Snickerdoodles (Low FODMAP)
Ingredients
- 80 grams softened butter
- 6 tbsp coconut oil
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1.5 cups low FODMAP baking flour blend or sub normal flour and add 1 tsp baking powder
- 1.25 cups almond meal
- 1 tsp cream of tartar
- 1 tbsp cinnamon
For Rolling
- 1/4 cup white sugar
- 2 tbsp cinnamon
Instructions
-
Line a baking sheet with greased proof paper.
-
In a large mixing bowl, cream together the softened butter, coconut oil and sugars with a handheld electric whisk.
-
Add the egg and beat until the mixture is smooth.
-
Gradually add the flour and almond meal and whisk until a dough forms. Add the cream of tartar and cinnamon and whisk until evenly incorporated.
-
In a separate smaller bowl, combine the white sugar and cinnamon for rolling.
-
Taking approximately 2 tbsp of dough in your hands, roll it into a ball and then roll it in the sugar/cinnamon mixture to coat it. Place the ball on the greased tray. Repeat until all the dough is gone.
-
Place the tray in the fridge so that the cookies can chill for an hour.
-
Just before taking the cookies out of the fridge, preheat the oven to 180 degrees Celsius.
-
Bake the cookies 6 at a time for 8-10 minutes or until golden. Make sure you spread the 6 balls across the tray as the cookies spread, and do not press them down. They will spread all by themselves.
