Are you looking for a sweet Easter treat? These low FODMAP shortbread cookies might be just what you need. Their light flavour and delicate texture make them the perfect finale to a delicious Easter meal.
These shortbread cookies are one of my new Easter favourites. They have a light and airy texture that melts in your mouth. They’re also easy to customize with food colouring and creative piping tips.
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Keep it FODMAP friendly
These low FODMAP shortbread cookies are light on ingredients, so they’re easy to Franken-FODMAP. Check out the notes below for tips on keeping this recipe FODMAP friendly.
If you’re in the elimination phase, you need to use gluten-free flour. For my Canadian peeps, I used PC all-purpose gluten-free flour. I like it because I can use it cup for cup and it doesn’t have any gums.
Remember, unless you have celiac disease, you’re avoiding the FODMAP fructan, not the gluten itself.
This recipe also uses a lot of butter. While butter doesn’t have any FODMAPs (because it’s mostly fat), high-fat foods can cause the gut to spasm. If you know you’re sensitive to fats, start with one cookie and see how it goes.
Finally, if you want to use food colouring drops or gels, make sure you check the ingredients. Some food colourings have high FODMAP ingredients like wheat, soy, polyols, etc. so always double-check.
Wondering how many FODMAPs are in these shortbread cookies? Check out the notes below for a breakdown of how many servings of each FODMAP group are in two of these cookies.
Fructose = 0.06
Lactose = 0
Fructan = 0
GOS = 0
Polyol = 0
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These low FODMAP shortbread cookies are a great Easter treat. They are simple to make and can be dressed up or down with basic piping and food colouring.
- 2 cups gluten-free all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter (room temperature)
- 1 vanilla bean pod
- 3/4 cup icing sugar
- 1 egg yolk
- food colouring (optional)
- Whisk flour and salt together in a medium bowl. Set aside.
- Split the vanilla bean down the center and scrape out the seeds. In a large bowl, beat together butter, vanilla bean seeds, and icing sugar on medium-low until mixture is fluffy. Add egg yolk and combine with beaters.
- Gradually add flour mixture to butter mixture and beat on low until all ingredients are combined. Add desired food colouring and combine.
- Place dough in a piping bag with the desired tip (the tip used to make the cookie shown was a 1/2″ closed star tip. Draw whatever shape you want (circles, “s”, flowers, etc.) on an ungreased cookie sheet.
- Allow the cookies to set in the freezer until firm (normally 20-30 minutes) and preheat oven to 350 degrees while cookies set.
- Once your cookies are firm, bake for 16-18 minutes – until edges are light gold. Transfer to wire rack to cool completely.
Recommended low FODMAP serving – 2 cookies per sitting
Cookies can be stored in an airtight container for up to 3 days at room temperature.
- Category: dessert
- Method: baking
- Cuisine: american
- Serving Size: 2 cookies
- Calories: 205
- Sugar: 5
- Sodium: 169
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 0
- Protein: 1
- Cholesterol: 48
Keywords: shortbread cookies, low FODMAP shortbread cookies, gluten-free shortbread cookies
These low FODMAP shortbread cookies are the perfect Easter treat. If you like this recipe, sign up for my mailing list below. Just click on “sign me up” button below and you’ll get new recipes and articles delivered right to your inbox.
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