Can you believe that Christmas is just a little over a month away? I am already starting to feel like baking cookies! And these Low Fodmap Soft Ginger Cookies are exactly what I need!
They are so good, soft and tender… they practically melt in your mouth. My eldest daughter couldn’t stay away from them! And I too had a hard time to stay within the recommended 1 to 2 cookie low fodmap serving size. Lucky for me, they are quite big!
If you are not following the low fodmap diet, however, you won’t have to worry about that and you will be able to enjoy a few extra cookies.
These cookies are also gluten-free, so keep that in mind if you are looking at baking a Christmas treat for someone who can’t have gluten.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Low Fodmap Soft Ginger Cookies
- 190 gms – 6 ¾ oz. dairy free spread softened but not melted
- 200 gms – 1 cup granulated sugar
- 1 large egg
- 60 gms – 4 tbsp rice malt syrup
- 350 gms – 2 ½ cups gluten-free and low fodmap all-purpose flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp xanthan gum
Place the softened dairy-free spread and sugar in the bowl of an electric mixer and whisk until light and fluffy. Then mix in the large egg and golden syrup.
In a separate large bowl whisk together the gluten free all purpose flour, ground ginger, cinnamon, baking soda, ground cloves, ground nutmeg, salt, and xanthan gum until well combined.
Mix the wet and dry ingredients together until well combined.
Line two cookie trays with baking paper. Scoop the mixture onto the trays – you should fit about 12 cookies per tray (make sure to leave some space between them, as they will spread while baking).
Flatten each cookie slightly and sprinkle the tops with granulated sugar.
Bake in a pre-heated oven at 180°C – 355°F for 10 to 12 minutes, until the cookie bases turn slightly golden and the tops start to crack.
Remove from oven and leave to cool for two minutes on the cookie tray before transferring to a wire rack to cool.