Low Histamine Shortbread Cookies

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These cookies are a simple, delicious way to enjoy a classic dessert without triggering histamine symptoms. They’re made with just a few pantry basics and have a rich, tender texture with a mild sweetness. By using fresh unsalted butter and skipping vanilla extract, they stay low histamine and easy on sensitive digestion. Perfect with a warm cup of chamomile tea for a trigger-free dessert or snack.

Ingredients Needed:

• 10 tbsp fresh unsalted butter: soft, not aged or fermented.
• 1/2 cup powdered sugar: pure, no added cornstarch if possible.
• 1 1/2 cups all-purpose flour: plain, white flour.
• 1/2 tsp maple syrup or glycerin-based vanilla flavoring (optional): safe alternative to vanilla extract.
• 1/2 tsp salt (optional): leave out if sensitive.

How To Make Low Histamine Shortbread Cookies:

Cream Butter and Flavoring:
In a mixing bowl, beat the fresh unsalted butter and maple syrup (or safe vanilla flavoring) until smooth and creamy.

Add Sugar and Mix:
Add powdered sugar and optional salt. Mix until fully combined.

Incorporate Flour:
Gradually add the flour while mixing on low. Scrape down the sides and mix until the dough forms.

Chill Dough:
Shape dough into a rectangle log, wrap in parchment or wax paper, and chill for at least 1 hour until firm.

Slice and Prepare:
Preheat oven to 350°F (177°C). Slice chilled dough into 1/2-inch thick pieces. Place on a parchment-lined baking sheet.

Add Pattern:
Gently press with a fork or skewer for a simple design.

Bake and Cool:
Bake for about 10 minutes, turning the tray halfway. Edges should be barely golden. Cool on a wire rack.

Recipe Tips:

• Use fresh butter only to avoid histamine build-up.
• Skip vanilla extract; use maple syrup or a glycerin-based alternative.
• Store dough in the freezer for easy slicing and baking later.
• Keep cookies pale to avoid browning, which may increase histamine.

How to Store & Reheat:

• Room Temperature: Store in airtight container up to 2 days.
• Fridge: Up to 5 days in a sealed container.
• Freezer: Freeze dough or baked cookies up to 1 month. Thaw at room temp before serving.

Nutrition Facts (per cookie):

• Calories: 168
• Sodium: 20 mg
• Protein: 1.4 g
• Fat: 10 g
• Carbs: 17 g
• Fibre: 0.3 g
• Sugar: 5 g

FAQs:

What makes these shortbread cookies low histamine?
They’re made without vanilla extract, aged dairy, or other common histamine triggers. Only fresh, gentle ingredients are used.

Can I use coconut oil instead of butter?
Yes, if tolerated. Use cold-pressed coconut oil for a dairy-free, histamine-friendly option.

Is vanilla extract high histamine?
Yes. Alcohol-based extracts may release histamine. Safe alternatives include maple syrup or glycerin-based vanilla flavor.

Can I freeze low histamine shortbread dough?
Absolutely. Wrap tightly and freeze up to a month. Slice and bake straight from frozen.

Are these cookies okay for anti-inflammatory diets?
Yes, they’re low in additives and made with simple ingredients, which can support anti-inflammatory eating.

Try More Recipes:

• Low Histamine Holiday Sugar Cookies
• Low Histamine Gingerbread Cookies
• Low Histamine Poached Pears