Step 1

Prepare baking sheet with shortening or parchment paper/baking matPreheat oven to 350 F, place rack in center of oven

Step 2

In large bowl of electric mixer with flat paddle, beat butter/vegan spread and sugars until light and fluffy

Step 3

Add egg and vanilla and mix on low-medium speed until well combined, scraping down bowl as necessary

Step 4

In a separate medium bowl, whisk together low-FODMAP flour, baking powder, baking soda, xanthan gum, salt and cinnamon

Step 5

Slowly add dry ingredients to the mixing bowl and combine on low until doughy

Step 6

Fold in oats and optional stir-ins by hand

Step 7

Drop by heaped teaspoons onto cookie sheet about 1 inch apart as they will spread

Step 8

Bake for 10-15 min

Step 9

If making larger cookies, may need to increase baking time slightly

Step 10

Cool on cookie-sheet until bottoms are firm

Step 11

They will be delicate when first out of oven, will harden up with cooling

Step 12

Store in covered container for 2-3 days or freeze