Low FODMAP Vegan Funfetti Cookies with Toasted Walnuts
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Learn more →Ingredients
24 servings
- 1 cup walnuts, roughly chopped
- 2 tbsp ground flaxseed
Ingredient noteGround flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/4 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.
- 6 tbsp water
- 2 ¼ cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains about 1 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid flour, please tap it and change its rating to Red.
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1 cup vegan butter, softened
- ¾ cup organic cane sugar
- ½ cup packed light brown sugar
- 2 tsp pure vanilla extract
- ½ cup rainbow sprinkles (jimmies-style, not nonpareils)
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a plate and let cool completely.
- 2
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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