Low FODMAP Ginger Halloween Cookies
Ingredients
MAKE GLUTEN FREEMakes 30 servings cookies (2 per serve)
Ginger Cookies
125
butter or dairy free spread*
100
brown sugar
2
golden syrup*
2
pure maple syrup*
1
large egg yolk
322
gluten free all purpose flour*
3
ground ginger*
1
ground cinnamon*
0.5
ground cloves*
Royal Icing
1
egg white
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)*
30
edible eyes (GF if needed - we bought these from a cake decorating store) - for the bats
Equipment
- baking tray
- baking paper
- cookie cutters
- Rolling Pin
- piping bag & nozzle
Low FODMAP Ginger Halloween Cookies
Scare yourself sweet this Halloween season with these low FODMAP ginger Halloween cookies.
Nutrition information: The nutrition information provided is per cookie.
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 -
Low FODMAP -
Dairy Free -
Soy Free
Ingredients
MAKE GLUTEN FREESERVES 30 cookies (2 per serve)
Ginger Cookies
125
butter or dairy free spread*
100
brown sugar
2
golden syrup*
2
pure maple syrup*
1
large egg yolk
322
gluten free all purpose flour*
3
ground ginger*
1
ground cinnamon*
0.5
ground cloves*
Royal Icing
1
egg white
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)*
30
edible eyes (GF if needed - we bought these from a cake decorating store) - for the bats
Equipment
- baking tray
- baking paper
- cookie cutters
- Rolling Pin
- piping bag & nozzle
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
142
Fat
4.6g
Saturates
1.1g
Protein
1.4g
Carbs
23.5g
Sugars
14.1g
Fibre
0.3g
Salt
0g
Iron
0.5mg
Calcium
22.8mg
Calories
142
Fat
4.6g
Saturates
1.1g
Protein
1.4g
Carbs
23.5g
Sugars
14.1g
Fibre
0.3g
Salt
0g
Iron
0.5mg
Calcium
22.8mg
Calories
142
Fat
4.6g
Saturates
1.1g
Protein
1.4g
Carbs
23.5g
Sugars
14.1g
Fibre
0.3g
Salt
0g
Iron
0.5mg
Calcium
22.8mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Separate the egg white and yolk. Soften but do not melt the butter/dairy free spread.
- Using a cake mixer, cream the spread/butter, sugar, golden syrup and maple syrup together until light and fluffy. Add the egg yolk and mix until just combined. Next, stir through the flour, ginger, cinnamon and cloves. After a couple of minutes of stirring, the dough should start to stick together and form chunks - if your batter is too wet, add another couple of tablespoons of flour.
- Lightly flour the bench. Remove the dough from the bowl and knead until smooth. Wrap in plastic wrap and place in the fridge to chill for 30 minutes (do not skip).
- Line 2 baking trays with baking/parchment paper.
- Split the dough into 4 portions. Roll out each dough quarter between two pieces of baking/parchment paper (this will stop it from sticking to the bench and rolling pin). Once rolled, the dough should be about 5mm (0.2 inch) thick. Cut out the Halloween shapes and transfer them onto the baking trays. If any of the cookies split, gently mould them back together on the baking tray. Repeat this process until you have used all the dough.
- Place the cut cookies in the fridge to rest for 10 to 15 minutes before baking.
- While your dough rests, preheat the oven to 180ºC (355ºF) bake function. Then bake the cookies in the preheated oven for 8 to 10 minutes, until lightly golden. Allow them to cool on a wire rack (about 20 minutes).
- Make the royal icing. Lightly whisk the egg white until light and frothy, then stir through the lemon juice. Slowly mix through the icing/powdered sugar until you have a smooth paste - you want it relatively firm but spreadable (if it becomes too thick - add a few drops of water). Divide your icing into two portions. Tint one portion using a few drops of food colouring. Then use piping bags to create the clean icing edge on your shapes, next fill the centre with more icing (smooth with a small spoon). Drop the edible eyes onto the bats as you go. Once the icing is set, draw on the ghost faces using a black food gel pen or melted dark chocolate.
- Store in an airtight container.
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 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.
Golden syrup is low FODMAP in 1 teaspoon 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.
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
