low fodmap thumbprint cookies - karlijnskitchen.com

Low FODMAP Thumbprint Cookies

Today I have an amazing cookie recipe for you. Low FODMAP thumbprint cookies! These thumbprint cookies don’t contain a lot of sugar, they are sweetened with maple syrup, but they are SO tasty. I notice that I easily get stomach problems when I eat too much sugar and therefore I am experimenting with less sweet recipes. You can lower the sugar in the cookies even more if you use a less sweet jam. In the Netherlands, we have jams that contain about half the amount of sugar as normal jam, but I am not sure if they exist in other countries too. Of course, you can also make your own less sweet jam. I used normal strawberry jam for this recipe.

I love the combination of the non-sweet cookies with a little bit of sweet jam!

And very exciting news: with this recipe, I published my FIRST EVER recipe video! I am really curious what you think about it!

What do you need (for about 12 small cookies)

This recipe is based on the recipe by Bakerita

  • 80 g oat flour (if you cannot have oat flour you can substitute this with for example buckwheat flour)
  • 80 g gluten-free flour
  • 40 g coconut oil, melted
  • 30 g maple syrup
  • A pinch of salt
  • Strawberry jam (raspberry jam, pineapple jam or blueberry jam is low FODMAP too)

How to make the low FODMAP thumbprint cookies

  1. Put the oat flour, gluten-free flour and salt together in a bowl. Add the melted coconut oil and the maple syrup.
  2. Knead the mixture with your hands into a dough.
  3. Form a dough ball and wrap the dough in cling film. Leave the dough to rest in the fridge or half an hour.
  4. Pre-heat the oven to 175 degrees Celsius.
  5. Take the dough from the fridge and knead it through. The cookies have a soft structure, so the dough might be a bit crumbly. If you make the dough a bit warmer by kneading it with your hands you can easily form balls.
  6. Roll the dough into 12 little balls and put them on a baking sheet covered with baking parchment. Flatten the dough balls a bit with the palm of your hand and press a dent into each cookie with your thumb.
  7. Spoon a little bit of jam into the middle of every cookie. Don’t use too much otherwise, everything will ooze out in the oven.
  8. Bake the cookies for 10 minutes.

Enjoy!

Will you let me know if you make my low FODMAP thumbprint cookies? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

low fodmap thumbprint cookies - karlijnskitchen.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low fodmap thumbprint koekjes - karlijnskitchen.com

Low FODMAP Thumbprint Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Karlijn
  • Total Time: 55 mins
  • Servings: 12 1x

Description

I have a super yummy cookie recipe for you: low FODMAP thumbprint cookies with strawberry jam. Low FODMAP, gluten-free, lactose-free and vegan.


Ingredients

Scale
  • 80 g oat flour (if you cannot have oat flour you can substitute this with for example buckwheat flour)
  • 80 g gluten-free flour
  • 40 g coconut oil, melted
  • 30 g maple syrup
  • A pinch of salt
  • Strawberry jam (raspberry jam, pineapple jam or blueberry jam is low FODMAP too)

Instructions

  1. Put the oat flour, gluten-free flour and salt together in a bowl. Add the melted coconut oil and the maple syrup.
  2. Knead the mixture with your hands into a dough.
  3. Form a dough ball and wrap the dough in cling film. Leave the dough to rest in the fridge or half an hour.
  4. Pre-heat the oven to 175 degrees Celsius.
  5. Take the dough from the fridge and knead it through. The cookies have a soft structure, so the dough might be a bit crumbly. If you make the dough a bit warmer by kneading it with your hands you can easily form balls.
  6. Roll the dough into 12 little balls and put them on a baking sheet covered with baking parchment. Flatten the dough balls a bit with the palm of your hand and press a dent into each cookie with your thumb.
  7. Spoon a little bit of jam into the middle of every cookie. Don’t use too much otherwise, everything will ooze out in the oven.
  8. Bake the cookies for 10 minutes.
  • Prep Time: 45 mins
  • Cook Time: 10 mins

 

Gearchiveerd onder:

4 Comments

  • Noorul says:

    Hi Karlijn, I just made this with homemade blueberry Jam and wanted to give it the thumbs up. I used tapioca for the GF-flour and the cookies felt a bit hard when they came out of the oven, but they were nice and chewy inside and also not too sweet. Will be making these again soon hopefully. Thanks!






  • Cargem says:

    I made these cookies twice… once with store bought GF flour and the second time with tapioca flour as per Noorul. Both times the dough was incredibly crumbly and frustrating to work with! It took a lot of time, patience and mixing in iced water to help bring the mix together. The cookies cooked ok and tasted nice, but were too time consuming to make.

    • I am sorry to hear that! It’s true that the dough is a bit crumbly and that it is sometimes a bit hard to work with. But the structure of the dough is what makes the cookies so tasty 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star