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Export 11 ingredients for grocery delivery
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
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