Low FODMAP Easter Bunny Cookies
Ingredients
MAKE GLUTEN FREEMakes 25 servings (1 to 2 cookies per serve)
Vanilla Lemon Cookies
200
butter or dairy free spread*
150
white sugar
2
large egg yolk
1
vanilla extract
400
gluten free all purpose flour (plus extra for flouring)*
1
lemon zest*
1
guar gum (or xanthan gum)*
2
low FODMAP milk*
Chocolate Coating
200
dark chocolate*
6
white sugar
3
hundred & thousands sprinkles (GF if needed)*
Equipment
- baking tray
- cookie cutters
Low FODMAP Easter Bunny Cookies
These low FODMAP yummy vanilla lemon cookies are a delicious treat and lots of fun to dip in chocolate! This low FODMAP recipe is quite hands on but great fun to make with kids over Easter.
This recipe does contain quite a bit of sugar so just make sure you have one to two cookies at a time. Enjoy!
-
Gluten Free -
Low FODMAP -
Dairy Free -
Soy Free
Ingredients
MAKE GLUTEN FREESERVES 25 (1 to 2 cookies per serve)
Vanilla Lemon Cookies
200
butter or dairy free spread*
150
white sugar
2
large egg yolk
1
vanilla extract
400
gluten free all purpose flour (plus extra for flouring)*
1
lemon zest*
1
guar gum (or xanthan gum)*
2
low FODMAP milk*
Chocolate Coating
200
dark chocolate*
6
white sugar
3
hundred & thousands sprinkles (GF if needed)*
Equipment
- baking tray
- cookie cutters
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
219
Fat
11.5g
Saturates
3.8g
Protein
2.4g
Carbs
25.6g
Sugars
10.4g
Fibre
1g
Salt
0.1g
Iron
1.4mg
Calcium
34.1mg
Calories
218
Fat
11.5g
Saturates
3.8g
Protein
2.4g
Carbs
25.5g
Sugars
10.4g
Fibre
1g
Salt
0.1g
Iron
1.4mg
Calcium
32.8mg
Calories
219
Fat
11.5g
Saturates
3.8g
Protein
2.4g
Carbs
25.6g
Sugars
10.4g
Fibre
1g
Salt
0.1g
Iron
1.4mg
Calcium
34.1mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Preheat the oven to 180C/350F. Grease and line two cookie trays with baking paper.
- Measure out the dairy free spread (olive oil spread or butter) and soften slightly (do not melt it). Place the dairy free spread and sugar in a large bowl and beat until it is light and fluffy. Separate the egg whites and egg yolks. Add the egg yolks and vanilla essence to the sugar mixture and mix well.
- Zest the two lemons until you have one tablespoon of lemon zest (the trick is just to zest (or grate) the outer yellow layer and not the white layer underneath as this is a bit bitter). Sieve the gluten free all purpose flour into the sugar mixture and add the lemon zest. Add two tablespoons of soy protein milk (lactose free milk or milk alternative) to the mixture. Mix with a wooden spoon and then use your hands to bring the mixture together to form a soft dough. If the dough is too dry you can add a tiny bit more milk.
- Knead the cookie dough mixture lightly on a floured work surface. Roll out to a thickness of 5mm (¼ inch). Cut into an assortment of bunny or animal shapes.
- Place the cookie shapes on the prepared baking trays and bake in the preheated oven for 10-15 minutes, until they look pale golden-brown. Remove from the oven, allow to rest for two minutes and then transfer on to wire racks to cool.
- Once the cookies have cooled you can either sprinkle them with sugar and eat them or you can dip them in chocolate (I love dipping them!).
- Using a double broiler melt together the dark chocolate and white sugar. Then dip the bottom half of each cookie (I used a knife to scoop the chocolate onto each cookie) and sprinkle with hundreds and thousands. Place them on a sheet of baking paper to set. Happy eating!
Buying Tips
Choose a dark chocolate that doesn't contain inulin or high FODMAP sweeteners like honey, high fructose corn syrup, agave syrup or fructose. Also avoid dark chocolate that contains high FODMAP fruit or nuts.
Guar gum or xanthan gum help gluten free baking to stick together and rise. They are often found in the gluten free section of the supermarket or in a health food store.
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.
Make your lemon juice and lemon zest from fresh lemon.
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
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
Dairy Free Tips
Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.
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: Kate Watson (RD)
Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh... Read More
