Low FODMAP Chocolate Peppermint Thumbprint Cookies

Ingredients

MAKE GLUTEN FREE

Makes 20 servings (2 cookies per serving)

CHOCOLATE COOKIES

175   gluten free all purpose flour*
4   dutch cocoa powder
0.5   bi-carb soda (baking soda)
0.25   salt
120   dairy free spread (olive oil spread or butter) (room temperature not melted)*
100   brown sugar
52   white sugar (plus extra for rolling)
1   large egg
1   vanilla essence
0.5   peppermint extract

CHOCOLATE PEPPERMINT FILLING

60   low FODMAP milk*
3   boiling water
3   brown sugar
2   dutch cocoa powder
0.25   vanilla essence
0.25   peppermint extract
1   cornflour*
1.5   water (cold water)
2   candy cane (GF if needed) (optional, crushed)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Low FODMAP Chocolate Peppermint Thumbprint Cookies

Last updated Dec 2nd, 2021

PREP IN 30 MIN
COOKS IN 12 MIN
SERVES 20
(2 cookies per serving)
BY Alana Scott
DIETITIAN REVIEWED BY Joanna Baker (APD)
FEATURED IN Baking, Christmas, Dessert

These low FODMAP Chocolate Peppermint Thumbprint Cookies are like a Christmas party for your taste buds.

They are festive and fun and totally droolworthy. Think a brownie cookie filled with chocolate peppermint sauce and topped with crunchy candy cane crumbs (or your favourite sprinkles).

Prep note: The prep time for this recipe does not include the time the dough needs to chill in the fridge.

Nutrition note: Nutrition per serve is for each cookie - you can have 2 cookies at time if you desire.

Note on candy canes: We used low FODMAP candy canes made from: Sugar, Glucose Syrup, Peppermint Oil, Colour (129). Make sure your candy canes don’t contain high FODMAP ingredients like high fructose corn syrup, inulin, sorbitol or fructose.

  • Gluten Free
  • Low FODMAP
  • Dairy Free
  • Nut Free
  • Soy Free

Ingredients

MAKE GLUTEN FREE

SERVES 20 (2 cookies per serving)

CHOCOLATE COOKIES

175   gluten free all purpose flour*
4   dutch cocoa powder
0.5   bi-carb soda (baking soda)
0.25   salt
120   dairy free spread (olive oil spread or butter) (room temperature not melted)*
100   brown sugar
52   white sugar (plus extra for rolling)
1   large egg
1   vanilla essence
0.5   peppermint extract

CHOCOLATE PEPPERMINT FILLING

60   low FODMAP milk*
3   boiling water
3   brown sugar
2   dutch cocoa powder
0.25   vanilla essence
0.25   peppermint extract
1   cornflour*
1.5   water (cold water)
2   candy cane (GF if needed) (optional, crushed)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.
SHOW NUTRITION

Nutrition per serve

    | |
Calories 127
Fat 5.5g
Saturates 1g
Protein 1.5g
Carbs 18.7g
Sugars 9.7g
Fibre 0.7g
Salt 0.1g
Iron 0.6mg
Calcium 25mg
Calories 126
Fat 5.5g
Saturates 1g
Protein 1.5g
Carbs 18.4g
Sugars 9.6g
Fibre 0.7g
Salt 0.1g
Iron 0.7mg
Calcium 27mg
Calories 127
Fat 5.5g
Saturates 1g
Protein 1.4g
Carbs 18.7g
Sugars 9.7g
Fibre 0.7g
Salt 0.1g
Iron 0.6mg
Calcium 25mg
    | | |
  1. Make the cookies.
  2. Weigh out the flour (this will give you the best results). In a medium-sized bowl whisk together the flour, cocoa powder, baking soda and salt, then place to one side.
  3. Using an electric beater or cake mixer mix together the softened dairy free spread/butter, brown sugar and white sugar on medium speed until smooth and creamy. Add the egg, vanilla and peppermint and beat on high speed for 1 minute until combined. Pour the dry ingredients into the wet ingredients and mix on low until combined. The dough should be thick and glossy - when you scoop up a tablespoon you should be able to easily roll it into a glossy ball. If the batter feels too loose then mix through another 1 to 2 tablespoons of flour if needed.
  4. Place some extra white sugar in a bowl. Using a tablespoon measure, scoop up a small tablespoon of batter and shape into a ball using your hands. Then roll the ball through the sugar and place on a flat tray lined with baking paper. Repeat this process until all the dough is used. Using the end of a spatula (or your thumb) gently press into the middle of each ball to create an indent. If you find the edge of the dough cracks when you do this then just gently press it back together with your fingers.
  5. Cover the pressed cookie dough and chill in the fridge for at least 2 hours or up to 2 days.
  6. Preheat the oven to 180ºC (350ºF) bake function. Line two flat trays with baking paper. Remove the pressed cookie dough from the fridge and divide between the trays - make sure each cookie has plenty of space around it to let it expand.
  7. Bake for 12 to 14 minutes or until the edges are set. The cookies will still look and feel soft (think brownie texture) and it’s okay if the edges have cracked. Remove from the oven. Using the end of a spatula, gently press the indents again (some of them might have puffed up).
  8. Allow the cookies to cool on the trays for 5 minutes, then transfer to wire racks and allow them to cool completely before filling.
  9. Make the filling.
  10. Place the milk, boiling water, brown sugar, cocoa powder, vanilla and peppermint in a small saucepan.
  11. Dissolve the cornflour/starch in the cold water, then whisk through the other ingredients.
  12. Place the saucepan over medium heat for 3 to 4 minutes, until the mixture starts to gently simmer, stirring regularly. Once the sauce thickens remove from the heat.
  13. Spoon the chocolate peppermint filling into the cookies. Then sprinkle with crushed candy canes or your favourite sprinkles.
  14. Store in the fridge in an air tight container for up to 5 days.

Buying Tips

Check that the cornflour (corn starch) is made from maize and not wheat.

Buy a gluten free plain flour or gluten free all purpose flour. The one we used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Low FODMAP milk options include lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans), UHT coconut milk (1/2 cup or less per serve).

Make sure your low FODMAP milk does not include high FODMAP ingredients like inulin (chicory root), agave syrup, fructose, high fructose corn syrup, molasses, or honey.

If using a dairy free alternative choose one that contains 120mg of calcium per 100ml serve, and 3g of protein per 100ml serve (this info is in the nutrition label).

Gluten Free Tips

There are no gluten free tips for this recipe.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Joanna Baker (APD)

Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alon... Read More