Dr. Rachel's Favorite Low-FODMAP Snickerdoodle Cookies Recipe; Gluten-free, Dairy-free (2024)

YUM! A quick and easy recipe for my favorite low-FODMAP Snickerdoodle Cookies that will make you smile. Gluten-free and dairy-free. These low-FODMAP Snickerdoodle cookies are buttery, chewy and so good.

Trust me when I tell you these are the BEST Snickerdoodle Cookies you will ever have, you will not believe they are low-FODMAP.

Check out over 400 more low-FODMAP recipes on my blog. You may also love my:

• low-FODMAP Gingersnap Cookies
• low-FODMAP Speculoos
• low-FODMAP Chewy Oatmeal Cookies
• low-FODMAP Edible Cookie Dough
• low-FODMAP Cookie Collection
• low-FODMAP Snickerdoodle Cinnamon-Swirl Quick Bread

Be healthy and happy,

Rachel Pauls, MD

Dr. Rachel’s Favorite Low-FODMAP Snickerdoodle Cookies Recipe; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.

Serves 18 cookies

Prep time: 10 min

Bake time:10 min

Chilling time: 1 hour

Total time: 1 hour, 20 min

Bake: 400 F

Ingredients

• 2 & 3/4 cup all-purpose low-FODMAP gluten-free flour (I used Authentic Foods GF Classical Blend- see my low-FODMAP Bake off blog for the reasons I love this flour)
• 3/4 teaspoon xanthan gum (omit if using low-FODMAP flour brand with included xanthan gum)
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 & 1/2 cups white sugar
• 1/2 cup butter or low-FODMAP dairy-free alternative, softened (I like Earth Balance vegan spread)
• 1 teaspoon vanilla extract
• 2 large eggs

For the low-FODMAP Snickerdoodle Cookie topping:

• 2 tablespoons white sugar
• 1 & 1/2 teaspoons cinnamon

Directions

• Preheat oven to 400°
• Line baking sheets with parchment paper or silicone liners
• In a small bowl, whisk together the flour, xanthan gum (if needed), cream of tartar, baking soda, and salt
• In the bowl of your standing mixer with flat paddle attachment, beat the sugar and butter or vegan spread until well mixed
• Add the egg and vanilla and mix again at medium speed
• Add the dry ingredients into your mixing bowl and mix on low until just combined
• Cover the dough and place in fridge to chill for one hour or up to 2 days
• When ready to use, remove from fridge to soften until you can roll easily
• In a small bowl, combine the 2 Tablespoons sugar and 1 &1/2 tsp. cinnamon
• Roll dough into about 1 inch balls and place in sugar/cinnamon mixture to coat sides
• Lay on baking sheet about 2 inches apart
• Bake 8-10 minutes or until set
• Cool on a cooling rack and enjoy!

• These are so sugary and good…

• Mmmm. Moist low-FODMAP Snickerdoodle Cookies!