Low FODMAP Soft Frosted Sugar Cookies are vegan and gluten-free. Made with vegan butter and lots of vanilla, each bite melts in your mouth.
I don’t bake as much for the holidays as I used to. The older I get, the less energy I have. This year I face a new challenge – creating an egg-free sugar cookie. Eggs are not agreeing with me right now. I suspect it is from eating too many eggs when I was on a stupid low-carb diet. Diets for weight loss have a high probability of messing up your digestive system, as I’ve found out from personal experience. Luckily, the low-FODMAP elimination diet has been helping me heal.
Baking Without Eggs or Wheat
After doing tons of research on baking without eggs, I decided to simply increase the amount of guar gum I would typically use with gluten-free flour, and add a little water. It worked! I used guar gum, but I’m guessing xanthan gum would work too. I made these with both dairy butter and Earth Balance Vegan Buttery Sticks. There is no reason to avoid butter, but I decided since I wasn’t using eggs, I may as well go vegan all the way and try them with the vegan butter too. Both versions taste incredible!
I have to say I’m glad to be working in an office again, as it gives me someplace to bring and share my baked goods. Otherwise they might be wasted. I didn’t tell my co-workers that these were gluten-free and I don’t think they even noticed. There were rave reviews all around for these Low FODMAP Soft Frosted Sugar Cookies! Let me know what you think about these mouthwatering holiday treats.
Try these other low-FODMAP cookie recipes from my collection:
Low FODMAP Soft Frosted Sugar Cookies
Ingredients
Cookies
- 2 1/4 cups White Rice Flour Blend
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons guar gum*
- 1/4 teaspoon salt
- 3/4 cup Earth Balance Vegan Buttery Sticks, softened** (or unsalted dairy butter)
- 3/4 cup granulated cane sugar
- 2 tablespoons water
- 1 tablespoon vanilla extract
Frosting
- 1/4 cup Earth Balance Vegan Buttery Sticks, softened (or unsalted dairy butter)
- 2 cups confectioners’ sugar
- 2 – 3 tablespoons water
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease.
- In a large bowl, stir together the Rice Flour Blend, baking powder, guar gum and salt.
- In the large bowl of an electric mixer, cream the ¾ cup buttery sticks and sugar together on low until combined. Beat on medium speed for 2 to 3 minutes, or until light and airy. Blend in the water and vanilla extract. Slowly add the flour mixture while mixing on low. Mix until fully incorporated and forms a dough.
- Roll dough into 1 1/4″ balls and place on prepared cookie sheets. Flatten slightly. Bake 10 to 12 minutes, or until crackled on top and not quite brown around edges. Cool on cookie sheet 5 minutes before transferring to cooling rack. Cool completely before frosting.
- To make frosting, blend butter, confectioners’ sugar and vanilla. Add water to reach desired consistency. Frost cookies and top with sprinkles.
Notes
- The dough does not have to be refrigerated before baking, but you can keep it in the fridge until ready to bake. Just let the dough get to room temperature.
- I don’t know how well these would work as cut-out cookies since they do spread out while baking.
- Don’t over-bake or flatten the dough out too much, otherwise the cookies will turn out crunchy.
- The cookies will be much sturdier once they have completely cooled.
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Would these work with dextrose? Do you know?
Sorry, I haven't tried these yet with dextrose.
I'm trying them tomorrow evening with dextrose. I'll let you know how it goes.
I did a trial one half an hour ago and thought it tasted pretty good! After 10 minutes the top was crackled and the very bottom was browned. 🙂 I could have flattened it a bit more than I did, though.
Awesome! Glad to know these work with dextrose too. Thanks for the feedback! 🙂
So I must say these are hands down my faveorite sugar cookie of all time. I've made them time and time again and everyone always loves them.
With that said, my mom requested a soft almond cookie for mothers day and well, I just couldn't find a good recipe so I adjusted this one. I replaced half of the flour with ground almonds, 1 tsp of the water with almond extract. While mixing the dry ingredients, I added a bit more flour to dry up the batter a bit. Before baking I pressed an almond into the top of each. The recipe was divine. Everyone went crazy over it.
That sounds fantastic! Glad you like the recipe and that you could adapt it.