Low FODMAP Carrot Granola Breakfast Cookies Recipe



  • 1 pack of Casa De Santé plain granola
  • ½ cup all-purpose gluten-free flour (rice and/or potato based, not chickpea based)
  • ¾ tsp. baking powder
  • 1 tsp. ground cinnamon
  • Pinch of salt
  • 1 tbsp. coconut oil
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 Tbsp. 100% pure maple syrup
  • ¾ cup grated carrots (about 1 small to medium carrot)


  1. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. Pulse the Casa De Santé plain granola in a food processor, briefly until it is roughly processed. 
  3. In a medium bowl, whisk together the pulsed granola, GF flour, baking powder, cinnamon, and salt.
  4. In a separate bowl, whisk together the coconut oil, egg, and vanilla.
  5. Stir in the maple syrup.
  6. Add in the flour mixture, stirring just until incorporated. Fold in the carrots.
  7. Chill the dough for at least 30 minutes.
  8. Drop the cookie dough into 7 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 12-15 minutes.
  9. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.
  10. Enjoy up to 2 cookies in one sitting.


110 calories (per cookie)
GF, Soy-free, Dairy-free


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