Valentine’s Sugar Cookies (Low FODMAP)

There’s not many cookies in the world easier to make than a Sugar Cookie. Which makes these Low FODMAP Valentine’s Sugar Cookies the perfect last minute gift for that person you’ve been ‘miring from afar, or for yourself for a little self love. I personally made a batch to spread among those in my lift that mean a lot to me, but unfortunately, they never made it out the front door.

My Low FODMAP Valentine’s Sugar Cookies are buttery, soft and perfectly sweet.

An important point in this recipe is to chill your door, either before or after rolling it out onto the baking sheet. This allows the dough to set, so that you can use your cookie cutters easily, and so the cookies don’t spread when in the oven. Trust me – I put the first ever batch of these in the oven straight away (because I am impatient when cookies are involved), and I got a giant rectangular sugar cookie… not that that was so terrible.

These cookies take a fair while to go stale, so you can keep them in the cupboard or a fridge for up to a week. You can also eat them uniced, or with some simple buttercream icing. They require minimal ingredients, and you’ll most likely already have all of them on hand, making this recipe even simpler.

If you’re looking for more cookie inspiration, have a look at these Low FODMAP Peanut Cookie Sandwiches or Choc Peanut Thumbprint Cookies.

If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.

Valentine’s Sugar Cookies (Low FODMAP)

Prep Time 40 minutes
Cook Time 8 minutes
Servings 15 cookies

Ingredients

For the Cookies

  • 1 tbsp coconut oil
  • 25 grams butter
  • 1/4 cup caster sugar
  • 1 egg
  • 1 cup almond meal
  • 1 cup plain flour
  • 1 tsp vanilla essence
  • pinch salt

For the Icing

  • 45 grams softened butter
  • 3/4 cup icing sugar
  • 2 tsp almond milk

Instructions

  1. Line a baking tray with greaseproof paper and allow butter to soften for 5 minutes.

  2. In a large, microwave safe mixing bowl, cream together the coconut oil, butter and sugar with a handheld electric whisk.

  3. Add the egg and whisk until incorporated.

  4. Add the flour and almond meal gradually, whisking between each addition, adding the vanilla and salt with the last addition.

  5. Turn the dough out onto the baking tray and press into a flat sheet with your hands. Refrigerate it for 30mins.

  6. When you take it out of the fridge, preheat the oven to 180C.

  7. Roll the chilled dough out to the desired thickness and cut into shapes. Bake them in batches for 8 minutes or until golden.

  8. Allow to cool completely before you ice them.

  9. To make the icing, whisk together the softened butter, icing sugar and almond milk until smooth. Add vanilla essence or red food colouring if desired.

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