Microwave ‘Snickerdoodle’ Cookie; Low-FODMAP, Gluten-free

Ever crave something but not feel like making a whole recipe? You don’t want too many leftovers, or to buy a bunch of ingredients? Maybe you’re the only one in your family that likes a certain flavor?

I am a huge fan of microwave, mug, and personal-sized ‘baked’ treats for these moments.  My low-FODMAP mug cakes (like my Pumpkin Mug Cake, Chocolate Mug Cake and PB & J Mug Cake) and low-FODMAP microwave cookies are a nice way to hit that spot.

But I don’t have a ‘snickerdoodle’ recipe for the microwave.  And, I have been craving an easier to make ‘snickerdoodle’ cookie for a while….(although my recipe for these baked in an oven are pretty incredible).

Voila! I made it happen 🙂

Try this low-FODMAP, gluten-free and EASY treat anytime you want a smaller version of this delicious dessert.

You may also love:

• Low-FODMAP Microwave Brownie
• Low-FODMAP Chocolate Chip Blondies 
• Low-FODMAP Snickerdoodle Cinnamon Swirl Loaf
• Rachel’s Favorite Low-FODMAP Soft Snickerdoodle Cookies
• Low-FODMAP Tahini Fudge Oatmeal Bars
• Low-FODMAP Chai Spiced Oatmeal Chocolate Cookie Bars

Or check out over 550 more low-FODMAP recipes on the blog. IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Microwave ‘Snickerdoodle’ Cookie; Low-FODMAP, Gluten-free

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The perfect sized treat for a gut-friendly, gluten-free craving. Low-FODMAP microwave ‘snickerdoodle’ cookies are just what you crave.  

• Author: Dr. Rachel Pauls
• Prep Time: 4 minutes
• Cook Time: 1 minute
• Total Time: 5 minutes
• Yield: 2 servings 1x
• Category: Dessert
• Method: Microwave
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 tablespoons butter*
• 2 tablespoons and 1/2 teaspoon white sugar; divided
• 1/4 teaspoon vanilla extract
• 1 teaspoon low-FODMAP milk
• Pinch of kosher salt
• 1 large egg yolk
• 4 tablespoons low-FODMAP, gluten-free flour*
• 1/4 teaspoon xanthan gum, if not added to your flour
• 1/2 teaspoon baking powder
• 3/4 teaspoon cinnamon; divided
• Optional stir-ins:
  • 1 tablespoon (10g) white chocolate, cinnamon or butterscotch chips*
  • 1 tablespoon toasted walnuts or pecans*

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Instructions

• Stir together 1/4 teaspoon cinnamon and 1/2 teaspoon sugar, set aside for topping
• Melt butter in the microwave for about 20 seconds, then mix with all the remaining ingredients except stir-ins
• Add desired stir-ins (if using) and mix in, then sprinkle with the cinnamon/sugar mixture on top
• Cook in microwave 40-60 seconds, will continue cooking as it cools.  Since microwave ovens vary, watch yours so it doesn’t overcook.  If you like your low-FODMAP blondie a little undercooked, then adjust as necessary
• Serve immediately, top with low-FODMAP ice cream or whipped cream*

Notes

• Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using available FODMAP data at time of posting
• Equipment: Microwave, large sized mug or 2 individual mugs or ramekins
• Butter is naturally low in FODMAPs due to low lactose levels
• I use Authentic Foods GF Classical Blend for best results- see my low-FODMAP bake off blog for my reasons!
• Low-FODMAP milks include lactose free, oat milk, almond milk
• 25g is one low-FODMAP serving for white chocolate chips, cinnamon chips, or butterscotch chips, due to lactose
• 30g is one low-FODMAP serving for pecans and walnuts.  I recommend ‘toasting’ the nuts prior to use for best results
• Whipped cream is low-FODMAP in 1/4 cup servings