Low Histamine Pumpkin Cookies

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These cookies have a moist, tender texture with a touch of spice and nuttiness from pumpkin seeds and almond butter. They’re egg-free, dairy-free, and made without refined flours—ideal for those on a low histamine diet. With no baking soda or vinegar, and optional cinnamon, they’re designed to be gut-friendly and easy to digest.

Ingredients Needed:

• 1 cup oats: gently chewy and naturally low histamine.
• ⅛ cup oat flour: helps bind the dough.
• ⅛ cup pumpkin seeds: add crunch and are low histamine.
• ¼ tsp ground ginger: adds a warm, spicy touch.
• ¼ tsp ground cardamom: mild and usually well tolerated.
• ½ tsp cinnamon (optional): skip if not tolerated.
• ¼ cup pumpkin puree: adds moisture and flavor.
• ¼ cup almond butter: or use sunflower seed butter for nut-free option.
• ¼ cup maple syrup: natural sweetness without additives.
• Pinch of salt: enhances flavor.

For the flax egg:

• 1 tbsp ground flaxseed: plant-based egg replacement.
• 3 tbsp water: to activate the flaxseed.

How To Make Low Histamine Pumpkin Cookies:

Make the Flax Egg:
In a small bowl, mix the ground flaxseed with 3 tbsp water. Stir well and set aside for 10 minutes to thicken.

Preheat the Oven:
Set your oven to 375°F (190°C) and line a baking tray with parchment paper.

Mix Dry Ingredients:
In a large bowl, stir together the oats, oat flour, pumpkin seeds, ground ginger, cardamom, cinnamon (if using), and a pinch of salt.

Add Wet Ingredients:
Add the pumpkin puree, almond butter, maple syrup, and flax egg to the dry mix. Stir very thoroughly until well combined.

Shape the Cookies:
Use a cookie scoop or wet your hands and roll the dough into small balls. Flatten each into a cookie shape and place on the baking tray.

Bake:
Bake for 10–12 minutes. Check after 8 minutes to avoid burning. Let cool on the tray for 5 minutes, then transfer to a wire rack.

Recipe Tips:

• Use certified gluten-free oats if needed.
• Skip cinnamon if you’re sensitive to spices.
• Wet your hands when shaping to avoid sticking.
• Watch closely while baking—they brown quickly.

How to Store & Reheat:

• Room Temperature: Store in a sealed container for up to 2 days.
• Fridge: Lasts 4–5 days in an airtight container.
• Freezer: Freeze for up to 2 months. Let thaw at room temperature.

Nutrition Facts (approx. per cookie, 5 servings):

• Calories: 217
• Sodium: 30 mg
• Protein: 5 g
• Fat: 12 g
• Carbs: 22 g
• Fibre: 3 g
• Sugar: 8 g

FAQs:

Are oats safe for a low histamine diet?
Yes, plain oats are low histamine and usually well tolerated. Choose pure oats without added flavoring.

Can I skip cinnamon in these cookies?
Absolutely. Cinnamon is optional and can be left out if you’re sensitive.

Is almond butter low histamine?
Fresh, unsweetened almond butter is generally well tolerated. Use sunflower seed butter if you’re unsure.

What’s a flax egg?
A flax egg is made by mixing ground flaxseed with water. It’s a plant-based alternative to eggs that works well in baking.

Can I make these cookies nut-free?
Yes! Use sunflower seed butter instead of almond butter for a nut-free version.

Try More Recipes:

• Low Histamine Pumpkin Soup
• Low Histamine Pumpkin Pie
• Low Histamine Pumpkin Muffins