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overhead image of low FODMAP gingersnaps on decorative blue plate; blue background

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

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 60 Cookies
Calories: 57 kcal
Author: Dédé Wilson

Ingredients:

  • 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 1/3 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)

Preparation:

  1. 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.
  2. Whisk together the flour, baking soda and salt in a bowl to aerate and combine; set aside.
  3. 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.
  4. Beat in the dry ingredients in three batches until the cookie dough is well mixed. Place the remaining 1/3 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.
  5. 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.

Notes:

Tips

FODMAP Information

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 1/4 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.

Nutrition Facts
Low FODMAP Gingersnap Cookies
Amount Per Serving
Calories 57 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Sodium 57mg2%
Potassium 14mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.