Low FODMAP Chocolate Chip Cookies
Chewy, golden-edged chocolate chip cookies with crispy outsides and soft centers. The classic cookie made FODMAP-safe.
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Line baking sheets with parchment paper.
- 3
Whisk together flour, baking soda, baking powder, and salt.
- 4
In a large bowl, combine brown sugar, oil, maple syrup, almond milk, and vanilla.
- 5
Stir until smooth.
- 6
Add dry ingredients to wet ingredients and mix until just combined.
- 7
Fold in chocolate chips.
- 8
Scoop tablespoon-sized balls onto prepared baking sheets, spacing 2 inches apart.
- 9
Bake for 10-12 minutes until edges are golden but centers look slightly underdone.
- 10
Cool on baking sheet for 5 minutes.
- 11
Transfer to wire rack to cool completely.
- 12
Cookies will firm up as they cool.
FODMAP Notes
Gluten-free flour is low FODMAP. Dark chocolate chips are safe in small amounts. Almond milk is FODMAP-friendly. One cookie per serving keeps within limits.
Tips
- 💡 Chill dough 30 minutes for thicker cookies
- 💡 Don't overbake - they firm up as they cool
- 💡 Use dairy-free chocolate chips if needed
- 💡 Freeze dough balls for fresh-baked cookies anytime
Recipe Notes
These chocolate chip cookies deliver everything you want - crispy edges, chewy centers, and pools of melted chocolate. No one will guess they’re FODMAP-friendly.
Substitutions
- Oil: Melted coconut oil or butter
- Chocolate: Butterscotch chips or dried cranberries
- Flour: Different gluten-free blend
Storage
- Room temperature: Keeps 5 days in airtight container
- Freezer: Freeze baked cookies or dough balls 3 months
FODMAP Stacking Note
One to two cookies is a low FODMAP serving. Watch chocolate chip portions if eating multiple.
Related Recipes
- Low FODMAP Peanut Butter Cookies
- Low FODMAP Brownies
- Low FODMAP Almond Cookies