Low FODMAP Halloween Ginger Cookies

Ingredients

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SERVES 30 cookies (2 per serve)

Ginger Cookies

125   dairy free spread (olive oil spread or butter)*
100   brown sugar
2   golden syrup*
2   pure maple syrup*
1   large egg yolks
322   gluten free all purpose flour*
1   ground ginger*
1   ground cinnamon*
0.5   ground cloves*

Royal Icing

1   egg whites
0.5   lemon juice*
262   confectioners sugar (powdered sugar)*
4   food colouring (blue, purple, or black) (add until icing looks the desired colour)
50   dark chocolate (or chocolate gel writing pen)*

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

Equipment

  • baking tray
  • baking paper
  • cookie cutters
  • Rolling Pin
  • piping bag & nozzle

Low FODMAP Ginger Halloween Cookies

PREP IN 1 hour COOKS IN 30 MIN SERVES 30 cookies (2 per serve)
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)
FEATURED IN Baking, Snacks, Vegetarian Options

These low FODMAP Halloween cookies are just so cute! I have to admit that I had a few kitchen disasters while making these.... I ran out of maple syrup, golden syrup and then all purpose gluten free flour.... obviously it wasn't my night so I had to make some subsitutions! I also reduced the amount of syrup you would normally put in these cookies, which results in a crunchier cookie that reminds me of the iced animal biscuits I had as a child. These cookies are better eaten iced.

Note on golden syrup: The amount of golden syrup used in this recipe is low FODMAP providing you limit your serve to 2 cookies at a time. You can also swap the maple syrup for golden syrup if you prefer.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 137
Fat 4.2g
Saturates 1g
Protein 1.1g
Carbs 23.5g
Sugars 14.1g
Fibre 0.3g
Salt 0g
Iron 0.5mg
Calcium 21mg
Calories 137
Fat 4.2g
Saturates 1g
Protein 1.1g
Carbs 23.5g
Sugars 14.1g
Fibre 0.3g
Salt 0g
Iron 0.5mg
Calcium 21mg
Calories 137
Fat 4.2g
Saturates 1g
Protein 1.1g
Carbs 23.5g
Sugars 14.1g
Fibre 0.3g
Salt 0g
Iron 0.5mg
Calcium 21mg
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  1. Separate the egg white and yolk (place the egg white to one side for later). Soften the dairy free spread (olive oil spread or butter) slightly (do not melt).
  2. Use a cake mixer to beat the dairy free spread (olive oil spread or butter), brown sugar, golden syrup and maple syrup until smooth and fluffy. Add the egg yolk and mix until just combined.  Add the gluten free all purpose flour, ground ginger, cinnamon and cloves and mix until well combined. If your batter is too wet and doesn't start to form large chunks and stick together, then add another couple of tablespoons of flour. Lightly flour the bench and then knead the dough until smooth. Wrap the dough in plastic wrap and pop it into the fridge to chill for 30 minutes.
  3. Line 2 baking trays with baking paper.
  4. Split the dough into 2 portions. Lightly flour the bench surface and then roll out the dough into a 5mm (0.2 inch)  thick oval. Use your cookie cutters to cut your Halloween shapes. Then carefully transfer the shapes onto the baking trays. If any of the shapes split, just gently mould them back together on the baking tray. Repeat this process until you have used all the dough. Place in the fridge to rest for 10 to 15 minutes.
  5. While your dough rests, preheat the oven to 180ºC (355ºF) bake function. Then bake the cookies in the preheated oven for 10 to 12 minutes, until lightly golden. Set aside to cool.
  6. Once the cookies have cooled, make the royal icing. Lightly whisk the egg white, then stir through the lemon juice. Slowly mix through the icing sugar until you have a smooth paste - you want it relatively firm but spreadable. Divide your icing into two portions. Tint one portion using a few drops of blue food colouring. Then use piping bags to create the clean icing edge on your shapes, then fill the centre with more icing (smooth with a small spoon). Once the base layer is set, use white icing for the base of the bat eyes. Melt some dark chocolate and then pipe eyes and mouths onto the ghosts, also use the dark chocolate for the centre of the bat eyes. Instead of dark chocolate, you can use chocolate writing gel for this step.
  7. Allow to set completely. Then enjoy!

Buying Tips

Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).

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.

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.

Golden syrup is low FODMAP in 1/2 tablespoon serves. Be careful with your serving size as it does become high FODMAP in larger serves. If you are feeling concerned you can swap the golden syrup with pure maple syrup.

Gluten Free Tips

Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices 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.

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.