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Moderate FODMAP
Sugar Cookie
Limit your serving size. Portion control matters here.
Sugar cookies combine wheat flour, butter, sugar, and vanilla into crisp baked shapes. The wheat flour introduces fructans, while butter and sugar remain low in FODMAPs. The simple ingredient list keeps additional FODMAP exposure minimal. Careful portion sizing allows most individuals to enjoy a few cookies safely. Commercial icing sometimes adds polyols or high-fructose syrups that require checking.
fork_spoon Serving Size
1 cookie / 25g
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sticky_note_2 Clinical Notes
The fructan load in sugar cookies comes directly from the standard wheat flour used in the recipe. You can safely lower the impact by using certified gluten-free baking flour and pure cane sugar. Always verify commercial icing relies on powdered sugar rather than polyol alternatives. Store airtight to maintain crispness and prevent moisture absorption that increases chew time.
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Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.