You may not know this about me but I am a SERIOUS sprinkle collector. When traveling here in the US and even more so when traveling out of the country, I always check out the local grocery store for different sprinkles.
Here’s about 1/8th of my collection…
With the upcoming Halloween holiday, I thought I would try baking some gluten free sugar cookies….a dangerous feat…as baking with gluten free flours can be a challenge. Why gluten free? Well, many of my blog followers are on a special diet [low FODMAP diet] to help with their digestive symptoms and wheat is pretty much a no-no. The low FODMAP diet incorporates some gluten free products because wheat contains both gluten and FODMAPs–so there is some overlap with these 2 diets.
So I got out my gluten free King Arthur flour and added traditional sugar cookie ingredients–confectioner’s sugar, an egg, almond and vanilla extract and a wee bit of potato starch and of course butter.
The cookies came out light and airy…and really yummy.
To create some spooky cookies, I added some eye balls. Every cookie deserves a couple eyeballs—more or less. These eyeballs are low in FODMAPs and gluten free!
I called Wilton, the manufacturer.
For more gluten free sprinkles options, click here!
And of course, I made up some crazy green confectioner’s sugar glaze.
Roll out the dough with a bit of brown rice flour or potato starch to prevent from sticking. I always use parchment paper to roll out the dough–easy clean up!
Meet my scary cookies! Boo!
Halloween should be fun for everyone–even on a low FODMAP diet or gluten free diet!
Spook-tacular Cookies Gluten free and low FODMAP sugar cookies
- 1/2 cup butter, at room temperature
- 1/2 cup gluten-free powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3/4 cup King Arthur's Multipurpose GF flour
- 1/4 cup potato starch
- 1/2 tsp. cream of tarter
- 1/2 cup gluten free confectioner's sugar
- 1 TB milk (can sub in lactose free or coconut milk)
- In medium bowl, add butter and confectioner's sugar and blend with electric beater until smooth.
- Add egg and extracts and mix to blend.
- Slowly add in flour, potato starch and cream of tarter while beating on low.
- Wrap dough in plastic wrap and refrigerate overnight.
- Next day: Preheat oven to 350 degrees and line cookie sheets with parchment paper.
- Roll out dough on parchment paper that has been sprinkled with potato starch or brown rice flour. Roll dough out to be about 1/4-1/3 inch thick.
- Using a cookie cutter that has been dipped in brown rice flour or potato starch, cut shapes out of dough.
- Place cookies on cookie sheet about 2 inches apart.
- Bake for about 5-6 minutes--edges should be slightly brown.
- Let cool before handling--otherwise they are very crumbly.
- Glaze: Simply combine confectioner's sugar and milk and whisk until desired consistency. Should be fairly runny...perhaps the consistency of glue...but it tastes better, I assure you!
- Dip cookies in glaze and add appropriate sprinkles. (read labels on sprinkles to ensure they are gluten free or low in FODMAPs--but I found most in my collection to be OK)
4 replies on “Spook-tacular Cookies“
EA-The Spicy RD
I loved learning that you are a serious sprinkle collector! These are such fun cookies, and even betterm they are gluten-free. My daughter is just like you-seriously in to sprinkles. Pinning this to make with her soon 🙂
Yes, EA –sprinkles are a little obsession of mine. I let the dietitian side of me ‘go on vacation’ as I drool over the many beautiful sprinkles that I find in stores.
MarY Lou Ridler
I did not know powdered sugar is low fodmaps. Is this really true? If so I’m baking as soon as you reply:)
Domino powdered sugar is sugar and cornstarch –so okay, low FODMAP. I wouldn’t eat a ton of it as too much sugar, although considered a low FODMAP choice can contribute to your overall ‘fructose load’. That is why I recommend limiting to only 1 serving of fruit at a sitting vs. a HUGE bowl. So one cookie okay–not 2 or three! Everyone’s tolerance for fructose seems to vary–some are particularly sensitive so always listen to your body.
Comments are closed.