Low FODMAP Chocolate Chip Cookies
Servings 16 cookies
Calories 80kcal
Ingredients
- 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)
Instructions
- 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.
Notes
These low FODMAP chocolate chip cookies will keep inside a sealed container at room temperature or in the refrigerator for up to five days. If you store them in the freezer, they'll keep for up to six months.
Nutrition
Calories: 80kcal