Low FODMAP Christmas Cookies

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Happy Sunday! In lieu of my usual Monday Meal Prep, I decided to do a round up of low FODMAP friendly Christmas Cookie Recipes! Each day this week I’ll be highlighting one of the cookies on my Instagram page, focusing on what makes it Low FODMAP (or Gluten-Free, Dairy-Free, Vegan, etc) and linking you to my Cookie Making Inspirations on their Instagram page.

Read on below for the recipe for each of the cookies, as well as the link to the original cookie recipe. REMINDER: If you’re in the Elimination Phase of the low FODMAP diet, be careful with your portion sizes and monitor your symptoms! If you’re finished the elimination/re-challenge phases…enjoy however many you want :)

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Flourless Walnut Butter Cookies

These cookies were inspired by Erin Lives Whole’s Flourless Almond Butter Cookies…which are AMAZING. Seriously, the hubs and I may make these a little too frequently! While these cookies are gluten-free and dairy-free, they do contain almond butter, which eaten in larger portions (i.e. more than 1) makes them high FODMAP. If you can eat just one cookie (I CANNOT), click here for the original recipe using Almond Butter!

My recipe substitution uses Walnut Butter, which I prepped the day before making these cookies using just walnuts and my food processor. Walnut Butter tends to be a little more drippy (or liquidy) so I’d highly recommend letting it set in your fridge for at least a few hours, if not overnight.

Ingredients:

1 cup Walnut Butter

3/4 cup Coconut Sugar

1 Egg

1 tsp Vanilla Extract

1 tsp Baking Soda

1/2 tsp Sea Salt

1/2 cup Chocolate Chips

1/2 cup Walnuts

Sea Salt for spinkling

Directions:

  1. Pour two cups of walnuts into food processor. Run on high for 8-10 minutes. This makes 1 cup of Walnut Butter. Let sit in fridge for a couple hours or overnight.

  2. Preheat oven to 350F degrees.

  3. In medium sized bowl, mix walnut butter and coconut sugar.

  4. Add in egg, mix.

  5. Add in vanilla, baking soda, and salt.

  6. Mix in chocolate chips and walnuts. Put in fridge for 10-15minutes.

  7. Using a cookie scooper, scooper onto parchment paper. Sprinkle with sea salt.

  8. Bake for 14-16 minutes. Let cool and enjoy!

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Low FODMAP Cacao Crinkle Cookies

These cookies are so yummy and simple to make, but be sure to let the dough set in the fridge for at least 6 hours! I made the dough yesterday and then made the actual cookies today. These come from Em at Fun Without FODMAPS and a fellow Registered Dietitian! I made 3 changes to her recipe (which you can find in the above link); I used Cacao instead of Cocoa (because that’s what I had in my cabinet), avocado oil instead of canola oil (because that’s what I had in my cabinet) and I made the cookies using a cookie scooper. Usually these are small, chewy cookies but I actually prefer them crispier so I doubled the size. I’d recommend trying her both sizes to see which one you prefer!

Ingredients:

  • 1 cup sugar (yes, WHITE SUGAR)

  • ⅓ cup Avocado oil

  • ⅓ cup Cacao powder

  • 2 Eggs

  • 1 tsp. Vanilla extract

  • 1 ¼ cups Gluten Free Flour ( I used Simply Balanced)

  • 1 tsp. Baking powder

  • ⅛ tsp. sea Salt

  • ¼ cup Powdered sugar

Directions:

In a large bowl, whisk together sugar and canola oil. Gradually stir in cocoa powder. Add eggs and vanilla, beating until well blended.

  1. In a separate bowl, stir together gluten-free flour, baking powder, and salt. Gradually add to cocoa mixture, mixing well.

  2. Cover dough and refrigerate for 6 hours or more.

  3. After dough has set, preheat oven to 350°F. Line cookie sheet with parchment paper. Roll dough into 1-inch balls before rolling in powdered sugar, to coat. Place on lined cookie sheet.

  4. Bake 11-13 minutes or until tops are crackled. Removed from oven and transfer to wire rack to cool before serving.

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3 Ingredient, 17 Second Peanut Butter Cookies

Yes, this is the name of the recipe. And yes, they’re delicious. These are actually from Kate Scarlata’s The Low Fodmap Diet cookbook but I linked a similar recipe she has on her website. These cookies are SO easy to make and are a definite crowd please. I obviously added chocolate chips, because is there a better combo than peanut butter and chocolate? Nope!

Kate’s recipe calls for 1 cup of sugar, but I chose to use Maple Syrup. Mainly because I ran out of white sugar and didn’t want to use coconut or brown sugar. The maple syrup definitely makes the dough thin, so make sure you stick in the fridge for a bit to harden up.

Ingredients:

1 cup maple syrup

1 cup Natural Peanut butter (only ingredients should be peanuts and salt)

1 large Egg

Directions:

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

  2. Combine all ingredients until smooth. I used a wooden spoon but you could use a hand-mixer.

  3. Add 1/2 cup chocolate chips, continue to mix.

  4. Using cookie scooper, drop onto baking sheet. Bake for 13-15 minutes.

  5. Allow to cool for about 10 minutes before removing. Enjoy!

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Raspberry Chia Jam Thumbprint Cookies

I think these may have been my favorite cookies I made! Which is kind of crazy because chocolate is a major food group for me. These are just the perfect combination of sweet and tart, so yummy! These cookies are from Cotter Crunch and I love that she uses gluten-free, vegan and ultimately low FODMAP ingredients! Her recipe calls for raspberry or cherry jam (avoid cherry as its high FODMAP) so I decided to make my Raspberry Chia Jam. Also, oat flour is SO EASY TO MAKE. Here’s the directions: Pour rolled oats into Vitamix. Blend for 30 seconds. Done.

Ingredients:

For Chia Jam:

1 cup frozen raspberries

1 Tbsp maple syrup

1 tsp vanilla extract

2 Tbsp Chia seeds

For Cookies:

1.5 cups oat flour (I used Bob’s Red Mill GF Rolled oats, see directions above)

1 cup almond flour

1 tsp ground cinnamon

1/2 tsp sea salt

1/3 cup avocado oil (she used grapeseed, unable to confirm if that’s low FODMAP!)

1/3 cup Raspberry Chia Jam

Directions:

For Chia Jam:

On low heat, add raspberries to a small pot.

Once they start to cook down, add maple syrup & vanilla extract.

Continue to cook down for a few minutes. Add chia seeds.

Continue to stir every couple minutes to combine. Once chia seeds start to get, take off heat and let cool.

For Cookies:

  1. Add first 6 ingredients (oat flour through oil) into a mixing bowl. If you don’t have oat flour see notes on how to make it.

  2. Beat with a hand mixer or in a stand mixer for 1 minute. Roll batter into a ball, cover in plastic wrap and let it sit in fridge for 10-20 minutes.

  3. Remove dough from fridge and preheat oven to 350 degrees F.

  4. Line a baking sheet with parchment paper and set aside.

  5. Spoon the dough with a cookie scoop (or spoon) and Roll the dough into balls about the size of a golf ball.

  6. Place on baking trays allowing a room for cookies to spread. Press your thumb gently into the center of each cookie. You can patch up the edges as need.

  7. Next fill with 1/2 to 1 teaspoon of the jam.

  8. Bake cookies for 12-14 minutes or until golden brown.

Happy Cooking Making!

-Liz

Elizabeth SmithComment