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A golden stack of thick low FODMAP chocolate chip cookies on burlap

Low FODMAP chocolate chip cookies

James Chen - Professional Chef specializing in Low FODMAP cooking and Asian fusion cuisine at GoPlatedJames Rivera
Low FODMAP chocolate chip cookies that are Monash-verified safe at 1 cookie (12 g) per serving, made with gluten-free flour and dark chocolate for a chewy, gut-friendly treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Rest Time 2 hours
Total Time 22 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 303 kcal

Ingredients
  

  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (213 g) packed brown sugar
  • 1/2 cup (99 g) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 2 1/3 cups (338 g) low FODMAP gluten-free all-purpose flour, such as Bob's Red Mill 1 to 1
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 ounces (340 g) dark chocolate (60% to 70% cacao), chopped
  • 1 1/3 cups (132 g) toasted chopped walnut halves or pecan halves, optional

Instructions
 

  • Place the room-temperature butter in a large bowl and mix until smooth.
  • Add the brown sugar, sugar, and vanilla and mix well.
  • Incorporate the eggs one at a time.
  • Sprinkle the flour, baking soda, and salt over the mixture and stir to combine.
  • Add the chopped chocolate and the nuts if using.
  • Form dough balls about the size of a golf ball.
  • Bake at 375°F (190°C) for 9 to 12 minutes.

Video

Notes

This is a one-bowl cookie method built for speed and consistency. Start with 1 cup (226 g) of unsalted butter at room temperature, then mix in 1 cup (213 g) packed brown sugar, 1/2 cup (99 g) sugar, and 2 teaspoons vanilla. Add 2 large room-temperature eggs one at a time so the dough emulsifies correctly before the dry ingredients go in. Next, add 2 1/3 cups (338 g) gluten-free flour, 1 teaspoon baking soda, and 1 teaspoon salt directly over the wet mixture and stir until combined. Fold in 12 ounces (340 g) chopped dark chocolate and the optional 1 1/3 cups (132 g) chopped toasted walnuts or pecans if using. At this point, you can proceed directly to baking, or cover the dough with plastic wrap and chill for 2 hours or overnight. Shape the dough into golf-ball-sized portions and bake at 375°F (190°C) for 9 to 12 minutes, until the edges are set and lightly golden.

Nutrition

Calories: 303kcalCarbohydrates: 32gProtein: 3gFat: 18gSaturated Fat: 3gSodium: 150mgFiber: 2gSugar: 16g
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