Snickerdoodles (makes 30)

Snickerdoodles by The Fat Foodie

I’ve heard of snickerdoodles in the past, in an abstract ‘smores’ kind of way, but I’ve never actually went out of my way to find out what exactly they are. However, I saw someone mention how delicious they are on Facebook the other day and after Googling them I realised that as a lover of all things cinnamon I needed these snickerdoodle biscuits in my life, STAT!

For those who don’t know, snickerdoodles are little sugar cookies which are rolled in cinnamon sugar before being baked. This sugary coating ensures that the interior of the biscuit stays soft while their exterior crisps up nicely. There are loads of flavour variations of snickerdoodles available. The traditional flavour is simply vanilla and cinnamon, but they can also be made with chocolate chips or nuts. Just to be clear, I’d say a low FODMAP portion would be up to 3 cookies at a time, but one might suffice!

I made my snickerdoodles with gluten-free flour, but you could just use normal flour if wheat or gluten isn’t an issue for you. Also, traditionally snickerdoodles are made with cream of tartar as their raising agent, but I’ve tried making them both ways and I, personally, prefer using baking powder instead. Feel free to go your own way though. I made half of my snickerdoodle batch plain and I added dark chocolate chips into the remaining half, but honestly, both versions were lovely.

This recipe for snickerdoodles has to be one of the easiest biscuit bakes I’ve ever come across, requiring little more than mixing up the dough, coating it in cinnamon sugar and placing the balls of dough on a baking sheet. They’re soft and moreish on the inside, crisped with sugary cinnamon on the outside and as a whole they’re incredible!


140g butter (or non-dairy version)

200g sugar (plus 3 tbsps to roll the snickerdoodles in)

250g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp xanthan gum

2 tsps baking powder (or 2 tsps of cream of tartar and 1 tsp of baking powder)

100ml rice milk

3 tsps ground cinnamon

100g dark chocolate chips (optional)


Preheat your oven to 200C/180C Fan/400F/Gas Mark 6 and line two baking trays with greaseproof paper.

Put the 3 tbsps of sugar and 3 tsps of ground cinnamon on a small plate and mix together.

Cream all of the wet ingredients together in a mixing bowl and then mix in the dry ingredients. (If you’re using the chocolate chips, you can either add them now and make the whole batch choc chip or you can wait and add them to half of the mixture later on.)

Take small pieces of dough and roll them into the size of a large marble (or half a golf ball size) and then roll them in the cinnamon sugar and place them on a baking tray, making sure there is a decent gap between each snickerdoodle because they will spread a bit.

Bake the snickerdoodles in the oven for 8-12 mins until they are puffy and golden brown.

Leave to cool and then munch!

Snickerdoodles by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2018

Iron-rich Flapjacks (makes 20)

Iron-Rich Flapjacks by The Fat Foodie

I often have low iron levels and so I like to try to have snacks at hand which are packed full of natural sources of iron, such as these iron-rich flapjacks. As much as I enjoy eating meat on occasion, it can get a bit tedious (and expensive) to frequently eat a lot of meat, but thankfully, there are lots of great ways you can incorporate iron into your diet without always having to resort to eating meat all the time.

The natural world provides us with a whole host of plants and seeds which pack a serious iron-rich wallop and the beauty of eating plant-based sources is that they tend to be really, really cheap to buy, especially in bulk. Oats, for instance, are a brilliant source of iron and they’re also highly rich in nutrients, such as protein, soluble fibre and B-vitamins, while pumpkin and sunflower seeds have also got loads of iron in them along with a list as long as your arm of vitamins and essential minerals.

I made a big batch of these iron-rich flapjacks and they were demolished by myself and my family in no time at all. They’ve got a great texture and are filled with delicious fruity flavours. I topped mine with a dark chocolate drizzle, but if you’d like to keep the iron-rich flapjacks healthy you could leave the chocolate off them. Although, bear in mind that cocoa powder and good quality dark chocolate are great sources of iron in themselves and they’re also rich in antioxidants, so in my humble opinion that sounds like an excellent reason to go ahead and use the chocolate.


300g gluten-free oats

3 tbsp (36g) chia seeds

100g sunflower seeds

100g pumpkin seeds

100g raisins

4 tbsps cocoa powder

1 tbsp dried ginger

160g coconut oil or butter (melted)

140g golden syrup

1 large firm banana (mashed)

100g dark chocolate (for decorating)


Preheat your oven to 200C/180C Fan/400F/Gas Mark 6 and line a deep-sided traybake tin with greaseproof paper.

Mix the chia seeds with 7 tbps of hot water and leave them for 5-10 mins to gel.

Melt the coconut oil with the golden syrup and put it in a large mixing bowl.

Add all of the dry ingredients and the mashed banana into the bowl and mix very well until it’s all coated.

Pour the mixture into the lined traybake tin and bake for 30-40 mins.

Remove from the oven and cut into bars, but leave them in the traybake tin to cool and solidify. Once cold, remove from the traybake tin and drizzle with melted chocolate.

Iron-Rich Flapjacks by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017