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)