I have perfected these Low FODMAP Snickerdoodles. You guys, these are amazing ESPECIALLY with real butter. The richness comes through and makes a melt-in-your-mouth kind of flavor. They’re crisp on the outside and perfectly chewy on the inside, and have that quintessential subtley tangy Snickerdoodle flavor. SO GOOD. They’re not EXTREMELY sweet, but you can double the cinnamon sugar by adding a little more right after baking. Let’s get into it, shall we?
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What You’ll Need
Large Bowl & Fork (mixer optional)
Measuring Cups & Spoons
Plastic Wrap – Or something to cover the dough as it chills.
Baking Tray & Parchment Paper – For baking.
Small Bowl & Spoon – For the cinnamon sugar.
Cookie Scoop – Definitely recommended as the dough is on the sticker/softer side. I use a 1.5-2 tablespoon scoop.
About the Ingredients & FODMAP Content
Unsalted Butter – Contains no carbohydrates so it has no-to-negligible FODMAPs. I recommend real butter if possible because the flavor it lends is amazing. If you choose a dairy-free option, be sure you are using one where you actually enjoy the flavor. I personally love to use Miyoko’s unsalted butter for dairy-free baking. Results may vary if using other dairy free butters.
Granulated Maple Sugar – Maple syrup is Low FODMAP in 1.76 ounces. Granulated maple sugar has not been tested for FODMAP content, but I figure it is a safe option since it is made directly from maple syrup. If you are wary, you can sub this out for white sugar which is Low FODMAP in 1/4 cup servings. I buy maple sugar in bulk from Amazon, by the brand A&A.
Eggs + Egg Yolk – No FODMAPs. Using an extra egg yolk here makes the cookies chewy instead of cakey.
Pure Vanilla Extract – Low FODMAP in 1 tablespoon servings. I buy McCormick’s vanilla extra in bulk off of Amazon.
Fine, Blanched Almond Flour – Low FODMAP in 1/4 cup servings. I love to use Anthony’s Goods, which I also buy in bulk off of Amazon for the cheapest per-pound price. I also use Bob Red Mill’s which I get from my local grocery store.
Tapioca Starch/Flour – Low FODMAP in 2/3 cup servings. I use Bob Red Mill’s or I purhcase on Thrive Market.
Cream of Tartar & Baking Soda – For the quintessential tangy flavor, and slight rise. We are using so little that the FODMAP content is negligible.
Fine Sea Salt – I love to use Redmond’s Real Salt which has a slightly sweet flavor to it.
Ground Cinnamon – Low FODMAP in 1 teaspoon servings.
Enjoy! <3
If you tried this recipe, let me know how you like them by leaving a comment and star rating! I love it when you guys try my recipes, and I’d love to know if you enjoy them as much as I do. Or you can snap a photo or video and tag me on Instagram, @thefodmapfactor. I love to see it!
Looking for other cookie recipes? Try my Pumpkin Snickerdoodles or my Classic Chocolate Chip Cookies!
Low FODMAP Snickerdoodle Cookies – Grain Free, No Refined Sugar, Paleo- and Dairy Free-Friendly
Ingredients
Snickerdoodle Cookie Dough
- 1/2 cup unsalted butter softened, dairy free optional
- 1 cup granulated maple sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1-1/2 cups fine, blanched almond flour
- 1 cup tapioca starch/flour
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Cinnamon Sugar
- 1/4 cup granulated maple sugar
- 1-1/2 tablespoons ground cinnamon
Instructions
Prepare the Dough & Chil
- In a large bowl, cream together butter & sugar with a fork or a mixer just until butter is evenly distributed. Add the egg + yolk and vanilla and continue to mix until ingredients incorporated.
- Stir in almond and tapioca flour, cream of tartar, baking soda and salt until evenly mixed. Cookie dough will be sticky. Cover bowl and place in fridge for 1 hour to overnight.
When Ready to Bake
- Preheat oven to 350°F and prepare baking tray with parchment paper.
- In a small bowl, combine the cinnamon sugar ingredients and mix thoroughly with a spoon. Keep the spoon for later.
- Using a 1.5-2 tablespoon cookie scoop, scoop leveled balls of dough and release into the cinnamon sugar bowl. Scoop spoonfuls of cinnamon sugar and pour them onto the cookie dough ball to ensure cookie dough is thoroughly coated in the mixture. Gently lift the cookie dough with two fingers onto a baking tray. Place cookie dough balls 3 inches apart.
- Bake for 9-11 minutes. Let cool on baking sheet for 5 minutes for the cookies to set before removing from the tray to place on cooling rack. Enjoy once fully cooled.
Notes
- I love the flavor real butter lends to the cookie. The richenss really comes through. If you choose a dairy free option, go with an option that you truly enjoy the taste of. I love to use Miyoko’s unsalted butter.
- If you are consuming refined sugars, you can sub in normal white sugar for granulated maple sugar.
- Adding 2 yolks instead of 2 full eggs makes the cookie chewy instead of cakey.
Did you make this recipe?
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