Low FODMAP Coconut Flour Lemon Cookies
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Learn more →Ingredients
16 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 6 tbsp water
For the cookies
- ½ cup coconut flour, sifted
Ingredient noteA serving of up to 2 tablespoons of coconut flour is likely low FODMAP. This recipe works out to only 1/2 tablespoon per serving, so it is likely fine for most people. If you prefer to always avoid coconut flour, please tap it and change its rating to Red.
- ¼ cup arrowroot starch
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup coconut oil, melted and cooled
- ¼ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 2 lemons)
- ½ tsp vanilla powder
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Make the gelatin egg: sprinkle the gelatin over the cold water in a small bowl and let it bloom for 2 minutes until the surface looks fully absorbed and matte. Pour in the boiling water and whisk vigorously for about 30 seconds until the mixture is completely smooth, slightly frothy, and no granules remain. Set aside to cool for 3–4 minutes — it should still be pourable but beginning to thicken slightly.
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