Written by Dianne B. Published on in Christmas, Desserts, Holidays, Snacks
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These Low FODMAP Soft & Chewy Ginger Cookies are gluten-free, gum-free, and sweetened with a touch of molasses. A delicious addition to your holiday cookie tray!
One thing I can tell you for sure about the recipes on my blog and in my cookbookis that they have been tested and tested again……and then tested some more! For example, in testing this ginger cookie recipe, I went through at least 2 pounds of butter. Right now I have four containers in my fridge containing four different versions of cookie dough. One is made with molasses and 2 2/3 cup flour. One is made with molasses and 2 1/2 cups flour. Another is made with maple syrup and 2 3/4 cup flour. The last is made with maple syrup and 2 2/3 cups flour. You know you’re in deep when 3 tablespoons of flour can make or break a recipe! To be more accurate, the difference 3 tablespoons flour makes is more like the difference between a good cookie and a really great cookie.
I love cooking and pretty much anything to do with food and preparing food, but my heart lies with baking. The art of baking. I guess a certain amount of patience is involved in baking. There is a lot of waiting. Waiting for the butter to soften, waiting for the oven to heat up. Waiting for the cake to bake and waiting for the cookies to cool. Sometimes I am patient, other times not so much. The times I’m not so patient, I guess the love of what I’m baking helps keep me focused.
Experimenting
Having a scientific and mathematical mind helps with baking too. I love measuring and experimenting. “What would happen if I reduced the flour and increased the sugar? Hmmm, let’s see!” I’ve done so much baking (gluten-free baking in particular), that I’m starting to learn to trust my instincts and it’s really paying off! These cookies are a result of a lot of patience, tons of experimenting and my own instincts. It’s a lot of work, but a lot of fun too. These are some of the best cookies I’ve made yet. I hope you enjoy these Low FODMAP Soft & Chewy Ginger Cookies as much as I do. Nothing says Christmas more than ginger cookies.
Try these other low-FODMAP cookie recipes from my collection:
- Frosted Sugar Cookie Cutouts
- Pecan Snowball Cookies
- No-Bake Cookies
Low FODMAP Soft & Chewy Ginger Cookies
These Low FODMAP Soft & Chewy Ginger cookies are gluten-free and gum-free. A delicious addition to your holiday cookie tray!
Course Dessert, Snack
Cuisine American
Keyword cookies, ginger, gluten-free, gum-free, low-fodmap
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Servings 36 cookies
Ingredients
- 2 2/3 cup Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses* (maple syrup may be used instead)
- 2 tablespoons granulated sugar
Instructions
Measure the flour blend by lightly spooning into the measuring cup until heaping and then leveling off with the back of a knife. In a medium bowl, combine the flour blend, baking soda, ginger, cinnamon, cloves and salt. Set aside.
In a large mixing bowl, using an electric mixer, beat the butter, sugar and brown sugar on medium speed until light and fluffy, about 2 minutes (It is important to not skip this step, or the cookies will spread out too much when baked!). Beat in the egg and molasses (or maple syrup), scraping down the sides of the bowl, until smooth. Reduce speed to low and slowly add in the flour mixture until fully incorporated. Dough will be slightly sticky. Cover and refrigerate at least 2 hours.
Adjust oven rack to middle position and preheat oven to 350 degrees F. Line cookie sheets with parchment paper. Place the 2 tablespoons sugar in a small bowl. Roll dough into 1 1/2″ balls. Roll balls in sugar and place on cookie sheets 2″ inches apart (do not flatten).
Bake 8 to 10 minutes on the middle rack, until cracking on top. Do not over bake. Cookies will be very fragile right out of the oven, so let them cool on the sheet for at least 5 minutes before transferring to a cooling rack.
Notes
*Monash recently tested molasses for FODMAPs and found it to have excess fructose and fructans. However, a serving size of 1 teaspoon was found to be tolerable to most people with IBS. Fortunately, when made with molasses, these cookies are still low in FODMAPs! 1/4 cup molasses is 4 tablespoons, which is 12 teaspoons. With 36 cookies, this is 1/3 teaspoon molasses per cookie. Enjoy!
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10 Comments
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Joyce @ The Hungry Caterpillar
December 13, 2016 at 5:13 am ·Reply
That is a strenuous testing process; thank you for taking the time. Soft and chewy ginger cookies might be my favorite kind of cookie. Maybe. It's so hard to choose. But anyway, these look really wonderful!
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Becky
December 7, 2022 at 11:02 am ·Reply
Any chance you have Troyes making this with oil vs butter to make vegan?
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Dianne B.
December 8, 2022 at 5:10 pm ·Reply
I have not tried this with oil, but to make it vegan I would suggest using a vegan margarine.
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Becky
December 18, 2022 at 4:28 pm ·Reply
Delicious! My husband and kids even liked them! Win, win! My husband isn’t usually a fan of any of my “dietary” recipes so thank you!! -
Veronica
May 7, 2023 at 7:25 pm ·Reply
These are soooo good, thank you for this recipe! They’re going into regular rotation 😋 -
Pingback: 30 low FODMAP cookie recipes (+ shop bought options) - THE IBS DIETITIAN
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Taylor
November 22, 2023 at 9:26 pm ·Reply
Hi, thank you so much for the recipe! Its hard to find desserts that are low fodmap. One question: how long is the max to rest the dough in the fridge? Would over night like 8 hours would be fine?-
Dianne B.
November 28, 2023 at 3:39 pm ·Reply
Yes, I think the dough will be fine resting overnight.
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Ariel
January 3, 2024 at 11:52 am ·Reply
Could you just use brown rice flour? All I have is brown rice flour and gluten free 1-1 flour. I’m new to gluten free baking so not sure.
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Dianne B.
January 3, 2024 at 5:13 pm ·Reply
I would recommend using the 1-1 flour.
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About Me
Dianne
I create recipes for people (including my husband and myself) with sensitive bellies. I also love photographing food. I read books and practice yoga in my spare time. Read More »
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