Soft Apple Spice Cookies; Low-FODMAP, Gluten-free
Sweet, moist, apple spiced cookies. You CAN enjoy apples on the low-FODMAP diet in small portions! The best fall-inspired snack or dessert, gluten-free and IBS-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 24-25 cookies; 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened*
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 & 1/2 cups low-FODMAP, gluten free flour*
- 3/4 teaspoon xanthan gum
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (about 100g) peeled and finely chopped Granny Smith Apple*
- Optional stir-ins: 1/4 cup (30 g) chopped walnuts or pecans*
- Optional glaze: Low-FODMAP Browned Butter Maple Glaze, Low-FODMAP Caramel Glaze, Low-FODMAP Vanilla Glaze
Instructions
- Preheat your oven to 375F and line two baking sheets with parchment paper or silicone liners
- Press your apple slices in a paper towel to remove excess moisture. Set aside for now
- In the bowl of your stand mixer cream the butter with the sugar and brown sugar until light and fluffy
- Add the egg, then vanilla and beat on medium until combined
- In a medium bowl, whisk together the dry ingredients: LF flour, xanthan gum, spices, salt, baking soda and baking powder
- Slowly add the dry ingredients to the wet until just blended
- Stir in the apple chunks (and other desired stir-ins) by hand until separated and distributed
- The dough may get more soft with the moisture of the apples. You may refrigerate for 15-20 minutes if it does to firm slightly
- Using a cookie scoop or heaping tablespoon, drop dough onto prepared sheets about 2 inches apart. Slightly press down the cookies (they will not spread)
- Bake at 375 degrees for 13-17 minutes until the cookies are turning golden and they are set on the bottoms. Smaller cookies will need shorter baking time
- Once the tops are slightly firm to the touch, transfer to a wire rack to complete cooling
- These will keep about 5 days at room temperature, if they last
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)
- If you like to substitute browned butter, cooled to room temperature, that will taste even better 🙂
- There are naturally low lactose levels in butter, so it is tolerated on the elimination phase
- See my low-FODMAP Bake-off blog for my favorite brand of flour!
- You will use 1 medium sized apple for this recipe
- One low-FODMAP serving for Granny Smith apples is 25 grams; remember, portion size is key in following this diet. You will only have 1-2 cookies per serving
- Walnuts are low-FODMAP in 30g servings, pecans in 20g servings. If you do add nuts, it could extend the bake time
