Soft Gingerbread Cookies (low FODMAP)
Posted by Martina Grace | LOW FODMAP
Celebrate the season with gluten-free gingerbread cookies—spiced to perfection and delightfully chewy, they’re the perfect festive treat for everyone to enjoy!
🍽 Servings: 14 🕓 Prep Time: 3 hours 🕓 Cook Time: 8-10 mins
INGREDIENTS
◦ 2 ½ tbsp water
◦ 1 tbsp flaxseed meal
◦ 1/2 cup packed brown sugar
◦ 1/4 cup vegan butter
◦ 1/4 cup almond butter
◦ 3 tbsp molasses
◦ 1 1/4 cup gluten-free flour blend + more to knead
◦ 3/4 tsp ground ginger
◦ 1/2 tsp ground cinnamon
◦ 1/2 tsp baking soda
◦ 1/4 tsp ground nutmeg
◦ 1/4 tsp sea salt
◦ Cane sugar for topping (optional)
INSTRUCTIONS
1. In a small bowl, mix flaxseed meal with water. Let it sit for a couple of minutes to thicken.
2. In a large bowl, add all the ingredients (including the flaxseed egg), except the dry ingredients. Combine well with an electric mixer on medium speed.
3. Add the dry ingredients and mix with a wooden spoon.
4. Form with your hands a big ball, cover and refrigerate for at least 3 hours (preferably overnight).
5. Preheat oven to 350F.
6. Add a generous sprinkle of extra flour and knead the dough for 30 secondes to make it hold better together.
7. Spread some flour on your working space, then roll out your dough until you get a thickness of about 1/4 inch.
8. Cut your cookies with a cookie cutter and place them on a baking tray covered with parchment paper.
9. Form a ball with the leftovers of the dough and repeat steps 7 and 8.
10. Bake in the center of the oven for 8-10 minutes, then let it cool for 10-15 minutes.
11. Sprinkle with cane sugar (optional).
🌱 Enjoy every bite,
Martina.
NUTRITION FACTS
✦ 1 serving is 1 cookie (it’s not considered low FODMAP if a greater serving is consumed).
✦ Spices like cinnamon, ginger and nutmeg are high in antioxidants and have anti-inflammatory properties, which can help reduce oxidative stress and inflammation in the body.
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