Low FODMAP Chocolate Chip Cookie Recipe

Birthdays are always celebrated in my office with gourmet cupcakes. Even though cupcakes aren’t my favorite, I always feel a little left out of the celebration. The low FODMAP diet has a way of making followers feel isolated and excluded from events and celebrations… and it’s tough.

So when my birthday rolled around this year, I brought in a treat for the whole office, so they could see how delicious a restrictive diet can be. My co-workers couldn’t believe these yummy low FODMAP chocolate chip cookies were gluten free and dairy free.

This recipe has been adapted throughout the years. As a kid, I loved to bake and always made the best chocolate chip cookies, thanks to my Mom who passed down the recipe. When I went gluten free, I had to change the recipe and then when I went low FODMAP, I had to change the recipe once again. Lots of trial and error in the process, but is there really ever a “bad” cookie?

Low FODMAP Chocolate Chip Cookies

Low FODMAP Chocolate Chip Cookie Recipe:

Ingredients:

  • 1 Cup Shortening (I use Crisco)
  • 3/4 Cup Sugar
  • 3/4 Cup Brown Sugar
  • 3 Extra Large Eggs
  • 2 1/4 Cups Gluten Free Flour (I use Bob’s Red Mill Gluten Free Flour or Trader Joe’s Brand)
  • 2 1/2 teaspoons Xanthan Gum (I use Bob’s Red Mill. Do not  add this if it is already added into the Gluten Free Flour.)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla Extract (or 1 teaspoon Peppermint Extract for Mint Chocolate Chip Cookies… trust me, they’re amazing!)
  • 2 Cups Dairy-Free Chocolate Chips (I use Enjoy Life Chocolate Chips)

Directions:

  1. Preheat oven to 375 degrees.
  2. Cream Shortening, Brown Sugar and Sugar together until well blended.
  3. Add Eggs, one at a time, beating well after each addition.
  4. Gradually beat in Gluten Free Flour, Xanthan Gum, Baking Soda, Salt and Vanilla Extract.
  5. Stir in chocolate chips.
  6. Drop by tablespoon onto ungreased baking sheets.
  7. Bake at 375 degrees for 9 to 11 minutes or until golden brown.
  8. Cool on baking sheets for 2 minutes and then remove to wire racks to cool completely.

Makes about 5 dozen cookies.

Notes:

  • Cookies will not melt down and puff up in the oven like normal cookies. They keep the exact shape that you put them on the cookie sheet, so I try to keep them in a flatter circle shape as much as possible.

Like this recipe? Let me know what you think and explore more low FODMAP recipes.

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6 thoughts on “Low FODMAP Chocolate Chip Cookie Recipe

  1. Why would you need xantham gum? And many flours are gluten free: oat flour, rice flour, tapioca flour, almond flour, coconut flour, even maybe teff flour (I haven’t checked)…I just don’t get how butter can be OK. It seems illogical, given it’s made from cream. Oh well.

    • Xantham gum helps to bind baked good together (as wheat flour does) so they’re not crumbly. Also, if you look at the recipe, there’s no butter included. I use Crisco instead.

  2. These are so good! I’ve been craving chocolate chip cookies which are my favorite dessert so I decided to make these. They were really easy and turned out great! My fiancé even took some to work to share with the guys, who definitely don’t have any diet restrictions, and he said they ate them right up! Thanks for the receipe and all the great info on your website, it’s been so helpful

  3. These cookies are amazing!!! I can’t thank you enough for sharing and they taste great too!!! I followed your recipe to a tea but used gluten free perfect blend flour and they flattened out just like a normal cookie. In fact you couldn’t tell a difference between a normal cookie and these.

  4. I don’t eat sugar for obvious health reasons. Disappointed all your desserts contain sugar. Can’t you make desserts with stevia? A lot healthier.

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