Say 'NO!' to disappointing, hard-as-rocks gluten- and dairy-free cookies and treat yourself to one of these heavenly low FODMAP chocolate chip cookies instead! Not only do they have the most amazing chewy, oaty texture, but they come in at less than 80 calories each, meaning you can still enjoy one even if you're watching your weight!
Low FODMAP snacks are not easy to come by. It wasn't until I was diagnosed with IBS that I discovered just how much good stuff contains gluten and dairy (spoiler: it's everything). But after just one bite of these fresh-from-the-oven low FODMAP chocolate chip cookies, you won't care about the lack of gluten or dairy. Heck, I bet you won't even notice! My boyfriend didn't have a clue and he automatically backs away as soon as I offer him anything low FODMAP diet-friendly.
These low FODMAP chocolate chip cookies are based on one of my all-time favourite and most popular recipes: the best ever healthy chocolate chip oatmeal cookies. I missed those crispy, chewy cookies so much that I tweaked the recipe a touch to make it work for anyone with IBS. I was hopeful, but I'm still genuinely shocked at how well they turned out. Just look at them. Don't you just want to dive into your screen and grab one?!
The only ingredients I had to change to make these cookies low FODMAP were the whole wheat flour (substituted with a gluten-free flour blend) and the skimmed milk (substituted for almond milk). Most IBS sufferers can stomach a small amount of low-lactose dairy, so the butter and the chocolate chips shouldn't be a problem. But if you're concerned, you can always use peanut butter instead of regular butter (yum!) and non-dairy chocolate chips.
Recommended products for low FODMAP chocolate chip cookies
|Non-stick baking mats||Gluten-free flour blend||Almond milk||Enjoy Life chocolate chips|
I love using non-stick baking mats for low FODMAP recipes because you don't have to add any extra oils or fats and risk upsetting your stomach. What's your favourite low FODMAP cooking or baking hack?
- 1 ½ cups oats
- ¼ cup gluten-free flour blend
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon baking powder
- 2 tablespoons melted butter
- 2 tablespoons almond milk (You can substitute any lactose-free or non-dairy milk)
- 2oz/60g chopped up milk chocolate (You can substitute chocolate chips)
- Preheat the oven to 350F/175C and line a baking tray with a non-stick baking mat.
- In a medium-size bowl, stir together the oats, flour, both sugars and baking powder. Pour in the melted butter, almond milk and chopped milk chocolate and stir until you've got a crumbly cookie dough.
- Scoop out 1 tablespoon-sized portions of the dough and space them out onto the non-stick baking mat. Press each ball down slightly with the palm of your hand, as these cookies seriously puff up!
- Bake in the preheated oven for 12 minutes, until the edges just begin to turn light brown. Remove the cookies from the oven and leave to cool on the same baking tray until they're at room temperature.