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Gingersnap cookies infused with lemon and mint

FODMAP Cookies - gingersnap cookies infused with lemon and mint on a floral plate

My all time favorite hot drink is so simple and gentle on the stomach: hot water, lemon, ginger and fresh mint.  The other day, I was sipping on this relaxing drink and found myself thinking that these same flavors would perfect in a cookie.  A lot of times with my tummy issues, I want a comforting carbohydrate like toast, rice, pasta and yes, even a cookie!  These gingersnap cookies are not only delicious but make for awesome FODMAP cookies any day of the week!

I was curious to learn more about the benefits of lemon and ginger as I’ve always been a huge advocate to adding to drinks.

Some of my favorite benefits are:

Most obviously, ginger is effective with soothing nausea & eliminating vomiting.

Ginger also helps eliminate bacterial pathogens that attack the stomach

Lemon helps reduce indigestion & heartburn

Improving concentration and cognition

Soothing the nervous system & improving mood

Improves skin health

Ginger helps stimulate the metabolism & help reduce feelings of hunger 

Help boost immune system

Looking for other cookie inspiration?  Chocolate flourless cookies and chocolate chip cookies.

Cookie dough batter being mixed together in an electric mixer.

Cookie dough batter being mixed together.

Cookies rolled in sugar and ready to be baked on a lined baking sheet.

Cookies rolled in sugar and ready to be baked.

Freshly baked cookies right out of the oven.

Freshly baked cookies

Print
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FODMAP Cookies - gingersnap cookies infused with lemon and mint on a floral plate

Gingersnap cookies infused with lemon and mint

  • Author: Fit Fab FODMAP
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 2 dozen cookies 1x
  • Category: dessert
  • Cuisine: American

Description

These delicious and chewy cookies are packed with flavor!


Ingredients

Scale

3/4 cup butter, softened
1 cup cane sugar, divided in half
1/2 cup brown sugar
1/3 cup unsulphured molasses
2 eggs
2 tbsp lemon zest
1 whole lemon, juiced
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp salt
1.5 tsp baking soda
2 1/4 cups Gluten Free Flour (I prefer Namaste all-purpose flour or Bob Red Mills)
2 tbsp fresh mint, gently chopped


Instructions

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream the butter and sugars (1/2 cup cane sugar & 1/2 cup brown sugar) on medium speed.
  3. Add the molasses, eggs lemon zest and lemon juice on low until combined.
  4. Add ginger, cinnamon, salt, and baking soda and slowly add the flour until incorporated.
    On low speed, add the mint to the batter.
  5.  Add the other 1/2 cup of sugar into a hollow bowl and roll 1-inch cookie balls into the sugar.
    Place cookies on a parchment-lined baking sheet with room for the cookies to spread while baking.
  6. Bake for 13 minutes or until golden brown.

Keywords: cookie recipe, fodmap cookies, gluten-free cookies, fodmap desserts

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