cookies

Low-FODMAP Thumbprint Cookie Recipe

Low-FODMAP Thumbprint Cookie Recipe (gluten free, egg free)

These sweet little cookies are low FODMAP, gluten free, egg free and only call for 5 ingredients! They're ridiculously easy - what more could you want. The star ingredient is almond meal which keeps the cookies soft and tender. They're also low in sugar so you can enjoy a treat and stay healthy! Click through to get the 5 ingredient recipe.

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I love making Christmas cookies, and there's no need to give 'em up just because you're following a special diet. 

But these cookies aren't just low-FODMAP. They're better for you health-wise too. Here are all the reasons why you should add them to your cookie tray:

  • They're incredibly easy - Just 5 ingredients (plus salt!)
  • They're made with nutrient-packed almond meal, not flour
  • They're low in sugar 
  • They're low-FODMAP, gluten-free and egg-free
  • They stay soft and tender for a few days (thanks to that almond meal), but they also freeze great

Convinced? Sure you are...on to the recipe!

>>> Psst! New to FODMAP? Click here to get started with the FREE 7-Day FODMAP Jumpstart so you can relieve IBS fast!

Low-FODMAP Almond Thumbprint Cookies (gluten free, egg free)

Adapted from this recipe by King Arthur Flour. 
A low-FODMAP serving of almonds is 12 grams, and the whole recipe uses 96 grams. King Arthur makes a super-fine almond flour, and if you use that the cookies will have a shortbread-like texture. Since I had almond meal on hand - and it's easier to find - that's what I used and it works great.

Makes 12 cookies - Recipe may be doubled
(1 serving=1 cookie)

INGREDIENTS

1 cup (96 grams) almond flour
3 1/2 tbsp  (49 g) unsalted butter, at room temp
3 tbsp (25 g) powdered sugar
1/4 tsp sea salt
1/2 tsp vanilla extract
4 tsp strawberry jam

INSTRUCTIONS

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Add add all ingredients except jam to the bowl of an electric mixer and mix on medium speed until a cohesive dough forms (or mix by hand).

3. Scoop heaping teaspoons of dough and roll into 1 1/4-inch balls. Arrange on prepared baking sheet about 1 1/2 to 2-inches apart.

4. Use your thumb to make an indentation in the center of each ball of dough. Fill with 1/4 tsp jam (overfilling cookies will cause jam to boil over in the oven).

5. Bake 9 to 12 minutes, or until the edges of the cookies feel just set. Cookies will not brown much.

6. Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely before serving. Cookies keep at room temperature for 3 days or in the freezer for 3 weeks; defrost at room temp.

Want more EASY holiday treats? Check these out!

Orange-Pecan Cookies (low-FODMAP, gluten-free)

Fudgy One-Bowl Brownies (low-FODMAP, gluten-free)

 

 

Orange-Pecan Cookies (Low-FODMAP, Gluten-Free)

Orange-Pecan Cookies (Low-FODMAP, Gluten-Free)

These are the perfect healthy holiday cookies! If you're looking for a moist, chewy low-FODMAP cookie recipe, try this one. The orange-pecan flavor is amazing, so don't skimp on the orange zest. With just a few ingredients, they're easy to make with minimal mess. 

If you think being on a low-FODMAP diet means you'll miss out on all the food-related traditions that go along with the holidays, don't worry.

It's a myth.

In fact, you don't have to miss out on any of them. You might not be eating the exact same foods you did in years past, but that is okay.

As you learn new cooking techniques and try more low-FODMAP recipes, it will get easier to fill your kitchen with food that doesn't leave you feeling restricted and fulfills the spirit of your holiday traditions.

These cookies are the perfect place to start. Let me just stop here for a second and be really blunt: I love them. I'm usually not that impressed with health-ified desserts, but this is a major exception.

 

Here's why these cookies are awesome:

  • The orange zest gives them incredible flavor.
  • They have just a few ingredients, which equals minimal effort and minimal mess.
  • Pecans. Toasted pecans.

 

If you're like me and think Christmas is a wasted without a lot of cookie baking, then you need this recipe! And if you're the chief baker and think people won't be able to cope if you don't make the same cookies you've made every year, I think you might be wrong. At the very least, throw a few new recipes at them and give them a chance to be heroic. You never know. :-)

 

These are the perfect healthy holiday cookies! If you're looking for a moist, chewy low-FODMAP cookie recipe, try this one. The orange-pecan flavor is amazing, so don't skimp on the orange zest. With just a few ingredients, they're easy to make with minimal mess. 

Orange-Pecan Cookies (Low-FODMAP, Gluten Free)

These easy cookies are totally grain free, which helps them stay soft in the center and chewy at the edges. The flavor of the orange zest is the star. To get finely grated zest, I use this microplane grater.

Author: Julie-Calm Belly Kitchen             Recipe type: Dessert
Prep time: 25 mins (plus chilling)        Cook time: 15 mins        Total time: 40 mins
Makes 28 to 30 cookies (1 serving = 2 cookies)

INGREDIENTS

2 cups (225 grams) pecans
2/3 cup (133 grams) granulated sugar
2 large or extra large egg whites
Zest of 1 naval orange
1 tsp vanilla extract
¼ tsp almond extract (optional)
½ tsp sea salt
Cooking spray or shortening

INSTRUCTIONS

1. Preheat oven to 350F. Spread pecans on a large rimmed baking sheet and bake until fragrant and lightly toasted, 7 to 8 minutes, stirring them around about halfway through. Cool completely. You can do this ahead of time. If I'm not using them within a couple days, I keep them in the freezer so they stay fresh.

2. Add the cooled pecans (they must be cool or they'll get pasty) and sugar to the bowl of a food processor fitted with the metal blade. Pulse several times until finely chopped with a chunky, slightly sandy texture.

3. In a large bowl, combine egg whites, orange zest, extracts and salt. Add pecan mixture and stir until combined. Refrigerate until completely chilled, 90 minutes to 2 hours.

4. Preheat oven to 350F and position racks in upper and lower thirds. Line 2 baking sheets with parchment paper and grease the parchment with cooking spray or shortening. Scoop heaping teaspoons of batter onto parchment about 2 inches apart. You should get 28 to 30 cookies.

5. Bake until cookies are puffed and just set in the center, 13 to 15 minutes. Switch position of the baking sheets up and down and back to front about halfway through. Cool on baking sheets for 5 minutes, then transfer to a rack and cool completely.

Adapted from this recipe at Self Magazine.

Nutrition Information
For 1 cookie of 28:  Calories: 76 Fat: 6g Saturated fat: 1g Carbohydrates: 6g Sugar:  5g Sodium: 45mg Fiber: 1g Protein: 1g

 

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