Crispy ginger cookies with a SNAP! That’s what you’ll get with these Low FODMAP Gingersnap Cookies; a buttery dough filled with ground ginger, cinnamon and cloves. Easy to make; whip up the dough in the time it takes for the oven to preheat.
Classic Cookie Recipes Made Low FODMAP
I am a cook and a baker, but professionally the weight comes down on the baking side. Of the 17 books that I have written, and several others that I have contributed to, the great majority are focused on baking.
PS: If you are a cookie fan, check out one of my most popular books, The Baker’s Field Guide to Christmas Cookies. The recipes are delicious year-round. (Just FYI: They are not low FODMAP or gluten-free recipes.)
You will often find me creating and baking unusual creations, like our Souche de Noel (holiday yule stump!) or a Rhubarb Raspberry Crostata, but I spend the most time thinking about classics, like chocolate chunk cookies, rich chocolate brownies and blondies that I can turn into a low FODMAP rendition for you.
That is why I knew I had to come up with a crispy, snappy ginger cookie for you – our Low FODMAP Gingersnap Cookies fit the bill.
What Makes A GREAT Gingersnap Cookie?
Our recipe has everything you look for in a crispy ginger cookie:
- You make them with easy-to-find ingredients – that you might even have in your pantry!
- Quick to make and bake. You’ll be biting into a gingersnap in less than 30 minutes!
- No need to chill the dough.
- Packed with hot, warming spices like ginger, cinnamon and cloves.
- You can hear the SNAP when you crunch into one.
- BONUS: they keep well! (If you can keep your hand out of the cookie jar)
Ingredients for Low FODMAP Gingersnap Cookies
The ingredients for our Low FODMAP Gingersnap Cookies are easy to find in most supermarkets. This recipe, as I have said, is meant to be simple!
Ginger Is Low FODMAP
Our Gingersnap cookies are all about the ginger. The cinnamon and cloves certainly balance everything out, but the ginger takes center stage.
Fresh ginger has been lab tested by Monash University and no FODMAPs were detected.
In this recipe I wanted to make it simple for you, so dry ground ginger is used – you have it in your pantry, don’t you?
The molasses is a close second, in terms of flavor, and the cookie’s overall flavor is bolstered by the brown sugar as well.
Small Amounts of Molasses are Low FODMAP
Molasses is low FODMAP in 1 teaspoon amounts. Sounds tiny – an amount so small you might think it isn’t worth trying to bake with. This recipe for Low FODMAP Gingersnap Cookies will change your mind. (As will our soft an chewy Gingerbread Cookies)
The rich flavor of unsulphured (sometimes spelled unsulfured) molasses is key to this cookie’s flavor. If you stick with the recommended serving sizes, the molasses will be in low FODMAP amounts.
Let’s Make Low FODMAP Gingersnap Cookies!
Your first step will be to whisk your dry ingredients together to both aerate and combine. No need to sift! This process works great. The baking soda is partially what gives the “snap” to these cookies.
Creaming the butter and sugar comes next, which is a technique used in so many baking recipes. take your time and use visual cues. I use a stand mixer with a flat paddle, which will be quicker than if you are using a hand-held electric mixer. This is why using visuals cues is so important! Aso you know what to look for.
I like to add the dry spices at this point. Fat is a great carrier of flavor and beating the spices into the butter mixture helps permeate the entire dough with their fragrant flavors. Many recipes call for combining them with the dry ingredients, but I think my technique gives them a little more oomph.
When you beat in the egg and molasses, make sure that each is incorporated before proceeding. A silicone spatula is your friend! Scrape down the bowl as needed to make sure everything is mixed together well and evenly.
The dry mixture (that you whisked together) is added in a few batches. Have your mixer on low here so you don’t get a big flour cloud exploding from the bowl!
Let’s Get Rolling!
These cookies are formed by rolling the dough into balls. The “rolling” for these cookies happens between your palms – no rolling pin required. These are what are called “hand-formed” cookies.
I like to begin by forming small mounds of dough with a tiny cookie scoop, which you can see here below.
Using a scoop means that every cookie will be the same size. This is more important than you might think. Using a scoop:
- Creates evenly shaped cookies
- Keeps the yield of the recipe in check, which is important for determining serving sizes
- Similar sized cookies bake more evenly, too
- The cookie-forming process will go more quickly
You can, of course, just use your fingers and dig out bits of dough, or use two teaspoons to scoop some dough out, but if you go these routes, measure your final rolled balls so that they are all even and about 1 1/4-inch (3 cm) across.
Have your parchment paper lined pans ready to go and space the balls of dough out generously as they spread. Once baked they will look like this (see below).
Low FODMAP Gingersnap Cookies
This is the perfectly crispy, gingery, snappy cookie that happens to be LOFO and GF! Ginger lovers only:)
Low FODMAP Serving Size Info: Makes about 60 cookies; 30 servings; serving size 2 cookies
- 2 cups (290 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks; 170 g) unsalted butter, at room temperature, cut into pieces
- 1 cup (198 g) sugar, plus about ⅓ cup (65 g) extra
- 2 ½ teaspoons dry ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- 1 large egg, at room temperature
- ¼ cup (60 ml) unsulphured molasses, such as Grandma’s Original Unsulphured Molasses (do not use blackstrap)
Position racks in upper and lower third of oven. Preheat oven to 350°F (180°C). Line 2 half-sheet baking pans with parchment paper.
Whisk together the flour, baking soda and salt in a bowl to aerate and combine; set aside.
Beat softened butter with an electric mixer until light and fluffy, then gradually beat in the 1 cup (198 g) of sugar and continue beating until mixture is lightened in color and fluffy; scrape down bowl as needed. Beat in the ginger, cinnamon and cloves. Beat in the egg until incorporated, then beat in the molasses until absorbed and the mixture is homogenous.
Beat in the dry ingredients in three batches until the cookie dough is well mixed. Place the remaining ⅓ cup (65 g) sugar in a bowl. Use a small scoop scoop to dole out the dough – you are aiming for balls that are about 1-inch (2.5 cm) across – and roll into nice round balls between your palms (or just do all of this without the scoop). Roll the cookie balls in the sugar to coat on all sides, then space them evenly apart on the prepared sheets allowing room for them to spread.
Bake for about 15 to 20 minutes, rotating pans halfway through, and switch pans from upper to lower and vice versa, or until cookies have spread flat, the surface might crackle a bit and they should be just firm to the touch. Note that cookies will firm up more as they cool on the pans so do not under or over bake. Place pans on racks to cool cookies completely. Store cookies at room temperature in airtight container for up to 5 days.
Our recipes are based on Monash University and FODMAP Friendly science.
- Sugar: Monash University and FODMAP Friendly have both lab tested white, granulated sugar. Monash states that a Green Light low FODMAP serving size of white sugar is ¼ cup (50 g). FODMAP Friendly simply states that they have tested 1 tablespoon and that it is low FODMAP.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
More Gingery Deliciousness:
- Ginger Biscotti
- Triple Ginger Snack Cake
- Pumpkin Pie with Lemon & Ginger
- Gingerbread Cookies
- Blood Orange Ginger Spritzer
- Ginger Pomegranate Pear Sparkler
- Rhubarb Ginger Syrup
- Gingerbread Caramel Crunch Popcorn
- Gingersnap Granola
- Gingerbread Pancakes
- Sparkling Ginger Cranberry Punch
- Ginger Peach Dutch Baby
- Maple Ginger Soy Chicken Wings
- 5-Spice Ginger Chicken Wings
- Explore An Ingredient: Ginger
More Cookie Recipes:
- Chocolate Crinkle Cookies
- Vegan Peanut Butter Cookies
- One-Bowl Chocolate Chunk Cookies
- Banana Coconut Breakfast Cookies
- Pumpkin Cranberry Breakfast Cookies
- Fresh Mint Chocolate Chunk Cookies
- Double Chocolate Shortbread
- S’More Chocolate Chunk Cookies
- Milk Chocolate Chunk Cookies with Orange & Pecans
- Chewy Oatmeal Raisin Cookies
- Pecan Butterballs
- Best Ever Coconut Macaroons
- Peppermint Meringues
- Cookie Brittle
- Happy Birthday Cookie
Tell Us What You Think
4 comments for “Low FODMAP Gingersnap Cookies”
Disappointed 🙁 Made the recipe exactly, but dough was too wet and sticky to roll. Added half a cup of flour, perfect to roll, but didn’t flatten or become crispy! Also kind of strong and slightly bitter…??
Hi there, so sorry that this didn’t work for you. My first thought is to ask about the type of molasses. If you used blackstrap it would be bitter. Also, this recipe works quite well if the flour that is mentioned is used and measured as described. Did you use the Bob’s Red Mill 1 to 1?
Would love to make these but 60 cookies is quite a lot! Do you know if they freeze ok after baking?
You could whisk that one egg and just pour half of it into half the ingredients. That was the problem spot for dividing the recipe. I have not frozen them, but you could try.