Low FODMAP Vegan Lemon Crinkle Cookies
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Learn more āIngredients
24 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 1/8 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
For the dough
- Ā½ cup vegan butter, softened
- Ā¾ cup granulated sugar
- 2 tbsp lemon zest (from about 2 large lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 Ā¾ cups all-purpose flour
Ingredient noteA serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 1 1/4 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
- 1 Ā½ tsp baking powder
- Ā¼ tsp salt
For rolling
- Ā½ cup powdered sugar, for rolling
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large bowl, beat the softened vegan butter and granulated sugar with an electric hand mixer on medium speed for 2ā3 minutes, until pale and fluffy. Add the lemon zest, lemon juice, vanilla extract, and the flax egg gel, then beat on low speed until fully incorporated.
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