Low FODMAP Easter Bunny Cookies

Ingredients

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SERVES 25 (1 to 2 cookies per serve)

Vanilla Lemon Cookies

200   dairy free spread (olive oil spread or butter)*
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*

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

Equipment

  • baking tray
  • cookie cutters

Low FODMAP Easter Bunny Cookies

COOKS IN 1 hour SERVES 25 (1 to 2 cookies per serve)
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)
FEATURED IN Baking, Snacks, Vegetarian Options

These low FODMAP yummy vanilla lemon cookies are a delicious treat and lots of fun to dip in chocolate! This 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 Option
  • Low FODMAP
  • Dairy Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 209
Fat 10.7g
Saturates 3.5g
Protein 1.9g
Carbs 25.5g
Sugars 10.4g
Fibre 1g
Salt 0.1g
Iron 1.3mg
Calcium 29.9mg
Calories 209
Fat 10.7g
Saturates 3.5g
Protein 1.9g
Carbs 25.5g
Sugars 10.4g
Fibre 1g
Salt 0.1g
Iron 1.3mg
Calcium 29.9mg
Calories 209
Fat 10.7g
Saturates 3.5g
Protein 1.9g
Carbs 25.5g
Sugars 10.4g
Fibre 1g
Salt 0.1g
Iron 1.3mg
Calcium 29.9mg
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  1. Preheat the oven to 180C/350F. Grease and line two cookie trays with baking paper.
  2. 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. Seperate the egg whites and egg yolks. Add the egg yolks and vanilla essence to the sugar mixture and mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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!).
  7. 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 I 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.

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.