Chocolate Chip Cookies

Low FODMAP chocolate chip cookies made with a gluten-free flour blend, butter, brown and white sugar, eggs, vanilla, and dark chocolate chips.

Prep 15 min

Cook 26 min

Serves 24

Gluten-free

Ingredients

• 2 1/4 cups (325 g) gluten-free flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (225 g) unsalted butter, softened
• 3/4 cup (150 g) packed light brown sugar
• 3/4 cup (150 g) granulated white sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (170 g) dark chocolate chips (at least 60% cacao, no inulin or polyols)

Makes about 24 cookies. One serving is 1 cookie.

Instructions

Mix the Dough

1. Heat the oven to 375°F (190°C). Line two baking sheets with parchment.
2. Whisk the flour blend, baking soda, and salt in a medium bowl.
3. Beat the butter, brown sugar, and white sugar in a large bowl with a hand or stand mixer on medium speed for 2 to 3 minutes, until light and fluffy.
4. Add the eggs one at a time, beating after each, then beat in the vanilla.
5. Turn the mixer to low and add the flour mixture in two additions, scraping the bowl between each. Stop as soon as no dry flour remains.
6. Fold in the chocolate chips with a spatula.

Shape and Bake

1. Scoop about 3 tablespoons of dough (about 45 g each) onto the prepared sheets, 12 per sheet, 2 to 3 inches apart.
2. Bake one sheet at a time on the middle rack for 11 to 13 minutes, rotating the pan halfway. The edges should be set and light golden; the centers will look slightly underdone.
3. Let the cookies cool on the sheet for 5 minutes before moving them to a rack. They firm up as they cool.

Tips & Substitutions

• Read the chocolate chip label. Look for chips with no inulin, chicory root or polyols. Enjoy Life, Pascha and Guittard dark chips have fit that description, but recipes change, so check the bag each time.
• Check "sugar-free" or keto chips closely. Many add inulin, chicory root fiber, xylitol, sorbitol, maltitol or isomalt, which are high FODMAP. Stevia, monk fruit and erythritol on their own are not the problem; the added fibers and polyols are.
• Butter substitute. A 1:1 vegan butter stick (Miyoko's, Earth Balance soy-free) works for dairy-free cookies. Soft coconut oil works too, but the cookies spread more and taste of coconut.
• Chill for thicker cookies. Refrigerate the scooped dough balls for 30 minutes before baking if you want less spread and a chewier center.
• Freeze scooped dough. Portion the dough onto a sheet, freeze solid, then bag the balls. Bake from frozen at 375°F (190°C) for 14 to 16 minutes.
• If chocolate bothers your IBS, cut the chips to 1/2 cup and add 1/2 cup chopped walnuts or pecans. Monash lists about 15 nut halves (30g) as the low FODMAP serve for both, far more than one cookie carries.

Why This Works

Dark chocolate portion. Monash tests dark chocolate as low-FODMAP at about 5 squares (25g) per serve. One cup of chips divided across 24 cookies is roughly 7 g per cookie.

Butter math. Monash lists butter as low FODMAP at 1 tablespoon per serve. One cup across 24 cookies is about 2 teaspoons per cookie.

GF flour blend holds it together. The gluten-free flour blend already contains xanthan gum, so no extra binder is needed. The rice and starch base keeps the crumb tender without the fructans in wheat.

Table sugar is low FODMAP. White and brown sugar are sucrose, with glucose and fructose in balance, so they are low FODMAP at baking amounts.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a zip-top bag for up to 3 months and thaw at room temperature for 20 minutes. Unbaked scooped dough freezes just as well and bakes straight from the freezer.