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Alright you guys. What’s a Low FODMAP food blog without classic Low FODMAP chocolate chip cookies? These are absolutely perfect – crisp on the outside, chewy on the inside with large morsels of chocolate throughout. The addition of quinoa flour adds a unique flavor and texture, making these extra special. I ate SO many as I was testing these, and I am SO happy there’s a ton left in my freezer! 🙂 The best part is that they’re also dairy free and refined sugar free, AND they’re plant-based friendly (the mister and I actually like the plant-based version better)! So let’s get into it shall we?
What You’ll Need
Small saucepan & silicone spatula – For browning the butter.
Measuring cups and spoons
Medium bowl & whisk – For mixing dry ingredients.
Large bowl – For mixing wet ingredients & cookie dough.
Baking sheet & parchment paper – For the oven.
Ingredients & FODMAP Content
Dry Ingredients
Quinoa flour – Low FODMAP in in 2/3 cup. Adds a unique texture and subtly grassy taste to the final cookie. It sounds odd, but trust me, it’s delicious! You can also make your own quinoa flour by using a blender or food processor to grind uncooked quinoa into a fine flour.
Fine, blanched almond flour – Low FODMAP in 1/4 cup servings. I use Anthony’s Goods, which I get off of Amazon, or Bob Red Mill’s, which I get at my local grocery store or at Thrive Market.
Tapioca flour/starch – Low FODMAP in 2/3 cup servings. Adds lightness to the dough, as the other two flours are heavier and more dense.
Baking soda – Just enough to leaven the dough!
Fine sea salt – The perfect amount to bring out the sweetness in the cookie.
Maple sugar – I purchase granulated maple sugar off of Amazon to keep this cookie free of refined sugars. If maple sugar is unavailable to you and you are okay with consuming refined sugars, you can replace this with white sugar.
Coconut sugar – Coconut sugar is low FODMAP in 1 teaspoon servings. 1/3 cup of coconut sugar is 16 teaspoons, which is split between 24 cookies. I like to use coconut sugar as it adds a deeper, caramelized flavor. You can also sub this out for brown sugar if you are eating refined sugars.
Wet Ingredients
Plant-based butter – I love to use Miyoko’s unsalted butter or Earth Balance unsalted buttery sticks. The only thing to keep in mind is that Earth Balance unsalted buttery sticks does not brown. When I use Earth Balance, I heat it to melt it, to make thoroughly mixing easier. If you are fine with dairy, you can also use regular butter. I have not tried it using coconut oil, but do let me know if you do!
Eggs – Eggs add softness and helps the cookies spread. These can be subbed out for two flax eggs (1 tbsp ground flax seed and 3 tbsp water per egg) to make this recipe entirely plant-based. It will still be crisp on the outside and chewy on the inside! The only difference is that the cookie will be slightly more dense, and it will not spread as much. It might be a good idea to flatten the dough balls slightly to help the cookies spread more if you’d like.
Vanilla extract – Adds delicious flavor.
Dairy free chocolate chips – I love to use Thrive Market’s Paleo Chocolate Chunks, or Hu Dark Chocolate Gems. If you are fine with refined sugar, then you can also use Enjoy Life’s Semi-Sweet Chocolate Chips.
Tips for Success & Notes
- Don’t skip the cookie dough time in the fridge! It is absolutely necessary for the butter to harden, otherwise the cookies will not rise and will spread to be cracker-thin.
- Reserve some of chocolate chips to place on the outside of the cookies if you want them to be as visually appealing as possible.
- These cookies freeze well! You can eat them straight out of the freezer (they will be a bit more on the crisp side but the texture is still delicious), or you can set them out at room temperature for 5-10 minutes and they will be soft.
If you try these Low FODMAP chocolate chip cookies, I’d love to know! Drop me a comment or tag me on Instagram, @thefodmapfactor. If you enjoy them (or if you hate them!), I’d love for you to leave me a review as it definitely helps my little blog. I’m always open to feedback and ideas.
Looking for other sweets to try? Try my Chocolate Chip Pancake Mini Muffins. Looking for other interesting cookies? Try my Lemon Cardamom Gingerbread Cookies!
Low FODMAP Chocolate Chip Cookies – Plant-Based Friendly, Dairy Free, Refined Sugar Free
Ingredients
- 1/2 cup plant-based butter browned and cooled slightly
- 1 cup gluten free quinoa flour
- 1 cup fine, blanched almond flour
- 1/2 cup tapioca starch/flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup granulated maple sugar
- 1/3 cup coconut sugar
- 2 large eggs or flax eggs (1 tbsp ground flax + 3 tbps water per egg)
- 2 teaspoon vanilla extract
- 1-1/4 cup dairy-free chocolate chips
Instructions
- Brown the Butter: Heat plant-based butter in a small saucepan over medium-high heat, stirring constantly. Butter will melt then start to bubble. Continue stirring until solids start to brown and liquid turns deeply golden. Set aside to cool. (Note: Earth Balance plant-based butter does not brown, so you can simply melt it and set aside.)
- Mix the Dry Ingredients: In a medium-sized bowl, add quinoa flour, almond flour, tapioca flour, baking soda and fine sea salt. Whisk to thoroughly combine.
- Mix the Wet Ingredients: Transfer browned butter to a large bowl. Add maple sugar and coconut sugar and use silicone spatula to mix thoroughly. Add eggs and vanilla extract and mix until thoroughly combined and sticky.
- Combine: Gradually add dry ingredients into wet, folding mixture into itself with spatula until just combined. Fold in chocolate chips with the option to save some for topping.
- Chill: Place cookie dough in fridge for a minimum of 1 hour, and up to 48 hours (the longer the better!). This will help the cookies rise and keep their shape, and will also result in a more complex flavor. Don't skip this step!
- Prepare to Bake: Preheat oven to 350°F. Prepare baking sheet with parchment paper. Once preheated, use cookie scoop or spoon to measure 1 tablespoon-sized balls, and place dough 2.5" apart.
- Bake: Bake for 10-12 minutes, until edges are browned. Let sit for a couple of minutes before transferring cookies to cooling rack. Cookies will be soft straight out of the oven, and will set, with edges crisping up once cool.