Gingersnap Cookies


Low Fodmap For LifeEach year I love baking Christmas biscuits (or cookies!) and it is an especially fun activity to do with my kids.

I came across a recipe for Gingersnap Cookies by Danielle Walker’s Against All Grain, however it needed quite a few adjustments to make it low fodmap. With the children I made gingerbread family cut-outs, however, on cooking, the biscuits spread quite a lot and the gingerbread men ended up looking more like gingerbread ghosts! The children didn’t mind one bit – below is a picture of them enjoying a giant gingerbread ghost!Low Fodmap For Life

I re-made the recipe and this time I used a simple circle cut out and don’t they look beautiful? Perfect for offering to guests as an after-dinner treat alongside a coffee or peppermint tea!

It is also nice to know that these are grain-free and gluten-free as well as low fodmap. This recipe does have coconut flour which is a fodmap, however 1 tablespoon across a whole batch should be tolerated by most people. The recipe also contains almond meal which can be tolerated in small amounts, so a few cookies should be fine.

Low Fodmap Gingersnap Cookies

1/4 cup rice malt syrup

6 teaspoons panela, rapadura, sucanat or brown sugar

6 teaspoons butter

1/4 teaspoons vanilla extract

1 cup blanched almond meal

1/4 cup arrowroot flour

3 teaspoons coconut flour

2 teaspoons ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/2 teaspoon baking soda

1. Pre-heat the oven to 175°C or 350°F. Cover two biscuit/cookie trays with baking/parchment paper.

2. Heat the rice malt syrup in a small saucepan over medium heat. Once it starts to bubble, reduce to low and simmer for 3 minutes until it turns a dark amber colour. Add the panela/rapadura/sucanat/sugar and continue to simmer for 2 minutes longer, stirring. Remove from the heat and whisk in the butter and vanilla.

3. Combine the remaining ingredients in a bowl. Pour in the melted ingredients and mix with a wooden spoon until a ball of dough forms.

4. Place the ball of dough between two pieces of baking/parchment paper and roll out to  1/4 inch thick. Use cookie cutters to cut shapes out of the dough (it works best with a simple circle shape). Lay the shapes on the prepared biscuit/cookie trays. Continue until all the dough is used.

5. Transfer trays to the oven and bake for 8 minutes until browned and crisp around the edges.

6. Allow the biscuits to cool on the biscuit/cookie trays for 10 minutes and then transfer to a wire rack to cool completely.

I stored these in an airtight container and they remained crunchy for 5 days!


Sacha x

2 thoughts on “Gingersnap Cookies

  1. These are great, thank you. Cooking the ‘toffee’ mixture first creates a much firmer, more workable dough than is usual with gluten free – it can be so frustrating trying to cut out shapes, but this recipe worked really well. I rolled it quite thin and cut out star shapes, then put the baking trays in the fridge to chill before baking which helped them hold their shape.


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