Low FODMAP and gluten free chocolate chip cookies with crisp edges and soft, chewy middles. A simple recipe with a homemade flour blend. Mmm, it’s the perfect cookie!
If you’re like me and prefer to bake with your own flour blends, this recipe is for you! When I started this low FODMAP baking journey, it was hard to find a good gluten free and low FODMAP flour mix. I also started having some tummy issues with xantham gum and in the process, found that I could still bake without it and with satisfying results. So I started making my own flour blends and haven’t stopped since.
But there’s nothing wrong with buying a gluten free flour mix, as long it’s low FODMAP. It’s practical and easier. You can actually make these low FODMAP chocolate chip cookies with storebought flour blends. This Bob’s Red Mill Gluten Free 1-to-1 Baking Flour even has a classic chocolate chips cookies recipe printed on the back of the package. You can check the recipe notes below on how to use it.
The best low FODMAP flour mix for cookies, cakes and muffins
The secret for making your own flour blend is in the combination between white rice flour (I prefer brown rice flour for making bread), a starch and baking powder. This is the formula, you can double or triple, according to your needs:
- 1 cup white rice flour
- 1/2 cup starch (cornstarch, potato starch or tapioca flour – that is actually a starch)
- 2 tbsp baking powder (or sometimes baking soda)
I used this rule for most of my sweet recipes like in this marble cake or in these waffles. Sometimes I bake without a starch and it also works. The best example is my delicious yogurt and lemon cake. Other times I adjust the quantities and add rolled oats like in these banana walnut muffins or almond meal, like in today’s recipe. Bottom line is that this rule is a good guide for low FODMAP baking but it’s not exclusive.
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Low FODMAP Chocolate Chip Cookies
- 1 cup | 160g white rice flour
- 1/5 cup | 30g cornstarch
- 1/4 cup | 24g almond meal
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup | 110g butter
- 1/2 cup | 80g brown sugar
- 1/4 cup | 55g granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup | 2.4oz | 170g semi-sweet dark chocolate chips
- Preheat oven to 350ºF | 180ºC. Line a baking tray with parchment paper.
- Combine rice flour, cornstarch, almond meal, baking soda and salt in a bowl and set aside.
- Beat butter and sugars in a large mixer bowl until combined.
- Add egg and vanilla extract, beating until smooth and creamy.
- Gradually beat in the flour mixture until well combined. Stir in the chocolate chips.
- Roll the cookie dough into 12 golf ball sizes (1-inch | 2 ½ cm) balls (or 2 tbsps of dough) and place them in the baking sheet, 1.5 inches (3½ cm) apart. The cookies will spread so no need to flat them.
- Bake for 12 to 15 minutes or until golden. Cool in tray for 10 minutes and serve.
- You can keed the cookies in an airtight container for up to one week.