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