Low FODMAP Snickerdoodles

Total time54 min

Prep time20 min

Cook time24 min

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Ingredients

24 servings

For the flax egg

1 tbsp ground flaxseed
Ingredient note
Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/8 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the dough

2 ¾ cups all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
1 tsp vanilla extract

For the cinnamon sugar

3 tbsp granulated sugar
1 ½ tsp ground cinnamon

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 10 minutes, until the mixture thickens to a gel-like consistency.
2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

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