Low FODMAP Christmas Cookies

Ingredients:

• 250 g gluten-free flour (e.g., rice flour or a gluten-free flour blend)
• 100 g plant-based butter
• 100 g sugar (preferably white sugar or coconut sugar)
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch of salt

Optional decorations:

• Powdered sugar
• Colored icings
• Dark chocolate
• Sprinkles or sugar pearls

Other tools:

• Cookie cutters (Christmas shapes)
• Rolling pin
• Mixer or whisk

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Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients: Sift the gluten-free flour, baking powder, cinnamon, ginger, and salt into a bowl.
3. Cream the butter and sugar: In a separate bowl, mix the plant-based butter and sugar with a mixer or whisk until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix well.
5. Combine the dry and wet ingredients: Add the dry mixture to the wet mixture and stir until a dough forms. The dough will be slightly sticky.
6. Roll out the dough: Place the dough between two sheets of parchment paper and roll it out to about 5 mm (about 1/4 inch) thick.
7. Cut out the cookies using Christmas-themed cookie cutters and place them on the baking sheet.
8. Bake for 8–10 minutes, or until the edges are lightly golden.
9. Let the cookies cool on a wire rack.
10. Decorate (optional): Use a simple glaze made from powdered sugar and a bit of water, or decorate with sprinkles, colored icing, or dip them in melted dark chocolate. Store-bought red and green icing tubes also work great.

Tip:

Mix a bit of cocoa powder into the dough to make chocolate Christmas cookies!