Low FODMAP Chocolate Dipped Sugar Cookies
- Number of Servings: 36
Ingredients
2 tbsp Coconut Oil 2 tbsp Maple Syrup .5 tsp Vanilla Extract .5 tsp Cinnamon, ground 1 dash Salt .625 cup Almonds, ground (by RHENRIE) 0.375 cup Bob's Red Mill Tapioca Starch (by IAMDIOSA) 1 serving liquid stevia (5 drops) (by GOODHEALTH08) 4 tbsp Pascha Unsweetened 100% Cacao Baking Chips
Lightly whip the butter or coconut oil in a mixing bowl until creamy and fluffy. Add maple syrup, vanilla, cinnamon, and salt, and mix to combine into a uniform mixture. Add in all remaining cookie ingredients and stir to combine with a wooden spoon. Then use your hands to knead the dough for a bit until it forms into a smooth and uniform ball {and stops being sticky}. {Note: if for any reason it’s still too sticky even after you’ve been kneading for a while, simply add a tiny bot more flour and starch — about a tbsp at a time — and keep kneading a little longer.}
Either roll out dough and cookie cut, or roll into little cookie dough balls. Allow the cookies to chill for about 10 minutes.
preheat the oven to 350F. Line a baking tray with some parchment paper. Once cookies are chilled transfer the cut-out cookies onto the baking tray. Bake for approximately 6 minutes {note: if using larger cookie cutters the baking time will be a few minutes longer}. Remove from oven and allow the cookies to cool on a rack. {Note: they will seem a little soft to the touch, but will harden up once they cook}.
Melt the chocolate bar or chocolate chips using your preferred method {double boiler or microwave on 30 second bursts}. Once the cookies are completely cooled, dip each cookie top into the melted chocolate {allowing any excess chocolate to drip off, especially off the back of the cookie}. Place on a tray lined with parchment or a rack and freeze for a few mins for the chocolate to set. Enjoy!
Serving Size: Makes appr 36 cookies (depending how large you make them)
Number of Servings: 36
Recipe submitted by SparkPeople user BEKIS38.
Either roll out dough and cookie cut, or roll into little cookie dough balls. Allow the cookies to chill for about 10 minutes.
preheat the oven to 350F. Line a baking tray with some parchment paper. Once cookies are chilled transfer the cut-out cookies onto the baking tray. Bake for approximately 6 minutes {note: if using larger cookie cutters the baking time will be a few minutes longer}. Remove from oven and allow the cookies to cool on a rack. {Note: they will seem a little soft to the touch, but will harden up once they cook}.
Melt the chocolate bar or chocolate chips using your preferred method {double boiler or microwave on 30 second bursts}. Once the cookies are completely cooled, dip each cookie top into the melted chocolate {allowing any excess chocolate to drip off, especially off the back of the cookie}. Place on a tray lined with parchment or a rack and freeze for a few mins for the chocolate to set. Enjoy!
Serving Size: Makes appr 36 cookies (depending how large you make them)
Number of Servings: 36
Recipe submitted by SparkPeople user BEKIS38.
Nutritional Info Amount Per Serving
- Calories: 34.5
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 5.0 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.2 g
- Protein: 0.6 g
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