These low-FODMAP gingerbread cookies bring all the comfort of the holidays without the digestive discomfort. Perfect for fans of spicy flavors, they combine cinnamon, ginger, and a touch of molasses for a rich, satisfying taste. Easy to make, they’re ideal for serving with hot tea or topping your dessert platters. A great way to treat yourself while taking care of your well-being!
Ingredients
- 500 mL (2 cups) gluten-free all-purpose flour*
- 7.5 mL (½ tbsp) ground cinnamon
- 7.5 mL (½ tbsp) ground ginger
- 2.5 mL (½ tsp) baking soda
- 1 mL (¼ tsp) ground cloves
- 1 mL (¼ tsp) salt
- 1 large egg
- 125 mL (½ cup) maple syrup
- 60 mL (¼ cup) vegetable oil
- 7.5 mL (½ tbsp) vanilla extract
Preparation
- In a large bowl, combine the dry ingredients. In another bowl, whisk the wet ingredients until the texture is smooth.
- Gradually incorporate the dry ingredients into the wet ingredients, mixing until the dough is uniform.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- Roll the dough between two sheets of parchment paper to an even thickness (about 3–4 mm).
- Cut out cookies using a cookie cutter of your choice. Repeat with leftover dough scraps.
- Bake for 12–15 minutes, until the cookies are lightly golden.
- Let the cookies cool completely on a wire rack before decorating as creatively as you wish.
Notes
Keeps for 7 to 10 days at room temperature in an airtight container, up to 4 weeks in the refrigerator or 6 months in the freezer, always in an airtight container.
*You can use regular all-purpose flour, but the cookies will no longer be low in FODMAP.
You can also replace the spices with 15 ml (1 tbsp) of a gingerbread spice mix or 4 spices.