One of my favourite holiday cookies is shortbread. I really missed shortbread last Christmas, so I knew I had to make some this year. These delicious Low FODMAP Shortbread Cookies are recipe number 2 out of 3 for my holiday cookie week! Click here to see yesterday’s cookie.
I’ve made many tweaks to this recipe, and have tried many different options in my quest to find the best low FODMAP shortbread cookies recipe. I’ve tried different flours, sugars, toppings and baking methods.
The flour blend I ended up with is white and sweet rice flour with cornstarch. I also have used a rice based 1 to 1 gluten-free flour blend (Irresistibles brand from Food Basics) with success, but the easiest way to ensure that your flour will work well is to blend it yourself. I typically purchase my flours from Bulk Barn because they have a large selection and I can choose the amount (note: this post is not sponsored by Bulk Barn, I just shop there often when baking). If you have celiac disease, you should purchase bagged certified gluten-free flours to avoid cross contamination.
The first time I made these shortbread cookies, I took the time to roll out the dough and cut out cute shapes. But then I made the mistake of placing the cookies directly onto a greased baking sheet. Unfortunately they spread out so much you could no longer see the cute shape. They were also quite thin and crispy. If that appeals to you, feel free to used a greased baking sheet, but I wanted to try to make thicker cookies.
Next I tried placing the cookies onto parchment paper on a baking sheet. This method worked better, but the cookies still spread out a bit more than I wanted.
At first I was frustrated that the cookies were still fairly thin. But then I spotted my favourite mini muffin pan! I used the pan to make mini cookies that were plump and did not spread out. Plus, I think they are adorable. I found it pretty easy to pop out the cookies using a butter knife once they were cooled.
If you don’t have a mini muffin pan, or prefer not to use one, you can use a baking sheet (just increase the baking time by 5 minutes).
Another option I compared was white granulated sugar vs. powdered/icing/confectioners sugar. Overall I actually didn’t notice a big difference between the two. The most noticeable change was that the cookies with the powdered sugar were more crumbly, and the dough was a bit harder to work with. I think you can just use either type of sugar.
The last consideration is whether to go with pure shortbread, or add some toppings. Sprinkles, crushed candy cane, and chocolate chips are all fun toppings. It’s up to you what to use! Just make sure they are low FODMAP (I found FODMAP friendly candy canes at Bulk Barn). My favourite option was topped with green, red and white sprinkles, to add a little bit of Christmas cheer.
I am finally happy with this cookie recipe! I believe they are actually very close to the cookies I used to buy at the grocery store.
I hope you enjoy these Low FODMAP Shortbread Cookies!
Are you looking for support with managing digestive symptoms and/or the low FODMAP diet? My nutrition counselling and coaching services are available across Canada (via video messaging or phone). I am a registered dietitian with a Master’s of Public Health in Nutrition who specializes in digestion and practical healthy eating tips. Learn more about my services by clicking here.
Tomorrow I will be posting the third and final holiday cookie recipe, so stay tuned! Follow me on social media or subscribe to my email list to stay updated.