Delightfully moreish, gluten-free and low FODMAP cookies for the festive season and beyond.
By Matt Williamson
30 minutes | serves: 14
Field Doctor chef Matt Williamson has created a delicious new cookie recipe that is both gluten-free and low FODMAP. Ground almonds and brown rice flour form the foundation, providing a delightful blend of health-conscious ingredients.
Brown rice flour contains good amounts of vitamin B6, phosphorous, selenium, and magnesium, not to mention a healthy dose of antioxidants that can protect cells against oxidative damage.
Almonds provide fibre and protein, as well as micronutrients such as iron and vitamin E.
75g ground almonds
100g light soft brown sugar
100g brown rice flour
100g unsalted butter
2 tbsp cocoa
1 egg, beaten
Heat the oven to 180C/160C fan. Line a flat baking tray with parchment.
Sift the dry ingredients together and either use a food processor or the tips of your fingers to rub in the butter until the mix resembles breadcrumbs.
Mix in the egg until fully combined without over mixing.
Roll the mix into walnut sized balls and spread apart on the sheet.
Bake for 13-15 minutes in the middle of the oven, then remove and rest on a tray until cool enough to cool completely on a rack.