Christmas is just over a month away and the baking season is beginning. These Low Fodmap Soft Ginger Cookies are the perfect festive treat: soft, tender and full of warm spices that practically melt in your mouth.
The cookies are delightfully soft — my eldest daughter kept reaching for more. If you follow a low FODMAP plan, stick to the recommended serving of one to two cookies; they’re fairly large, so a small portion is satisfying. If you don’t need to limit FODMAPs, feel free to enjoy an extra one or two.
These cookies are also gluten-free, making them a thoughtful option for anyone avoiding gluten at holiday gatherings.
Enjoy the recipe and watch the video if you prefer a visual demonstration. Leave a comment to share how they turned out for you — I love hearing feedback.
Low Fodmap Soft Ginger Cookies
Cookies
American, Australian
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
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Place the softened dairy-free spread and sugar in the bowl of an electric mixer and whisk until light and fluffy. Mix in the large egg and rice malt syrup.
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In a separate large bowl, whisk together the gluten-free all-purpose flour, ground ginger, cinnamon, baking soda, ground cloves, nutmeg, salt, and xanthan gum until evenly combined.
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Combine the wet and dry ingredients and mix until the dough is uniform.
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Line two baking trays with parchment paper. Scoop the dough onto the trays — about 12 cookies per tray — leaving space between each as they will spread while baking.
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Flatten each cookie slightly and sprinkle the tops with granulated sugar.
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Bake in a preheated oven at 180°C (355°F) for 10–12 minutes, until the bases are lightly golden and the tops begin to crack.
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Remove from the oven and let the cookies cool on the tray for two minutes before transferring to a wire rack to cool completely.
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