Low FODMAP Gingersnap Cookies

Name: Low FODMAP Gingersnap Cookies
Total time: 30 min
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))

www.fodmapeveryday.com

Our Low FODMAP Gingersnap Cookies are so crispy, they SNAP! And they are packed with TONS of gingery flavor. They are GF, LF, Low FODMAP & easy to make.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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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))