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Low Fodmap Christmas Recipes

Low Fodmap Raspberry Cookies

These cookies are sort of a variation of a lemon bar except they are using raspberries.

Course Dessert, Holiday
Keyword gluten-free cookie, gluten-free dessert, Holiday Cookie, low fodmap cookie, low fodmap dessert, raspberry cookie
Servings 16 bars
Author Denise Barratt Registered Dietitian Nutrition

Ingredients

  • 1 cup raspberry puree (see recipe below)
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1 tablespoon   butter
  • 1 tablespoon   cornstarch    
  • 1 tablespoon   confectioners sugar sprinkle on top of the bars after they are baked and cooled sprinkle on top of the bars after they are baked and cooled

Cookie Crust

  • 1 cup Bob's Red Mill gluten free flour
  • 1/3 cup  pecan meal made from adding pecans in a food processor
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon  vanilla extract
  • 5 tablespoons melted tub margarine

Raspberry Puree

  • 12 ounce    frozen raspberries

Instructions

Low Fodmap Cookie Crust

  1. Preheat oven to 300 degrees. In a large bowl, add gluten-free flour, 1/3 cup pecan meal, powdered sugar, salt, vanilla extra and melted margarine and mix well. In the baking pan, carefully press the crust in the pan(I used a piece of wax paper to press it down evenly without sticking to my hand. Bake 15 minutes allow to cool slightly before adding the raspberry topping.

Raspberry Puree

  1. To make the raspberry puree, thaw berries and add to a food processor. Process them until they are blended well. Place a sieve above a large bowl and use a spatula to scrap the puree free from the seeds into the bowl. You will get a little over a cup. Use this puree to make the topping for the raspberry bars.

  2. After making the puree, it is time to thicken the raspberry topping that will go over the cookie crust. Carefully whisk in the cornstarch into the raspberry puree.

  3. In a sauce pan, melt the butter and carefully whisk in the raspberry puree and allow to thicken slightly. Take off the burner and add the two eggs and place back on the stove.

    Allow to thicken. Now, the topping is ready to add to the cookie crust

Putting the Bars Together

  1. Bake 20 minutes at 300 degrees. Refrigerate at least one hour before cutting the raspberries into 16 squares.