Low FODMAP Vegan Almond Thumbprint Cookies
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Learn more →Ingredients
24 servings
For the dough
- 1 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/8 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.
- 3 tbsp water
- ½ cup vegan butter, softened
- ⅓ cup organic cane sugar
- 1 tsp pure almond extract
- 1 tsp vanilla extract
- 1 cup almond flour
Ingredient noteAlmond flour only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid almond flour, please tap it and change its rating to Red.
- ¾ cup all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- ¼ tsp fine salt
For rolling
- ⅓ cup sliced almonds
Ingredient noteAlmonds only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid almonds, please tap it and change its rating to Red.
For the filling
- ⅓ cup raspberry or strawberry jam
Ingredient noteA serving of up to about 2 tablespoons of strawberry jam is low in FODMAPs. This recipe contains only about 1/2 teaspoon of strawberry jam per serving, making it likely Low FODMAP.
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl and set aside for 5 minutes, until the mixture thickens to a gel.
- 2
Beat the softened vegan butter and organic cane sugar together in a large bowl with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2 minutes. Add the flax gel, almond extract, and vanilla extract and beat until fully combined, about 30 seconds.
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