You know that feeling when gluten free – low FODMAP – baking goes right first time. It doesn’t happen often. But when it does! ABSOLUTE REVELATION. I’m so happy I could (and did on Sunday) leap around my kitchen.
We haven’t been feeling very Christmassy this year and still not quite believing it’s the big day next Friday, I desperately felt the need to roll up my sleeves at the weekend, empty the cupboards and fix the situation the best way I knew how. COOKIES.
Soft, vegan, gluten free, low FODMAP gingerbread cookies to be precise.
Crispy around the edge and soft and chewy in the middle, these are the Christmas low FODMAP cookies of dreams. Baking perfect first time, they’re light and pillowy, rustic and spicy. And did I mention take only five minutes of prep and eight minutes in the oven?
A couple of these, a loose-leaf tea, a blanket and some cheesy Christmas classics right now? I’m anyones game.
Melt in your mouth, gooey and amazing, these IBS and intolerance friendly cookies are a twist on a classic. Fool proof, the recipe makes 16 which is perfect for this time of year when your house is filled with family and friends.
A healthy alternative to regular gluten free flour, the oat flour in the recipe gives the cookies the most amazing hearty texture. You can buy oat flour in most health food stores (make sure to look for certified gluten free if needed) but I often make my own. Simply blend oats in a high power food processor and in a few minutes you’ll have beautiful fine flour.
Being gorgeously gluten-free, the cookie recipe does also need a little more help with rise than some of its friends, but two tsp of baking powder and 1 tsp of baking soda will do the trick. And I don’t know if you’ve seen Waitrose Signature Spice range in stores currently? With peppercorns, nutmeg, cardamom, star anise, all spice, cinnamon, tangerine oil AND cloves alongside ginger I’m having a huge fan-girl moment and am using it in every Christmassy recipe I can. This recipe contains three teaspoons of the mixed spice which gives the cookies the most amazing sweet and spicy kick – but if you can’t get hold of it no problem, ginger and any other warm spices such as nutmeg will do the trick. Alter the about of spice you use to suit your own tastebuds too.
- 250g oat flour
- 85g brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3 tsp Waitrose Signature Spice (or 3tsp mixed spice including ginger, cinnamon, nutmeg etc.)
- 60ml maple syrup
- 80ml coconut oil, melted
- 2 tbsp almond milk or other FODMAP-friendly milk of choice
- 1 tsp vanilla extract
- Preheat oven to 180C/350F.
- Combine oat flour, brown sugar, baking powder, baking soda, salt and spices in a bowl and use a wooden spoon to combine. Use an electric whisk and add in melted coconut oil, almond milk, vanilla extract and maple syrup, mixing as you go.
- Roll dough into 16 cookie balls and place on a greased baking sheet.
- Bake for 8 minutes.
- Allow cookies to cool on a cool and keep in an airtight tin.
I love to see your healthy recreations of my recipes! Keep tagging me on Instagram and Twitter with #shecanteatwhat so I can see the amazing things you create!
Recipe adapted from Kylie’s gorgeous gingerbread cookie sandwiches here.