Low FODMAP Gingerbread Cookies Recipe

These festive Low FODMAP Gingerbread Cookies Recipe is made with a gluten-free flour blend, sweet maple syrup, and a warming mix of ground ginger, cinnamon, and cloves. The result is a delicious holiday treat that is soft in the center, crisp on the edges, and safe for your digestion. This recipe creates a perfect batch for a Christmas cookie exchange or a cozy winter afternoon with the family.

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Low FODMAP Gingerbread Cookies Recipe Ingredients

For the Cookies:

• 2 1/4 cups gluten-free flour blend (ensure it contains xanthan gum)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/4 cup pure maple syrup (do not use honey)
• 1 teaspoon vanilla extract

For the Optional Icing:

• 1 cup powdered sugar
• 1–2 tablespoons lactose-free milk (as needed)
• 1/2 teaspoon vanilla extract

How To Make Low FODMAP Gingerbread Cookies Recipe

1. Mix the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until well combined.
2. Cream butter and sugar: In a large bowl or stand mixer, beat the softened butter and brown sugar together for about 2 minutes until the mixture is creamy and smooth.
3. Add wet ingredients: Add the egg, maple syrup, and vanilla extract to the butter mixture. Mix well until everything is smooth.
4. Make the dough: Gradually add the dry flour mixture to the wet ingredients. Mix until a soft, sticky dough forms.
5. Chill the dough: This step is important. Wrap the dough in plastic wrap or cover the bowl and place it in the refrigerator for 45–60 minutes. Chilling makes the dough firm enough to roll out without sticking.
6. Prepare the oven: Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper.
7. Roll and cut: Place the chilled dough between two large sheets of parchment paper. Roll it out until it is about 1/4-inch thick. Use cookie cutters to cut out your shapes.
8. Bake: Place the shapes on the prepared trays, leaving a little space between them. Bake for 8–10 minutes for soft cookies, or 10–12 minutes if you prefer crispier edges.
9. Cool: Let the cookies cool on the baking tray for 5 minutes to firm up. Then, transfer them to a wire rack to cool completely.
10. Decorate (Optional): Mix the powdered sugar, vanilla, and milk in a small bowl until thick but pourable. Drizzle or pipe the icing onto the cooled cookies.

Recipe Tips

• Roll Between Parchment: Gluten-free dough can be stickier than regular dough. Rolling it between two sheets of parchment paper prevents it from sticking to your rolling pin and counter without adding extra flour.
• Why Maple Syrup? This recipe uses pure maple syrup instead of honey or molasses. Maple syrup is low FODMAP, whereas honey is high in fructose and can upset sensitive stomachs.
• Don’t Skip Chilling: Because we are using melted butter and syrup, the dough will be very soft at first. Chilling is necessary to handle the dough and cut clean shapes.
• Watch the Oven: Gluten-free cookies can go from perfect to burnt quickly. Start checking them at the 8-minute mark. They are done when the edges look slightly set.

What To Serve Low FODMAP Gingerbread Cookies

These spiced cookies are the ultimate holiday comfort food. Serve them with a mug of hot cocoa made with lactose-free milk or a warm lactose-free vanilla latte. They also pair well with a bowl of clementines or orange slices, as the citrus flavor brightens up the warm spices in the gingerbread.

How To Store Low FODMAP Gingerbread Cookies Leftovers

• Store at Room Temperature: Keep the baked (and dried) cookies in an airtight container at room temperature for up to 5 days. If you live in a humid climate, put a piece of bread in the container to keep them soft.
• Freeze: You can freeze the baked cookies (undecorated) for up to 3 months. You can also freeze the raw dough ball. Thaw the dough in the fridge overnight before rolling and baking.

Low FODMAP Gingerbread Cookies Recipe Nutrition Facts

Serving Size: 1 cookie (assuming batch of 24)

• Calories: 115 kcal
• Total Fat: 4.5g
• Saturated Fat: 2.5g
• Cholesterol: 18mg
• Sodium: 90mg
• Total Carbohydrate: 18g
• Dietary Fiber: 0.5g
• Sugars: 10g
• Protein: 1g

Frequently Asked Questions

• Why did my cookies spread too much? Cookies spread if the dough wasn’t chilled long enough or if the butter was melted instead of just softened. Make sure the dough is firm before you put it in the hot oven.
• Can I use molasses instead of maple syrup? Molasses is the traditional ingredient for gingerbread, but it can be high FODMAP in larger amounts. Maple syrup provides a safer, delicious sweetness. If you tolerate molasses well, you can swap 1 tablespoon of maple syrup for molasses for a deeper color.
• Is this dough safe to eat raw? Because this recipe contains raw eggs and untreated flour, it is not recommended to eat the raw dough.

Try More Recipes:

• Low FODMAP Fruit Tart Recipe
• Low FODMAP Pavlova Recipe
• Low FODMAP Donuts Recipe