Snickerdoodles (Low FODMAP)
- 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
- 1/4 cup white sugar
- 2 tbsp cinnamon
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.