cookie.
  8. Bake for 6 minutes.

Recipe by: For a Digestive Peace of Mind Blog (Kate Scarlata, RN)

We understand at My Gut Health Today how challenging it can be to live with a food intolerance, a food allergy or a food sensitivity. One of the biggest obstacles is finding tasty recipes and/or substitutions that will not make us or our loved ones sick. Our My Gut Health Today recipe series is where we feature safe recipes for a variety of food intolerances and food allergies. Please carefully review all of the ingredients to ensure the recipe you are interested in is safe for you and your family to consume. Only you understand the unique nuisances of your situation. We are simply offering helpful suggestions to hopefully make your cooking lives easier and your stomachs happier.

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