Jam Cookies - Gluten-ree recipe and low FODMAP
  • 2 tbsp olive oil
  • ⅓ cup water
  • 1 egg
  • 1 tbsp maple syrup
  • 1 tsp vanilla
  • 1 cup tapioca flour
  • 2 tbsp coconut flour
  • ½ tsp baking soda
  • Pinch of salt
  • 4 tbsp sugarless strawberry or raspberry jam
  1. Preheat oven to 180°C/350°F.
  2. In a saucepan, mix ⅓ cup tapioca flour, the water and 1 tbsp olive oil. Mix well.
  3. Heat on low, stirring until the mixture comes together as a gel.
  4. Let it cool.
  5. In a bowl, mix the rest of the tapioca flour, the coconut flour, baking soda and salt.
  6. Add the slightly beaten egg, 1 tbsp olive oil, maple syrup and vanilla essence. Mix well. It will be quite dry at this point.
  7. Add the tapioca gel and knead well together. Add a little more coconut flour if it’s too wet or a little water if it’s too dry.
  8. Roll out between two layers of baking paper.
  9. Use a cookie cutter to shape the cookies the way you want them.
  10. Gently place on a sheet of baking paper on an oven tray.
  11. Bake 5 minutes, turn over and bake 2 minutes.
  12. Remove and cool completely.
  13. Spread the jam on half the cookies and cover with the rest.
  14. Eat while fresh as they will absorb moisture from the air and soften.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/jam-cookies-gluten-ree-recipe-low-fodmap/