Low FODMAP Chocolate Chip Cookies - Plant-Based Friendly, Dairy Free, Refined Sugar Free
These chocolate chip cookies are a classic: crisp on the outside, chewy on the inside, with small crunches from the quinoa flour throughout adding interest to the texture and flavor. Dairy free, refined sugar free, plant-based friendly and absolutely delicious!
Servings 24 cookies
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.