Get ready to indulge in a delightful baking experience with our simple yet delicious almond flour cookies.
Perfect for those following a low FODMAP diet, these cookies are a treat you can enjoy without worry. Gather your ingredients and equipment, and let’s bake some magic!
Equipment
- Measuring cups
- Measuring spoons
- Large bowl
- Electric mixer or stand mixer
- Medium bowl
- Small grater or spice grater
- Rolling pin
- Large pan
- Parchment paper
- Cooling rack (optional)
Ingredients
- ⅔ cup cold lactose free or vegan butter (150 g)
- ½ cup brown sugar (75g)
- 2 ½ cups almond flour (230 g)
- ½ cup brown rice flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 orange, zest only
Instructions (Video at the End)
- Cut butter into pieces to make it easier to mix with the sugar.
- In a large bowl, cream the butter and sugar together using a handheld electric mixer (or stand mixer). If using electrical mixer, first use the bitters for dough to break down the pieces of butter. And then use the more refined beaters to mix it better together You want the mixture to look fluffy and a bit paler than you started out.
- In a medium bowl, whisk together the almond flour, rice flour, salt, cinnamon and orange zest
- Add the flour mixture, bit by bit, to the butter mixture, mixing after each addition until well combined (you can’t overmix!)
- Mix with your hand it very well. Try to break the pieces of butter that may appear there.
- Chill the dough in the freezer for about half an hour. This will allow to roll and shape the dough after.
- Preheat the oven to 350℉ (175℃) and line a baking sheet with parchment paper.
- Soften the dough with your hands a bit.
- Roll it flat with the rolling pin to 1/2 inch thickness.
- Using cookie cutters, cut out various shapes.
- Place them 1 inch apart on a baking pan lined with parchment paper.
- Bake for 13-15 minutes (the time depends on your oven). You want them golden on bottom – you’ll see it at the edge.
- After baking, the cookies will be extremely soft and fragile. Do not try to take them out of the pan right away; let them chill for half an hour before transferring anywhere. If it’s still cold outside in your area, put the pan outside!
- Gently slide the parchment and cookies onto a cooling rack and let them cool fully so they firm up.
- Store the cookies in an airtight container on a flat surface in the fridge.
Check out my reel to see the steps in action:
Low FODMAP Portion
Low FODMAP portion of almond flour is 33 g and the recipe asks for 230 g. It means you can eat 1/7th of the recipe output at once. For example, if you made 14 cookies, you can eat 2 cookies at once.
Final Words
Now that your almond flour cookies are baked to golden perfection, it’s time to enjoy the fruits of your labor.
Remember, these cookies are not only delicious but also low FODMAP-friendly, so you can savor them without any guilt.
Store them in an airtight container in the fridge to keep them fresh. Share them with friends or enjoy them all to yourself—either way, they’re sure to be a hit.
Happy baking!