Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Peanut-Free Corn-Free
Cooking notes: I didn't have any vanilla beans, so I added 1 teaspoon vanilla instead, figuring that I could simply add more flour if needed. One-half tablespoon balls yields many more than 36. (I measured the first one since I have a half tablespoon measure, but all the subsequent ones turned out a bit bigger and I had 44.) My dough was oily (maybe I should have added more flour). My first batch of cookies spread out quite a bit and were flatter than the ones shown above. For the second batch, I tried refrigerating the dough for a bit, which helped a bit with spreading, and I think I'll do that in the future. I'd never made cookies rolled in powdered sugar, and I found that it sticks better when the cookies are hotter, so I'll start rolling them after they've cooled a minute or two---just cool enough to handle.
low-FODMAP notes: As far as I can tell, the cookies are low-FODMAP when using brown rice syrup, but not when substituting honey or agave for the brown rice syrup.