There are few holiday sentiments I look forward to more than cookies – making and swapping cookies, cooly decorating cookies, and most importantly, eating cookies. Each recipe peppered with tradition, each one so much more than just a sweet bite. This season, keeping conscious of Poe’s avid appetite and my own Low FODMAP diet, I wanted us to experience real indulgence while keeping my digestive system strong and happy and Poe’s plate a celebration of unprocessed and nourishing ingredients. Taking the time honored sugar and remaking it with a gluten free and paleo friendly, yet nothing-left-to-be-desired twist, these Christmas cookies (anytime cookies) are now my family’s go to. Naturally sweet with overtones of vanilla, each one is packed full of shredded coconut and almond flour, pure maple, and my secret ingredient: Califia Farms’ Toasted Coconut Almond Milk. An almond based dairy free milk, Califia Farms almond milks are naturally sugar, soy, dairy, gluten, GMO, and carrageenan free, providing that perfect depth of richness while still remaining healthful. We serve our cookies straight from the oven, topped with a homemade icing or coconut cream and crushed candy canes for good measure, left out for Santa or savored ourselves. These are also just as delicious as is, nourishing enough to be served any time of day alongside a chilled glass of Toasted Coconut Almond Milk or piping coffee.
As a dietary precaution, for those following a Low-FODMAP diet, almond flour and meal contains high amounts of Oligosaccharides (the O in FODMAP) if consumed in excess of one ounce per meal- the amount found in about one cookie. A humbling, albeit abrupt reminder to munch in moderation, if you’re following a Low-FODMAP diet, more than one cookie may cause bloating, discomfort, and abdominal pain. If you’re looking to learn about Low-FODMAP, read more here.
Low FODMAP Sugar Cookies
makes 12 cookies
2 large eggs
¼ cup Califia Toasted Coconut Almond Milk
¼ cup pure maple syrup
¼ cup coconut oil, melted
1 ½ tablespoons vanilla extract
1 ½ cups (280g) almond flour
1 cup (100g) shredded coconut
1 teaspoon baking soda
¼ teaspoon sea salt
Preheat oven to 300 degrees F, rack in the middle. Line a baking sheet with parchment paper.
In a large bowl, whisk eggs, Califia Toasted Coconut Almond Milk, maple syrup, coconut oil, and vanilla. Fold in almond flour, shredded coconut, baking soda, and sea salt, making sure dry ingredients are well incorporated. Dough should be sticky, but very manageable with your bare hands. Divide dough into 12 even balls (about 50g each, if you’re being precise), then place on parchment lined baking sheet. Cookies won’t spread, but leave at least an inch between each one.
Lightly press balls into disks, then bake for 22-25 minutes (depending on your oven’s proclivities!), or until bottoms of cookies are just golden. Transfer to cooling rack to cool – cookies will continue to firm as they cool, so wait, wait, wait before digging in and decorating.
Thank you Califia Farms for sponsoring this post and thank you for reading!