Dr. Rachel’s Favorite Low-FODMAP Snickerdoodle Cookies Recipe; Gluten-free, Dairy-free

YUM! A quick and easy recipe for my favorite low-FODMAP Snickerdoodle Cookies that will make you smile. Gluten-free and dairy-free.  These low-FODMAP Snickerdoodle cookies are buttery, chewy and so good.

Trust me when I tell you these are the BEST Snickerdoodle Cookies you will ever have, you will not believe they are low-FODMAP.

Check out over 200 more low-FODMAP recipes on my blog.  You may love my low-FODMAP Cookie Collection for a full listing of all my delicious low-FODMAP cookie recipes!

Be healthy and happy,

Rachel Pauls, MD


Dr. Rachel’s Favorite Low-FODMAP Snickerdoodle Cookies Recipe; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 18 cookies

Prep time: 10 min

Bake time:10 min

Chilling time: 1 hour

Total time: 1 hour, 20 min

Bake: 400 F

Ingredients

  • 2 & 3/4 cup all-purpose low-FODMAP gluten-free flour (I used Authentic Foods GF Classical Blend- see my low-FODMAP Bake off blog for the reasons I love this flour)
  • 3/4 teaspoon xanthan gum (omit if using low-FODMAP flour brand with included xanthan gum)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 & 1/2 cups white sugar
  • 1/2 cup butter or low-FODMAP dairy-free alternative, softened (I like Earth Balance vegan spread)
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the low-FODMAP Snickerdoodle Cookie topping:

  • 2 tablespoons white sugar
  • 1 & 1/2 teaspoons cinnamon

Directions

  • Preheat oven to 400°
  • Line baking sheets with parchment paper or silicone liners
  • In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt
  • In the bowl of your standing mixer with flat paddle attachment, beat the sugar and butter or vegan spread until well mixed
  • Add the egg and vanilla and mix again at medium speed
  • Add the dry ingredients into your mixing bowl and mix on low until just combined
  • Cover the dough and place in fridge to chill for one hour or up to 2 days
  • When ready to use, remove from fridge to soften until you can roll easily
  • In a small bowl, combine the 2 Tablespoons sugar and 1 &1/2 tsp. cinnamon
  • Roll dough into about 1 inch balls and place in sugar/cinnamon mixture to coat sides
  • Lay on baking sheet about 2 inches apart
  • Bake 8-10 minutes or until set
  • Cool on a cooling rack and enjoy!

  • These are so sugary and good…

  • Mmmm.  Moist low-FODMAP Snickerdoodle Cookies!

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