Low FODMAP Vegan Toasted Walnut Shortbread Cookies
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Learn more →Ingredients
24 servings
- 1 cup walnuts, roughly chopped
- 1 cup (2 sticks) vegan butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 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 1/3 tablespoons 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 salt
For serving
- 2 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the chopped walnuts and toast, stirring frequently, for 4–5 minutes until fragrant and lightly golden. Transfer to a plate and let cool completely.
- 2
In a large bowl using a stand mixer or hand mixer, beat the softened vegan butter and powdered sugar on medium speed for 2–3 minutes until pale and fluffy. Beat in the vanilla extract.
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