Low FODMAP Vegan Spiced Pumpkin Cookies
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Learn more →Ingredients
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 cookies
- ½ cup vegan butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup canned pumpkin purée
Ingredient notePumpkin puree only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
- 1 tsp vanilla extract
- 1 ¾ 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 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup vegan chocolate chips (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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