10 Delicious Low FODMAP Cookie Recipes to Satisfy Your Sweet Tooth

Craving something sweet but need to keep your diet low FODMAP? You’re in the right place! This cookie recipe is easy to whip up, packed with flavor, and perfect for folks managing IBS or similar dietary needs. Grab your ingredients and let’s bake some deliciousness that won’t upset your tummy!

Almond Flour Peanut Butter Cookies

These almond flour peanut butter cookies are a delightful treat for anyone looking for a low FODMAP option. They’re nutty, slightly chewy, and bursting with peanut butter flavor. Plus, they’re super simple to whip up, making them an excellent choice for a quick snack or a sweet ending to any meal.

With just a few ingredients, you can create these delicious cookies that are gluten-free and satisfying. The almond flour gives them a unique texture, while the peanut butter adds richness. Enjoy them with a glass of milk or your favorite dairy-free alternative!

Ingredients

  • 1 cup almond flour
  • 1/2 cup peanut butter (make sure it’s smooth and low FODMAP)
  • 1/4 cup maple syrup or a low FODMAP sweetener
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour, peanut butter, maple syrup, baking soda, salt, and vanilla extract. Mix until all ingredients are well blended and a dough forms.
  3. Using a tablespoon, scoop out the dough and roll it into balls. Place them on the prepared baking sheet, spaced about 2 inches apart.
  4. Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
  5. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Oatmeal Chocolate Chip Delights

These Oatmeal Chocolate Chip Delights are a treat that everyone can enjoy! With a perfect balance of chewy oats and rich chocolate, these cookies satisfy your sweet tooth without straying from a low FODMAP diet. They are easy to whip up, making them a great option for a quick dessert or a snack any time of the day.

Expect a delightful crunch on the outside with a soft, gooey center that oozes chocolate with every bite. Plus, you can feel good about enjoying these cookies, as they are made with wholesome ingredients that keep them low in FODMAPs. Let’s get baking!

Ingredients

  • 1 cup gluten-free rolled oats
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the oats, coconut flour, baking soda, and salt.
  3. In another bowl, combine the maple syrup, melted coconut oil, and vanilla extract, stirring until well mixed.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chocolate chips.
  5. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes or until golden brown. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Maple Cinnamon Sugar Cookies

These Maple Cinnamon Sugar Cookies are the perfect treat for anyone looking for a sweet yet simple dessert. With the warm flavors of maple syrup and cinnamon, they bring a cozy feel to any occasion. These cookies are easy to whip up, making them a great option for both novice and experienced bakers.

Each bite offers a delightful balance of sweetness and spice, perfect for satisfying your cookie cravings. Plus, they fit into a low FODMAP diet, so you can enjoy them without worry. Let’s get baking!

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour, coconut flour, cinnamon, baking soda, and salt.
  3. In another bowl, whisk together maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
  5. Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand.
  6. Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
  7. If desired, dust with powdered sugar before serving.

Peanut Butter Oatmeal Raisin Cookies

These Peanut Butter Oatmeal Raisin Cookies are a delightful mix of chewy oats, nutty peanut butter, and sweet raisins. With a flavor that balances sweetness and nuttiness, these cookies are perfect for a quick snack or a sweet treat after dinner. Plus, they are easy to make, so you can whip up a batch in no time!

If you’re looking for a low FODMAP option that still satisfies your sweet tooth, this recipe is a winner. The hearty oats combined with creamy peanut butter create a satisfying texture, while the raisins add a chewy burst of sweetness. Enjoy these cookies fresh from the oven with a warm cup of tea or coffee!

Ingredients

  • 1 cup natural peanut butter
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 cup raisins
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the peanut butter, brown sugar, maple syrup, egg, and vanilla extract. Mix until smooth.
  3. Add the rolled oats, baking soda, and salt to the mixture. Stir until well combined.
  4. Gently fold in the raisins.
  5. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti are a delightful treat that combines the rich flavor of chocolate with the nutty goodness of hazelnuts. These crunchy cookies are perfect for dipping in coffee or tea, making them a wonderful companion for your morning or afternoon break.

This recipe is simple to follow, and the results are wonderfully satisfying. The texture is crisp and perfect for dunking, and the taste is a delightful balance of sweet and nutty. You’ll love how easy they are to whip up!

Ingredients

  • 1 cup hazelnuts, toasted and chopped
  • 1 1/2 cups gluten-free flour blend
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, beat the sugar and eggs until light and fluffy. Add in the vanilla extract.
  4. Gradually combine the dry ingredients with the egg mixture until well mixed. Fold in the hazelnuts and chocolate chips.
  5. Shape the dough into a log about 12 inches long and place it on the prepared baking sheet.
  6. Bake for 25-30 minutes, until firm. Let cool for 10 minutes, then slice the log into biscotti pieces.
  7. Return the slices to the oven for another 10-15 minutes to crisp them up.
  8. Let cool completely before serving. Enjoy with your favorite beverage!

Coconut Macaroons with Dark Chocolate Drizzle

Coconut macaroons are a delightful treat that combines the chewy texture of coconut with a hint of sweetness. Topped with a rich dark chocolate drizzle, these cookies are perfect for anyone looking for a simple yet satisfying dessert. They are naturally gluten-free and can easily fit into a low FODMAP diet, making them an excellent choice for those with dietary restrictions.

The best part? These macaroons are incredibly easy to make, requiring just a few ingredients. Whether you’re whipping them up for a gathering or enjoying them on your own, these cookies are sure to please your taste buds!

Ingredients

  • 3 cups unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (dairy-free if needed)

Instructions

  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, and salt. Mix well until everything is evenly coated.
  3. Using a spoon or cookie scoop, form small mounds of the coconut mixture and place them on the prepared baking sheet.
  4. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown.
  5. While the macaroons are cooling, melt the dark chocolate chips in a microwave or double boiler until smooth.
  6. Drizzle the melted chocolate over the cooled macaroons using a fork or piping bag. Allow the chocolate to set before serving.

Pumpkin Spice Cookies with Walnuts

These pumpkin spice cookies are a delightful treat that perfectly embody the flavors of fall. With a warm blend of spices and the addition of crunchy walnuts, each bite is a cozy experience. They are easy to whip up, making them ideal for a weekend baking session or a last-minute dessert for gatherings.

The cookies are soft and chewy, with just the right amount of sweetness, balanced by the nutty flavor of walnuts. They are gentle on the stomach, making them suitable for those following a low FODMAP diet. Enjoy these cookies with a cup of tea or coffee for a comforting snack!

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup walnuts, chopped

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix together the pumpkin puree, brown sugar, maple syrup, melted coconut oil, and vanilla extract until combined.
  3. In another bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and ginger.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
  5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Lemon Zest and Ginger Cookies

These Lemon Zest and Ginger Cookies are a delightful treat, bursting with zesty citrus flavor and a hint of warmth from ginger. The combination creates a refreshing yet cozy taste that’s perfect for any occasion. Plus, they are easy to whip up, making them a great addition to your baking repertoire!

With a soft texture and a subtle crunch on the outside, these cookies are sure to please. The bright lemon zest pairs beautifully with the spicy ginger, offering a unique flavor profile that feels both light and comforting. Whether you’re enjoying them with a cup of tea or as a snack, they’re bound to be a hit!

Ingredients

  • 1 1/4 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the almond flour, coconut flour, baking soda, salt, and ground ginger.
  3. In a separate bowl, whisk together the maple syrup, melted coconut oil, lemon zest, and lemon juice until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
  5. Using a tablespoon, scoop the dough and form into balls. Place them on the prepared baking sheet, spacing them apart.
  6. Flatten each ball slightly with your hand and sprinkle with powdered sugar if desired.
  7. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Vanilla Bean Cookies with Sea Salt

These Vanilla Bean Cookies with Sea Salt are a delightful treat that’s both simple to make and bursting with flavor. With their buttery texture and a hint of vanilla, they make for a perfect snack or dessert. The sprinkle of sea salt on top balances the sweetness, adding an extra layer of taste that elevates these cookies.

Perfect for those following a low FODMAP diet, these cookies are lovely with a warm cup of tea or coffee. Whether you’re making them for a gathering or just for yourself, these cookies are bound to be a hit!

Ingredients

  • 2 cups almond flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon sea salt, for topping

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix almond flour, baking soda, and salt together until well combined.
  3. In another bowl, whisk together melted coconut oil, maple syrup, and vanilla bean paste.
  4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Using your hands, form small balls of dough and place them on the prepared baking sheet. Flatten each ball slightly.
  6. Sprinkle a small pinch of sea salt on top of each cookie.
  7. Bake for 10-12 minutes or until the edges are golden.
  8. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cranberry Orange Cookies

Cranberry orange cookies are a delightful treat that perfectly balance sweet and tart flavors. The burst of juicy cranberries combined with the brightness of fresh orange zest makes these cookies a refreshing option for any occasion. They are simple to make, making them ideal for both novice and experienced bakers.

The cookies are soft and chewy, with a lovely golden color and a charming texture. They are perfect for snacking or sharing with friends, and they also make a thoughtful gift during the holidays or any special gathering.

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 cup fresh cranberries, chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the gluten-free flour, baking soda, and salt.
  3. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, and orange zest, mixing until combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped cranberries.
  5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a few inches apart.
  6. Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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