When you first discover that if you want to stop being in pain all the time, you have to stop eating a bunch of the stuff you like, it can be depressing. I felt pretty sorry for myself for a while, deprived and anxious. How could I be happy without ever again enjoying a ripe peach, or sauteed onions, or a crusty baguette?
Then I decided: the hell with that. If life was giving me the proverbial lemons, I was going to make the best damn lemonade ever. Or at least the best damn cookie.
Sometimes the only cure for deprivation is a sweet treat. Fortunately, recipes for baked goods are pretty easy to modify for low-FODMAP and gluten-free diets, especially once you find an alternative flour blend that suits your needs. As I’ve mentioned in a couple of earlier posts, I’ve had good luck with Pamela’s Artisan Flour Blend.
These cookies are pretty simple, relatively healthy (half the butter of most similar recipes I’ve seen), and astonishingly tasty. My family (none of whom have FODMAPs or gluten issues) love them. They freeze well, too. Give ’em a try, and let me know what you think.