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Low FODMAP Shortbread Cookies - 800 x 800

Low FODMAP Shortbread Cookies

  • Total Time: 45 minutes
  • Yield: 28 Cookies 1x


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)


  1. Whisk flour and salt together in a medium bowl. Set aside.
  2. 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.
  3. Gradually add flour mixture to butter mixture and beat on low until all ingredients are combined. Add desired food colouring and combine.
  4. 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.
  5. Allow the cookies to set in the freezer until firm (normally 20-30 minutes) and preheat oven to 350 degrees while cookies set.
  6. 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.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • 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