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If you were to imagine what Christmas tastes like in the form of a cookie, then this recipe creates just that! Cranberries, orange and cinnamon work in sweet festive harmony (pun definitely intended!) in this adapted version of the recipe from The Quiet Gut Cookbook. These cookies are simple to make, low FODMAP, and will go down an absolute treat at Christmas (or any other time of the year for that matter).
Low FODMAP Cranberry Orange Cookies
Makes 16-24 cookies | Prep Time 15 minutes | Cook Time 10-14 minutes
Cranberry, orange and cinnamon come together in perfect harmony to recreate the flavors of Christmas.
1 cup plus 2 Tbsp. gluten free flour
1/2 tsp. gluten free baking powder
1/2 tsp. xanthan gum
1/2 tsp. salt
1/2 cup butter
1/2 cup cane sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
1/2 cup dried cranberries
1 orange, rind and a good squeeze of juice
1 tsp. cinnamon
Preheat the oven to 325°F
In a bowl, combine the flour, baking powder, xanthan gum, and salt.
In a separate bowl, cream the butter with the sugar. Then beat in the egg and vanilla extract.
In two stages, add the flour mixture until well mixed.
Finally, add the cranberries, orange rind, a squeeze of orange juice, and the cinnamon.
Divide the mixture to form dough balls, and flatten into cookie shapes with the palm of your hand*
Pop in the oven for 10-14 minutes, depending on thickness.
*You might need some extra flour when shaping the cookies as the orange juice makes the mixture on the stickier side!
This recipe was submitted by Anna Lewin from All About the Balance.