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Low Fodmap Soft Ginger Cookies

Low Fodmap Soft Ginger Cookies

Low Fodmap Soft Ginger Cookies – deliciously spiced and tender cookies that literally melt in your mouth!
Course: Cookies
Cuisine: American, Australian
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 26 cookies
Author: Recipe adapted from A Little Bit Yummy

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Mix the wet and dry ingredients together until well combined.
  4. 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).
  5. Flatten each cookie slightly and sprinkle the tops with granulated sugar.
  6. 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.
  7. Remove from oven and leave to cool for two minutes on the cookie tray before transferring to a wire rack to cool.