Low FODMAP Chocolate Chip Cookies
Low FODMAP and gluten free chocolate chip cookies with crisp edges and soft, chewy middles. A simple recipe with homemade flour blend.
Servings: 12 cookies
Ingredients
- 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
Instructions
- 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.
Notes
In the low FODMAP diet, you can eat up to 1/4 cup (24g) of almond meal and 1oz (30g) of dark chocolate. You can eat up to two cookies per meal. But don't worry, they are quite filling!
For making these cookies with a storebought flour blend, substitute flour, starch and almond meal with 1 1/3 cups of the flour mix.