Millie’s Cookie's Giant Happy Birthday Cookie Freshly Baked, Hand Iced and Gift Boxed (28cm/11”) (Double Choc, Single)

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And so here we are! Robin and I are dedicated to HELPING ALL OF YOU THRIVE on the LOW FODMAP DIET! And that means every single day, which is why we call ourselves FODMAP Everyday®! Birthdays included! For the base recipe, you can use real butter or a baking spread, but I do recommend using the two types of sugars, and the correct two types of sugars. They are there for a reason!I use plain flour because you don’t want the raising agent from self raising flour. Store them in an airtight container and they will keep for up to three days at room temperature. Or you can freeze them for up to three months. For the topping, I just made a simple vanilla buttercream (you don’t need much as it’s only a cookie!) – and you can colour it to any colour you like!! I then used some shopbought letters for the ‘happy birthday’ and sprinkled on some cute sprinkles from Iced Jems as always! While the dough is chilling, preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.

Gluten Free Flour-If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this onebecause it’s nut safe but it does contain dairy. To properly cream the butter and sugar to form the buttercream, the butter must start at room temperature. If the butter is too cold, the emulsion might break causing a separated buttercream. I decided to bake this giant birthday cookie into an 8″/20cm round cake tin, because that is a standard cake size for me! It takes 25-30 minutes to bake – and you want to keep an eye on it.You wan’t the top of the cookie to look dry, but you also do not want the mixture to wobble too much as it may be raw still!We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchenand makes sure that each and every recipe works. We base our recipes on the lab test results of ingredients from Monash University and FODMAP Friendly that are available at the time of initial publication. You can use any of the lab tested findings, new or older, from either Monash University or FODMAP Friendly as a baseline from which to begin to explore your relationship with FODMAPs, which will be unique. Let the cookie cool on the baking sheet for an additional 5 min after removing it from the oven. If you try to take it off too soon, it will break apart.

Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – 900+ and counting. Have questions about a recipe, or did you make a recipe? We’d love to see it.And of course I am grateful for my health. I would not have been able to say this if I hadn’t discovered the low FODMAP diet. It is a giant chocolate chip cookie, baked in a springform pan so that it unmolds easily and stays nice and round. The decoration is simply a little melted chocolate and rainbow sprinkles. A lighter variation on this buttercream can be made by whipping the butter for a longer period of timeto make a whipped buttercream. If you want a large but thinner cookie, you can use a 9″/23cm round cake tin, and bake for 20-25 minutes instead, and follow the same rules as above! It’s easier to line the tin so that you can easily get the cookie out of the tin after, without breaking it into pieces! Chocolate Chips- It is loaded and topped with chocolate chips like my Microwave Chocolate Chip Cookie!