Monday, December 12, 2016

Low Histamine Maple Oatmeal Cookies

Lately, I have been suffering from sneezing and congestion fits that look and feel a lot like allergy. To date, I have been unable to determine what the culprit is. I am, however, certain that this is related to food. After about a month of food journaling I am suspicious that this may be a histamine problem, as there are simply too many foods – including foods I have been eating for years without an issue – that seem to set off these reactions. (I am also still suspicious that I may have a true food allergy to sunflower seeds – a prospect that makes me sad… no more SunButter cups…)

I have nonetheless embarked on a low histamine diet. Note that there is no way to be on a no histamine diet, as all food contains histamines, some more than others. And two of the highest histamine foods are chocolate and red wine (arguably my two favorite foods). This means no chocolate chip cookies for me. And I have switched to white wine (in moderation). What is a girl to do? Create a new recipe, of course.

Here is a cookie recipe that I have been perfecting for the last two weeks. It fits the low histamine requirements – even down to using vanilla sugar in lieu of vanilla extract – and I think you will agree that it satisfies the snack craving.

These cookies are gluten-free and top-8 allergen-free and meet the requirements of a low histamine diet.

Low Histamine Maple Oatmeal Cookies

128 grams (about 1 cup) gluten-free flour blend
½ teaspoon xanthan gum
½ teaspoon baking powder
2 tablespoons vanilla sugar (see below)
2 tablespoons canola oil
½ cup maple syrup
2 tablespoons applesauce
100 grams (about 1 cup) quick cooking gluten-free oats

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, xanthan gum (use this only if your flour blend doesn’t contain a gum), baking powder, and vanilla sugar in a medium bowl.

Combine the oil, maple syrup and applesauce in a large mixing bowl.

Add the dry ingredients and blend together well. Add the oats and blend for another 1-2 minutes.

Scoop the cookies onto a baking sheet. Flatten the tops.

Bake at 350 degrees for 15-16 minutes.

Vanilla Sugar

To make vanilla sugar, combine ½ cup organic cane sugar with one whole vanilla bean in the bowl of a small food processor. Process until the vanilla bean is completely combined.

Maple and oatmeal shine in these cookies that are gluten-free, dairy-free, soy-free, nut-free, egg-free, and alcohol-free!

In addition to being low in histamine, these cookies are of course gluten-free, dairy-free, egg-free, soy-free, and nut-free. They have just a touch of crunch, and just the right amount of soft-baked. And they smell soooo good while they are baking!

12 comments:

Rebecca Pytell said...

These sound delicious! So simple and clean!

Megan Lavin said...

Maple and oats is such a wonderful combination! Hoping and praying my son passes oatmeal next year!

Kelly said...

Allergies are the worst, but glad you're finding some work arounds. These cookies look delightful!

Sarah said...

These sound amazing, love the combination of maple and oats! I'll have to whip them up for breakfast!

Cricket Plunkett said...

I'm always looking for healthy options, especially around the holidays!

Alisa said...

To be honest, these look just as good without the chocolate chips anyway! I hope the diet works for you!

Kortney said...

I have a sunflower seed allergy, which seems to be quite rare. I have only met one other person with it. The hardest part is sunflower oil because it is in so much, especially in Europe.

I like the texture of these cookies.

Sarah @ Accidentally Crunchy said...

Such a nice, simple recipe. And I love how thick and chewy these cookies look!

Amanda Kanashiro said...

These cookies look delicious! Do you need to scrape the bean or do you just put the whole pod in?

Colette said...

Amanda, just use the whole vanilla bean! Chop into 1-inch pieces before processing.

Tommy Jhon said...

nice

Nicole said...

Can't wait to share these with a new-to-food-allergies friend. This recipe is sure to make her feel okay about baking without gluten!