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–+ servings

Vegan Snickerdoodle Cookies (Low-FODMAP)

James Rivera
Classic vegan snickerdoodle cookies made with Monash-verified low-FODMAP gluten-free flour blend, clean plant milk and zero fructans. Safe at 34g per cookie (1–2 cookies per serving) for IBS and SIBO patients.
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Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 13 cookies

Equipment

  • Electric hand mixer or stand mixer
  • large mixing bowl
  • Kitchen scale Essential for accurate gluten-free flour measurement
  • Baking sheets x2 Lined with parchment paper
  • 1.5 tbsp cookie scoop For uniform 34g portions
  • Wire cooling rack

Ingredients
  

  • 190 g gluten-free flour blend (white rice + tapioca starch, no chickpea or lupin)
  • 3/4 cup granulated white sugar (FODMAP-safe at this quantity)
  • 1/2 cup vegan butter, softened (Miyoko's or Earth Balance Soy-Free, check label for inulin)
  • 2 tbsp plant milk, soy protein isolate milk or rice milk only (NOT whole soy or oat)
  • 1 tsp vanilla extract (pure, no added fructose syrup)
  • 1 tsp cream of tartar (FODMAP-free, essential for tang and texture)
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 3 tbsp granulated white sugar (for cinnamon-sugar coating)
  • 1.5 tsp ground cinnamon (for coating, total per cookie approx. 0.26 tsp, within Monash threshold)

Instructions
 

  • Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. In a small bowl, mix 3 tablespoons of granulated sugar with 1.5 teaspoons of ground cinnamon. Set aside.
  • In a large bowl, beat the softened vegan butter and 3/4 cup granulated sugar together with an electric hand mixer for 2 full minutes until pale, light, and fluffy. This step creates the air pockets essential for the cookie's rise.
  • Add 2 tablespoons of plant milk and 1 teaspoon of vanilla extract to the creamed mixture. Mix briefly on low until combined. The batter may look slightly curdled; this is normal.
  • Add 190g of gluten-free flour blend, 1 tsp cream of tartar, 1/2 tsp baking soda, and 1/4 tsp salt. Fold with a spatula until the flour just disappears. Do not overmix.
  • Scoop 1.5 tablespoon portions of dough and roll each between your palms into a smooth ball. Roll each ball through the cinnamon-sugar mixture until fully coated on all sides.
  • Place coated dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for exactly 10 minutes. The centers will look underdone, and I'll remove them anyway. Let the cookies rest on the hot pan for 5 minutes before transferring to a wire rack.

Notes

IBS Warning: Limit to 1–2 cookies per sitting to avoid FODMAP stacking from cumulative cinnamon and sugar load. Verify your vegan butter label is free from inulin, chicory root, or natural flavors masking fructans. Use soy protein isolate milk or rice milk only. Store in an airtight container at room temperature for up to 5 days. Freeze unbaked coated dough balls for up to 3 months; bake from frozen at 375°F for 12–13 minutes.
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