Low FODMAP Vegan Almond Cookies
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/6 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.
- 3 tbsp water
For the cookies
- 2 cups almond flour
Ingredient noteA serving of up to about 1/3 cup of almond 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 almond flour, please tap it and change its rating to Red.
- ¾ cup organic cane sugar
- ¼ tsp baking soda
- ¼ tsp fine salt
- 3 tbsp vegan butter, melted and cooled
- 1 tsp almond extract
- ½ tsp vanilla extract
- 18 whole blanched almonds (optional)
Ingredient noteAlmonds only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 almond per serving, so it is likely Low FODMAP. If you prefer to always avoid almonds, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water. Set aside for 5 minutes until the mixture thickens to a gel.
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