Written by Dianne B. Published on in Christmas, Desserts, Holidays
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Cinnamon, nutmeg, and rum extract round out these gluten-free, gum-free, Low FODMAP Eggnog Snickerdoodles. The perfect addition to your Christmas cookie tray!
Inherent Worth
This time of year is usually a time of reflection and I have been thinking a lot about the past year. I’m mostly filled with gratitude. I’m most thankful that my mental health is in a much better place than it was at this time last year. I really slowed my life down and gave myself time to heal and take care. It meant quitting and turning some things down, but it was necessary. I feel like I can breathe again. I’m not drowning anymore.
I have a long way to go, but I have done a lot of work in realizing my inherent worth. That I am valuable even without a thin body or job success. My value is not dependent on these external factors, despite what our society says. I am worthy no matter what food I eat, what my body size is, how pretty my photos are, or how many books I write. At least that’s what I keep telling myself. I guess this blog post is a little exercise for me. Maybe putting it out there and admitting to the world that I’m not perfect will help me to heal. I thought if I was perfect and “the best” I would be accepted, valued and recognized. That’s a lot of pressure to put myself under and I’m done trying so hard.
The Cookies
Well, that was pretty deep, so let’s lighten the mood with something that never fails to do so: cookies! The inspiration for these cookies was a recipe I found seven years ago in Cook’s Country magazine. In fact, I even blogged about the original recipe: We’re Covered for Cookies.
My diet has been pretty relaxed in terms of FODMAPs the past few years. I would say that I am on a “modified” low-FODMAP diet. I know what foods I have issues with and avoid them when I can, but not obsessively so. Beans and apples can still give me pain, but you know what? Sometimes the pain is worth it. My husband is more sensitive than I am, so I keep his intolerance in mind when I cook and it’s why I still create these recipes for my blog.
I do tolerate, eat and bake with wheat, but I thought I would continue to create gluten-free and low-FODMAP baked goods from time to time because I know you, my readers, enjoy them. I also like a challenge! So here was this month’s challenge. I hope you enjoy these Low FODMAP Eggnog Snickerdoodles.
Try these other Low FODMAP Holiday cookie recipes from my collection:
- Frosted Sugar Cookie Cutouts
- Pecan Snowball Cookies
Cinnamon, nutmeg, and rum extract round out these gluten-free, gum-free, Low FODMAP Eggnog Snickerdoodles. The perfect addition to your Christmas cookie tray!
Course Dessert
Cuisine American
Keyword cookies, gluten-free, low-fodmap, snickerdoodles
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 26 cookies
Ingredients
- 1 ½ cups Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 2/3 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon rum extract
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper
Measure the flour by lightly spooning into the measuring cup and then leveling off with the back of a knife. In a medium bowl, whisk together the flour blend, cream of tartar, baking soda, salt and nutmeg.
In a large mixing bowl, cream together the 2/3 cup sugar and the butter. Beat until light and fluffy. Blend in the egg and rum extract. Add the flour mixture and beat until fully incorporated.
In a small bowl, combine the 2 tablespoons sugar and the cinnamon. Roll dough into 1 ¼” balls (I use this cookie scoop to measure dough out for consistent sizing) and roll in the cinnamon sugar mixture. Place on prepared cookie sheet. Place balls at least two, preferably three, inches apart on the cookie sheet since the cookies will spread as they bake.
Bake 9 to 11 minutes, or until just starting to lightly brown. Cool on cookie sheet 5 minutes before transferring to a cooling rack. Cool completely and enjoy.
These cookies are best enjoyed on the day they are baked, but can keep several days in an airtight container.
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3 Comments
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Pingback: Holiday Treats for Every Special Diet – Go, Green Mamas!
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Marlene
January 22, 2023 at 4:42 pm ·Reply
Your Low Fodmap Maple Mustard Chicken recipe is delicious! I served to our dinner guests & they echoed the same comments. Tonight I am trying your Baked Bruschetta Chicken recipe. Thank you for delicious, easy to prepare Low Fodmap recipes! Up to finding your blog I was very disappointed with Low Fodmap recipes on the internet.
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Dianne B.
January 23, 2023 at 2:10 pm ·Reply
Happy you’ve found some recipes that work for you!
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About Me
Dianne
I create recipes for people (including my husband and myself) with sensitive bellies. I also love photographing food. I read books and practice yoga in my spare time. Read More »
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