Thumbprint Cookies - gluten-free and low FODMAP
  • 2 cups white rice flour
  • ½ cup potato starch
  • ¼ cup tapioca flour
  • ⅓ cup cocoa powder
  • pinch of salt
  • 226gms/2 sticks butter
  • 1 cup brown sugar
  • 2 small eggs
  • 2 tsp pure vanilla extract
  • sugarless blueberry jam
  1. Sift all the dry ingredients except the sugar into a bowl.
  2. In a separate bowl, using egg beaters, beat softened butter and sugar until light in color and fluffy.
  3. Add in egg and vanilla – continue beating until amalgamated well.
  4. Add dry ingredients to the wet and mix well.
  5. Roll dough into 1"/2.5cm balls and arrange on two oven trays lined with baking paper.
  6. Press a hollow into a centre of each cookie using the end of a wooden spoon.
  7. Place in the freezer for about 30 minutes.
  8. Heat oven to 180°C/350°F.
  9. Bake for 7 minutes then take the cookies out and press the hollow into the centre of each cookie again with the end of a wooden spoon.
  10. Then bake for 5-7 more minutes.
  11. Let cookies cool completely.
  12. Place a small amount of jam into the hollow of each cookie.
Recipe by The Low Fodmap Diet at